Try this recipe for home-brewed Pale Ale by Paul West from River Cottage Australia.
Put large pot (Keggle) on a gas burner. Fill with 33 litres of spring or rainwater. Bring to boil- takes about 20-30 minutes, then allow to cool to around 69 degrees celsius.
Measure and mill the grains whilst the water comes to temperature.
Put a piece of tie wire through the thermometer, this will allow the thermometer to be suspended in the brew. Then put the grain bag into the pot and clip into place with bulldog clips.
Slowly add grains (this is called mashing in) and stir with a mash paddle or wooden spoon until all grains are mixed in- the temperature will drop down to 67 degrees celsius. Wrap a sleeping bag around the pot to help maintain an even temperature and leave for 1 hour, stirring every now and then. Check the temperature regularly to ensure that it stays around 65 degrees celsius -67 degrees celsius.
Setup a hoist to hold the grain bag above the pot.
Remove the sleeping bag from the pot.
Hoist the bag up, drain the bag above the pot for about 10 minutes, then remove.
Bring the wort (the liquid in the pot) to rolling boil for 1 hour uncovered.
Add 10g of the galaxy hops flowers once it comes to the boil at 60 minutes (at the beginning)
10g at 20 minutes (40 minutes into the boil)
10g at 10 minutes at (50 minutes into the boil)
10g at 5 minutes
35g at 0 minutes (at the end) and then turn off the heat.
Add wort chiller to the pot to sanitise it in the hot liquid. Then leave for 10-15 minutes.
Then attach hose to the wort chiller and turn on water to run through the chiller.
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