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Leapin Lizards Australian Ale
Though I classified this an American Pale, I used White Labs Australian Ale Yeast. There was a lot of trub produced with this yeast and care must be taken when trasfering it to the secondary. It came out tasting pretty good. Dry and crisp, I'd liken it to Bass Ale.
| Brewer: | Big Daddy T | Email: | - | |||||
| Beer: | Leapin Lizards Australian Ale | Style: | American Pale Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 56 IBU | |||||
| OG: | 1.058 | FG: | 1.008 | |||||
| Alcohol: | 6.5% v/v (5.1% w/w) | |||||||
| Grain: | 1 lb. German Munich 8 oz. American victory 4 oz. British crystal 50-60L 8 oz. Flaked barley |
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| Steep: | Steep the grains at 180° F for 20-30 minutes before starting the boil. | |||||||
| Boil: | 60 minutes | SG 1.097 | 3 gallons | |||||
| 7 lb. Light malt extract | ||||||||
| During the final ten minutes of the boil, I added 1 tsp Irish Moss to aid clarrification. | ||||||||
| Hops: | 2 oz. Northern Brewer (8.5% AA, 60 min.) 2 oz. Willamette (5% AA, 30 min.) 2 oz. Saaz (3.75% AA, 10 min.) |
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| Yeast: | White Labs Australian Ale Yeast can be fermented at tempertures from 70°-75° F. But use your own judgement. I used a blow off tube to remove the krausen. Between that and the trub, expect to lose half a gallon of wort. | |||||||
| Log: | Ferment in primary for 1 week. Clear in secondary for another 5-7 days. | |||||||
| Carbonation: | 2.5 volumes | Corn Sugar: 4.02 oz. for 4.5 gallons @ 70°F | ||||||
| Tasting: | If you haven't yet developed a taste for Heineken, Bass, or any other hop heavy beer, feel free to tone it down as you please. | |||||||
Recipe posted 07/25/01.
