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Balter XPA Style Recipe

This recipe is our take on the award winning Balter XPA (Extra Pale Ale). This beer is an extra pale American style ale with minimal bitterness and a heap of tropical / floral overtones and aroma from the late additions of Centennial, Citra and Amarillo hops. This recipe is in the style of the Balter XPA and might not be an exact clone, but if you like the commercial offering then you will be sure to love this brew.

This recipe is another great introduction to experimenting with hops, wet malts and steeping grains for the beginner or intermediate brewer who wants to take their tin kit brewing to the next level.

The Balter XPA Style is available as a Recipe Kit - Product Code 19802 - Click HERE to buy

Balter XPA ingredients

Ingredients:

  • 1 x 1.5kg Briess CBW Golden Light Liquid Malt Extract
  • 1 x 1.5kg Briess CBW Pilsen Light Liquid Malt Extract OR 1.0kg Briess Pilsen Dry Malt Extract (depending on availability)
  • 1 x 250g Light Dried Malt Extract (LDME)
  • 1 x 200g Dextrose
  • 1 x 150g Cracked Wheat Grain (Steeped)
  • 1 x 50g Pelleted Hops (Loose – Steeped - 20g Centennial / 15g Amarillo / 15g Citra)
  • 3 x 25g Pelleted Hops (Dry Hopped 72 hours – 25g Centennial / 25g Amarillo / 25g Citra)
  • 1 x 11.5g Safale US-05 Dry Ale Yeast

Other Ingredients:

  • 200g of Dextrose if kegging with no secondary fermentation (not supplied)

Method:

  1. Clean / sterilize all equipment including fermenter, paddle, jug and saucepan (used for steeping)
  2. Sit the two 1.5kg Malt Extract Tins in hot water for 15 minutes
  3. Boil 1.0L of water in a saucepan on the stove. Once boiled turn heat off
  4. Steep 150g Cracked Wheat Grain and the 50g loose Pelleted Hops in the saucepan for 20 minutes
  5. Boil 2.0L of water in kettle
  6. Add 1.5L of boiled water to fermenter
  7. Add the contents of the two 1.5kg Malt Extract Tins and the 250g Dried Light Malt Extract (LDME) and 200g Dextrose to fermenter and stir to thoroughly dissolve
  8. Pour 250ml of boiled water into each of the Malt Extract Tins and stir to dissolve remaining contents, then add to fermenter
  9. Strain the steeped Wheat Grain, and 50g loose Pelleted Hops into fermenter (do not add grain or hops to fermenter) and rinse with 500mls cold water
  10. Add cold water to fermenter to 22.5 ltrs and test temperature – make sure it is between 18-23 degrees before pitching yeast
  11. Take initial hydrometer reading
  12. Pitch 11.5g Safale US-05 Dry Ale Yeast and stir gently
  13. After primary fermentation activity has ceased (check with hydrometer) add the 3 x 25g Dry Hop Teabags to the fermenter and gently stir in with sterilized paddle (dry hop). Leave these hops in the fermenter for 72 hours
  14. After 72 hours bottle as per normal. If you cannot bottle after 72 hours, remove the 3 x 25g Dry Hops Teabags and bottle within 3 days. Bottle conditioning of 4 weeks is recommended for full flavor to develop

N.B. If kegging, add 200g of Dextrose at step 7


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