The Challenger Brown IPABeer type
The Challenger Brown IPABeer description Challenge accepted! Welcome to the heavyweight bout of the century! In the right corner, donning the red trunks, weighing in at 6.5% and all the way from the United Kingdom, comes The Challenger Brown IPA! This rounded, prize fighting pugilist floats like a butterfly and stings like a bee as it dances around the palette and pours on the charm. The Challenger Brown IPA’s spicy cedar and green tea aromas compliment knockout malt flavours and a mildly bitter finish. But don’t let the polished brown hue and medium body fool you, this punchy pocket rocket fights well above its weight. Flavour profile
- Approx. Alcohol Level:
- 6.5% ABV
- Naturally Carbonated:
Step 1 : Mix
The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack).
Place the grain in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Add the cracked grain and 2 litres of cold water, fit the lid and sit in the fridge overnight.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the grains back into the pot.
Place the strained liquid onto the stovetop and bring to the boil.
Add about half of a 25g pack of Challenger Hop Pellets and boil for 10mins.
Remove from the heat, add the rest of the pack of Challenger Hop Pellets, fit the lid and steep for 30mins.
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 Churchills Nut Brown Ale and Pale Malt Extract to the FV (no need to stir).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the Nottingham yeast and fit the lid.
Step 2 : Brew
Place the FV in a location out of direct sunlight and try to ferment at 18 - 20C.
Fermentation should take 7 to 12 days.
At around day 7, add the second 25g pack of Challenger 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 1009 to 1013.
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 in the short term.
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 6.5% ABV.