Fat Yak Style
Ingredients:
1 x 1.7kg Morgan’s Pacific Pale Ale
1 x 1.5kg Morgan’s Master Malt Extra Pale Ale
1 x 12g Morgan’s Finishing Hops - Cascade
2 x 12g Morgan’s Finishing Hops - Nelson Sauvin
1 x Morgan’s Premium American Ale Yeast
Approx. Targets:
OG: 1044
FG: 1012
ABV: 4.6%
How to Brew
1: Mixing: Pour 2 Litres of Hot water into sanitised fermenter add the contents of the Morgan’s Pacific Pale Ale and the Morgan’s Master Malt Extra Pale malt (once softened in warm water). Stir contents to dissolve. Add cold water to bring the contents up to 23 litres.
2: Fermenting: Seal the Fermenter with lid and airlock, take a sample and use a hydrometer to test your brew; the gravity should be approx. 1044 (OG). Ferment at a constant temperature until the specific gravity reaches 1012 (FG) or below.
- Ideal fermentation temperature is between 15C and 24C (Fermentation may take 5 days or more)
On the 4th day of fermentation open the fermenter lid and add the infusion bags from the Morgan’s Finishing Hops Cascade and Nelson Sauvin to the fermenter, leave these in the fermenter until fermentation is complete.
3: BOTTLING: Gently fill clean and sanitised PET bottles to about 3cm from the top.
Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Then secure the caps.
4: MATURING: Allow Bottles to stand at a temperature between 22c and 30c for 5 days to allow the beer to carbonate. Allow another 10 days at room temperature to fully mature. The finished beer will continue to improve with further ageing.
