Amaizing Ale

Brew

Hops

60 minn10 minWP <80CDH Day 4Total
Krush15 gm35 gm50 gm
Nelson Sauvin35 gm65 gm100 gm
Hops

Grain

  • 4.0kg Light Lager
  • 1.3kg Flaked Maize
  • 0.7kg Vienna

Yeast

BRY-97 2 pkts

Water Treatment

1 teasp Cal Chl, 1/2 teasp Cal Sulp, 1/2 teasp Mag Sul to mash water

Boil Additions

1/2 teasp yeast nutrient and 1/2 teasp whirlfloc at 10 min to go.

Brew

  • Mash in at 65°C with 16L, rest for 60 min at 76°C.
  • Mash out: 76 C 10 min
  • Sparge with 17L at 76°C
  • Preboil size 29L
  • Boil time 75mins
  • Postboil size 23.5L
  • Fermenter volume 22L

Fermentation

18.5C for primary fermentation, then 22C until Day 11

Fermenter Additions

N/A

Carbonation

N/A

Bottled

N/A

Final Volume

N/A

Notes

A variation on Matt’s Rice Ale using flaked maize instead of flaked rice and BRY-97 instead of Pomona. Slight change to hops with Krush on hot side and Nelson Sauvin for whirlpool and dry hopping.