I brewed the Greenbacker APA kit from League of Brewers in Nelson 3 years ago and it was smooth citrusy light coloured pale ale at around 5.4% ABV. This time round I increased the American Ale Malt from 3kg to 4kg (total grain feed from 5.4kg to 6.4kg) to get the OG up (1.048 to 1.052), and replaced Munich Malt with Vienna. This recipe has Supernova (8%) and Sour Grapes Malt (3%).
Supernova Malt is a roasted malt from Gladfield that adds nutty, toasted caramel flavours to a beer. It can be used as a replacement for traditional crystal malts to change the flavour characteristics and reduce the beers residual sweetness. We start this malt with Canterbury winter barley and take it through our germination process before it is roasted to develop flavour and colour.
This is a great malt to be used in any beer style. We have already seen it used in Pilsners and IPAs between 10–25%. We also recommend its use in an Amber Ale up to 25%, it adds a rich depth of malty flavour and really makes this style shine. It goes well in a Porter up to 10–15%, complementing the darker roast malts and adding complexity. Also great for Pale Ales for great toasty caramel flavours that won’t overtake the hops, use 5–10%.
Gladfield Sour Grapes malt is designed for pH adjustment in the brew house mash. Sour Grapes is produced through a combination of lactic growth during germination from naturally present bacteria on the grain and a lactic bath prior to kilning grown from the same lactobacillus strains. Recommended usage of between 1% and 5% to achieve target mash pH.