Australian Pale Ale

FlyingWombat · Jun 26, 2022

Flying Wombat Australian Pale Ale – All-Grain Recipe

38L (2 19L corny kegs) / 10 gal finished beer
50L (13.2 gal) wort
- For a smaller 19L (5 gal) batch size simply half the ingredients of this recipe
Starting gravity – 1.054
Final gravity 1.01
ABV – 5.7%

Water

With sparging
30L (7.9 gal) strike water approx. 73°C (163°F) use this calculator to determine your strike water starting temp for a 66°C (151°F) mash Calculators — Chase The Craft
35L (9.2 gal) sparge water at 78°C (172°F)
Without sparging
60L (7.9 gal) strike water approx. 69°C (156°F) use this calculator to determine your strike water starting temp for a 66°C (151°F) mash Calculators — Chase The Craft

Malts:

Hops & whirlfloc tablets

Galaxy
- 8g (0.3 oz) - 60 minutes left in the boil
- 60g (2.1 oz) – whirlpool for 20 minutes at 75°C (167°F)
- 60g (2.1 oz) - Dry hop at gravity 1.013 (approx. day 6-10 depending on your yeast)
El Dorado
- 60g (2.1 oz) – whirlpool for 20 minutes at 75°C (167°F)
- 60g (2.1 oz) - Dry hop at gravity 1.013 (approx. day 6-10 depending on your yeast)
Azacca
- 60g (2.1 oz) – whirlpool for 20 minutes at 75°C (167°F)
- 60g (2.1 oz) - Dry hop at gravity 1.013 (approx. day 6-10 depending on your yeast)
Whirlfloc tablets
- 2.5 tablets – 15 minutes left in the boil

Yeast options & fermentation temperatures

23g (0.8 oz) Kveik (we used a Framgarden strain but any kveik is great!) ferment at 34°C
23g (0.8 oz) US-05 – ferment at 20°C
23g (0.8 oz) S-04 – ferment at 19°C

Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1mm / 0.039 inches)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

Step 2 – Mashing

Mash for 60 minutes at 66 °C (151°F)
- Set your strike water to a few degrees above the target mash temperature, you can use this calculator to determine what your strike temperature should be Calculators — Chase The Craft
ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)
- its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed
if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)

Step 3 (optional) – Sparging

if your setup has the capability to sparge then do so with 35L (9.2 gal) of sparge water at 78 °C (172°F)
if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil

Step 4 – Boiling

once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops, 8g (0.3 oz) of Galaxy
at 15 minutes left in the boil add 2.5 whirlfloc tablets
after 60 minutes of boiling turn of the heat and chill the temperature of the wort down to 75°C (167°F) and begin whirlpooling
- if you don’t have a wort chiller you could rest your boil kettle in an ice bucket
- if your system can’t whirlpool you can also achieve this with a mash paddle and a power drill, if you don’t have this either don’t worry about whirlpooling it’s not completely necessary

Step 5 – Whirlpooling / whirlpool hop additions

once the temperature reaches 75°C (167°F) and you have started whirlpooling add your whirlpool hops, 60g (2.1 oz) each of Galaxy, El Dorado and Azacca
allow hops to whirlpool in the wort for 20 minutes and then begin chilling wort again down to yeast pitching temperature
once you’ve reached yeast pitching temperature take an original gravity reading of your wort

Step 6 – Yeast Pitching

It is best to make a yeast starter before beginning your brewday (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively
- To make a yeast starter do this you can use either:
  - DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for a gravity of approx. 1.040
  - some unfermented wort kept cold and sanitary from a previous brewday
  - 70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching
- To rehydrate yeast
  - Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)

Step 7 – Fermentation & dry hopping

Allow yeast to ferment over the next week to two weeks
If you have a temperature controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)
Monitor the fermentation activity over the first 7 days by the bubbling of the blow off tube / airlock of your fermenter, as the bubbling slows down (roughly around day 7) take a gravity reading. When the gravity reaches around 1.014 raise the temperature of your fermenter by 1-2 degrees for 2 days for a diacetyl rest (if you don’t have temperature control don’t worry about this step, its not the end of the world!)
- Its important to note that fermentation times will vary based on your circumstances like, temperature, amount of yeast pitched, healthiness of yeast, gravity of wort, pH etc. so don’t stress be patient and know that these times are just a rough guide
On day 2 of the diacetly rest (once gravity reaches roughly 1.012 – 1.014) add 60g (2.1 oz) each of Galaxy, El Dorado and Azacca to your fermenter
One day after dry hopping take a gravity reading, fermentation should finish at about 1.010, if you haven't reached this yet wait another day and take another reading, once the gravity is the same 2 days in a row move on to cold crashing! (If you can’t / don’t want to cold crash go straight to kegging/bottling your beer!)

Step 8 (optional) – Cold crashing

begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
If you don’t have a temp controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp controlled chest freezer
After you have finished cold crashing its time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.

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