Marilyn's Secret Recipe
Marilyn's Secret (23 Litres)
This recipe is a version of an American Blonde Ale (category 6.B. of the BJCP guidelines) with some extra hop character. Sure, an American Blonde could be made by simply using the brew can, wheat malt and light dry malt but we think the hop additions add an extra element of "sassy". What's more, we were looking to use a suitable base recipe, which would showcase a relatively new Australian hop, Vic Secret (with a little help from Motueka). The end result is a golden ale displaying a white creamy head with aromas of stone-fruit, grapefruit and marmalade, followed up by a mouth-filling malt/hop balance and a cleansing bitter finish. Who would know the secrets Marilyn took with her?! We would like to think this brew could be one of them.
- 1 x 1.7kg Thomas Coopers Inkeeper's Daughter Sparkling Ale
- 1 x 1.5kg Thomas Coopers Wheat Malt Extract
- 1 x 500g Light Dry Malt
- 1 x 25g Motueka Hop Pellets
- 1 x 25g Vic Secret Hop Pellets
- 1 x Lallemand BRY-97 yeast (or Ale yeast of your choice)
- 1 x 250g Dextrose Corn Sugar or Carbonation Drops
- Colour: Gold
- Body: Medium
- Bitterness: Medium/High
- Approx. Alcohol Level: 5.6%
- Naturally Carbonated: Natural
STEP 1: Mix
In a good sized pot (around 8 litres) bring about 500g of Light Dry Malt to the boil with 5 litres of water. Add 25g of Motueka Hops and boil for 5min then remove from the heat to let sit for about 5min. Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel. Add the Inkeeper's Daughter Sparkling Ale and Wheat Malt, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly. Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 18C. Sprinkle the dry yeast or stir in liquid yeast, fit the lid and try to ferment at 18C.
STEP 2: Brew
On day 4 or after the foam has subsided, add the Vic Secret Hops (we recommend wrapping the hops in a mesh cleaning cloth, pulled straight from the wrapper). Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range of 1008 – 1012.
STEP 3: Bottle
Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).
STEP 4: Enjoy!
Store the bottles at or above 18C for at least two weeks to allow the secondary fermentation to take place. To take advantage of the fresh hop characters, drink this brew early. Expect the alcohol content to be around 5.6% ABV.