Lookout IPABeer type
Lookout IPABeer description Inspired by sitting in our favourite spot watching the waves crash in the cool night air, this golden IPA was brewed to capture that sense of wonder as the sun melts into the sea. Like the layers of a summer sunset, a range of citrus flavours roll across a beach of malt. Intense pine and grapefruit aromas hit the back of the nose like a fresh breeze while the heavy bodied ale warms you from within. The perfect beer for those soulful summer evenings. Flavour profile
- Approx. Alcohol Level:
- 7.2% ABV
- Naturally Carbonated:
Step 1 : Mix
Clean and sanitise all equipment that will come in contact with the brew.
Bring a 250g Pale Malt Extract to the boil in 2 litres of water.
Add the Cascade Hop Pellets and boil for 10mins.
Add the Chinook Hop Pellets and boil for another 5 mins.
Remove from the heat and set the pot in a cold/ice water bath to cool (about 15 mins).
Strain the malt/hop liquid into the Fermenting Vessel (FV).
Add the North West Pale Ale and the other 250g Pale Malt Extract to the FV (no need to stir).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the US-05 yeast and North West Pale Ale yeast then fit the lid.
Step 2 : Brew
Place the FV in a location out of direct sunlight and try to ferment at 18C.
Fermentation should take 7 to 12 days.
At around day 7, add the Centennial Hop Pellets to the brew by wrapping them in a mesh cleaning cloth (pulled straight from the pack) and place directly on top of the brew then re-fit the lid.
After a couple of days, check the Specific Gravity (SG)
Check the SG again the following day and so on.
Step 3 : Bottle
The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1012.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
Store the bottles upright in a location out of direct sunlight at or above 18C.
Step 4 : Enjoy
After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve with age.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 7.2% ABV.