Spirit of ANZAC Ale (23 Litres)
The ANZAC story supports the thought; when New Zealand and Australia combine resources, the result is a force to be respected. Ingredients that highlight the strengths of each country, malt from Australian and hops from New Zealand, are combined to produce a delicious brew. Although optional, for that extra dimension of aroma and flavour, the addition of Roasted Malt is well worth the effort. Cheers to the ANZACs!
- 1.7kg Coopers Real Ale
- 1 bottle of Light Dry Malt
- 300g Dextrose Corn Sugar (or table sugar)
- 50g Roasted Malt
- 25g Nelson Sauvin Hop pellets
- Colour: Gold
- Body: Medium
- Bitterness: Medium
- Approx. Alcohol Level: 4.6% ABV
- Naturally Carbonated: Natural
STEP 1: Mix
Crack the grains (put the grains in a plastic zip-lock sandwich bag and crack them with a rolling pin), add to 1 litre of boiling water, remove from the heat, stir in the hops and steep for 30 mins with the lid on. Dissolve the Light Dry Malt in the fermenting tub, as per the instruction on the top flap. Add the grain/hop mix by straining through a sieve or grain bag. Mix the other ingredients as usual, top up to 23 litres, add yeast and ferment as close to 21C as possible.
STEP 2: Bottle
Bottle when two SG readings are the same over consecutive days. Store the bottles at or above 18C for at least two weeks to allow the secondary fermentation to take place.
STEP 3: Enjoy!
The final alcohol content should be approximately 4.6% ABV.
Share this post