craftBeer type Beer description Shiner: (Informal) A black eye. The only black eye you need to worry about though, is this black IPA that packs a heavy punch of chocolate, passionfruit, and stonefruit. With rich roasted malt and espresso flavours, this beer ends with a finish nearly as bitter as a certain Irish lightweight. This heavy might just be that new sparring partner you’ve been looking for, but remember at 7.2%, be prepared that the Shiner can look after itself… it might be time to lace up those gloves. 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 250g of Robust Malt Extract to the boil in 1 litre of water.
Add about 1/3 of the Galaxy Hop Pellets and boil for 10 mins.
Remove from the heat and set the pot in a cold/ice water bath to cool.
Strain the malt hop liquid into the Fermenting Vessel (FV).
Add the Diablo IPA and the remaining Robust Malt Extract to the FV.
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the US-05 and brew can yeast then fit the lid.
Step 2 : Brew
Place the FV in a location out of direct sunlight and try to ferment between 18C-20C.
Fermentation should take 10 to 14 days.
At around day 7 add the remaining hop pellets (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
On day 10 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.