Anzac Day is a day of large importance to those from New Zealand and Australia, remembering those who fought for us just over 100 years ago now. And with Anzac Day coming up on Monday, we thought this would be a great time to share this recipe with you.
We were fortunate to have Clayton Morrison (an avid Grainfather brewer) come over from Australia and visit our New Zealand office. He was kind enough to allow us to share his Anzac Ale recipe with you.
NOTE: This recipe is using the micro pipework – if you do not have this, amend the water volumes with our brewing calculators online.
OG: 1.045 | FG: 1.010 | ABV: 4.6%| VOL: 23 L (6 US Gal)
2 kg (4.4 lb) Ale Malt
1 kg (2.2 lb) Vienna Malt
500 g (17.6 oz) Caramunich II500 g (17.6 oz) Pilsner Malt (toasted in the oven for 15 minutes at 250°C (482°F) on a flat tray with baking paper)
1 sachet Mangrove Jack’s M36 Liberty Bell Ale
10 g (0.35 oz) Fuggles30 g (1.06 oz) EKGEXTRAS:800 ml (27 US fl oz) of Golden Syrup
Fill the boiler with 14.3 L (3.78 US Gal) of water and input a temperature of 66°C (151°F).
When the water reaches 66°C (151°F), add the grain, stirring slowly as you do to avoid dry clumps. Set up the mash as per the Grainfather instructions.Mash for 60 minutes at 66°C (151°F).
After 60 minutes, ramp the temperature up to 75°C (167°F) for the mash out. Continue to recirculate the wort at 75°C (167°F) for 10 minutes.
Sparge with 16.7 L (4.4 US Gal) of water. This water must be at 75°C (167°F).
Boil time: 60 minutes• 60 minute hop addition: When the boil has 60 minutes left, add the EKG.• 10 minute additions: When the boil has 10 minutes left, add the Fuggles and the Golden Syrup.
At the end of the boil, let the wort rest for 20 minutes. After 20 minutes give the wort a good stir. Then cool it using the counterflow wort chiller, as per the Grainfather instructions. As the cool wort collects in your fermenter pitch the yeast.
Ferment at 20°C (68°F) until FG is achieved. Condition the beer in bottles or a keg for 2 to 4 weeks before drinking.