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Beechworth Pale Ale Clone

This recipe kit is our take on the ever popular Bridge Road Brewers Beechworth Pale Ale. If you like the commercial Beechworth Pale Ale offering then this kit will produce a pale ale in the same style and will be sure to please. This beer is almost devoid of bittering hops from an early boil and is packed with floral / aroma hops from both the US and NZ. This recipe is another great introduction to experimenting with hops and wet malts for the beginner or intermediate brewer who wants to take their tin kit brewing to the next level.

This recipe is available as a Recipe Kit - Product Code 19806 - Click HERE

Set Title   Set Title

• 1 x 1.7kg Black Rock Pale Ale (Beer Kit)
• 1 x 1.5kg Briess CBW Golden Light Liquid Malt Extract (Malt Tin)
• 1 x 200g Dextrose
• 1 x 12g Simcoe Finishing Hops (steeped)
• 1 x 12g Galaxy Finishing Hops (steeped)
• 1 x 15g Amarillo Finishing Hops (dry hopped)
• 1 x 12g Motueka Finishing Hops (dry hopped)
• 1 x 11.5g Safale US-05 American Ale Yeast

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

1. Clean / sterilize all equipment including fermenter, paddle, mug and jug (used for steeping)
2. Discard Beer Kit tin yeast and sit beer tin along with the Malt Tin in hot water for 10 minutes
3. Boil 1.8L of water in kettle
4. Steep 12g of Simcoe Hops and 12g of Galaxy Hops in 300ml of boiled water for 10 minutes
5. Add 1.5L of boiled water to fermenter and re-boil 0.5L water in the kettle
6. Add Beer Kit and Malt Tin along with 200g Dextrose to fermenter and stir to thoroughly dissolve
7. Pour 250ml of boiled water into the Beer Kit Tin and 250ml into the Malt Tin and stir to dissolve remaining contents, then add both to the fermenter
8. Add the steeped 12g Simcoe Hops and 12g Galaxy Hops along with Steeped water to the fermenter
9. Add cold water to fermenter to 22.5 ltrs and test temperature – make sure it is between 18-24 degrees before pitching yeast
10. Take initial hydrometer reading
11. Pitch 11.5g Safale US-05 American Ale Yeast and stir gently
12. Ferment between 18 and 22 degrees (optimal)
13. On day 2 of fermentation add the 15g Amarillo Finishing Hops and the 12g Motueka Finishing Hops to fermenter and gently stir in with sterilized paddle (dry hop). Leave them in the fermenter until bottling.
14. When fermentation is finished check with hydrometer and bottle as per normal.

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

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