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Beer name

Yellowfin IPA

Beer type

craft

Beer type

Yellowfin IPA

Beer description This summer’s prize catch will have you hooked at the first taste. One of the greatest combinations in the tuna-verse, Simcoe and Amarillo are the big fish of the hops world that give some of our favourite beers their bite. The malt bill makes way for the pine and fruit aromas of Simcoe as they weave seamlessly with the citrusy punch of Amarillo. Pale gold in colour with a medium body and firm bitterness, you’ll want to make sure this Yellowfin isn’t the one that gets away. Flavour profile
Colour:
Pale Golden
Bitterness:
Firm
Body:
Medium
Approx. Alcohol Level:
6.2% ABV
Naturally Carbonated:
Natural

 

Ingredients:

Step 1 : Mix

Clean and sanitise all equipment that will come in contact with the brew.
Bring the contents of a 250g Unhopped Malt Extract - Pale to the boil in 3 litres of water.
Turn off flame and add approx. ½ of both the Amarillo and Simcoe Hop Pellets and steep for 15mins.
Set the pot in a cold/ice water bath to cool.
Strain the malt/hop liquid into the Fermenting Vessel (FV).
Add the contents of the Long Play IPA 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 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 10 to 14 days.
At about day 5 or once the foam has died down (whichever comes first), add the remaining hop pellets - we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper.
4 days later, 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 6.2% ABV.