It's homebrew time again! Check out this all-grain kit.
This time we picked up a Blurred Nectar Brew Day In A Box beer kit from The Malt Miller.
The recipe kit can be purchased here - https://www.themaltmiller.co.uk/product/blurred-nectar-hazy-ipa/
Here's the full range - https://www.themaltmiller.co.uk/product-category/ingredients/recipes/all-grain-recipes/true-to-style-all-grain-recipe-kits/?utm_source=google&utm_medium=cpc&utm_campaign=21290110479&utm_term=&gad_source=1&gclid=Cj0KCQjw4v6-BhDuARIsALprm30_zSOTnlwEq3pIXjFNHDjVerFkimvtdd6BSQPtMNuRnHlvVi-UUssaAj-0EALw_wcB
Here's what they had to say about it...
An Ultra Thick – Juicy – Haze Bomb, bursting with bold tropical fruit notes, this brew features the dynamic duo of Citra and Galaxy hops, delivering waves of mango, passionfruit, and citrus zest.
Crafted with 20% oats and 20% wheat in the grist, its velvety mouthfeel is perfectly complemented by a delicate, soft malt backbone from a low-colour base malt. The result? A drinkable cloud of flavour with a bright, juicy finish
Ingredients Included
Lager Malt
Oat Flakes
Wheat Malt
Citra – BarthHaas® Pure Hop Pellets – 100g (1 pack)
Galaxy – BarthHaas® Pure Hop Pellet 100g (1 pack)
WHC Saturated 11g (1 pack)
ProMix Kettle Finings and Yeast Nutrient 1 sachet
200g Dextrose to use as Priming SugarTotal Grain Weight – 5.9kg
Method
Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy IPA
Batch Size: 23
Original Gravity: 1.060
Final Gravity: 1.016
ABV %: 5.7
IBU: 16
Mash efficiency: 80
THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60
Temperature °C (Step 2): 75
Length (mins) (Step 2): 10
Mash notes:
THE BOIL
Boil time (mins): 60
Hop / kettle additions and timing:
5g Citra @ 60mins
Whirlpool / hop stand:
Cool wort to 80c then add the following:
-30g Citra
-30g Galaxy
Whirlpool for 15mins then allow to stand for a further 15mins for hops to settle. Begin transfer after the full 30mins have expired, your total contact time with the hops in the kettle should be around 45-50min.
Yeast: WHC Saturated 11g
Fermentation temperature/steps: 18c, 10 days with the final 2 days at 21c for a Diac rest
Secondary additions:
Add your remaining hops (65g Citra and 70g Galaxy) to the Fermenter at the end of fermentation. At this point you will have a gravity reading at around 1.018. We are aiming with this recipe to allow hop creep to take place in the fermenter by adding the dry hops. This will create a further fermentation and dry the beer out further to around 1.016. You will need to check for the fermentation to have completed using a hydrometer and visual signs such as airlock activity.
Once you are happy fermentation has fully finished you can now cold crash the beer to 4c over a few days. After you have hit your target 4c temperature remove the hop matter and yeast from the bottom of your FV if you have the ability and move onto packaging.
Pro tip, if you have a conical fermenter, after day one of your hops being in the fermenter you can push CO2 though the dump valve at the bottom of the cone. This will drive the hops back into suspension in your beer and extract more flavour. If you are planning to try this technique ensure you dump excess yeast from the bottom of your FV before you dry hop the beer.