Redback Recipe Instructions

This recipe is available as an Aussie Brewmakers Recipe Kit, order no. 19825

This recipe is another Matilda Bay favourite of Aussie Brewmakers – the Redback clone which is another wheat-based popular beer. This recipe is another great introduction to experimenting with hops, grains and wet malts for the beginner or ‘tin kit’ brewer.

Supplied Kit Ingredients:

• 1 x 1.7kg Morgan’s Special Kettled Golden Sheaf Wheat Beer Kit
• 1 x 1.5kg Morgan’s Master Malts Extra Pale (Beer Enhancer)
• 1 x 150g Aussie Brewmakers Cracked Wheat Grain
• 1 x 12g Hallertau Finishing Hops
• 1 x 15g Premium Wheat Yeast

Other Ingredients:

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

Method:

1. Clean / sterilize all equipment including fermenter, paddle, mug and jug (used for steeping)
2. Discard Beer Kit tin yeast and sit the Beer Kit tin and the Malt tin in hot water for 10 minutes to loosen contents
3. Boil 1.5L of water in kettle
4. Steep 12g of Hallertau Finishing Hops in 250ml of boiled water for 10 minutes
5. Steep 150g of Cracked Wheat Grain in 1L of boiled water for 15 minutes
6. Re-boil 2.5L of water in kettle
7. Add 1.5L of boiled water to fermenter with Malt tin contents and stir to dissolve
8. Pour 250ml boiled water into Malt tin and stir to dissolve remaining contents, then add to fermenter
9. Add Beer kit tin contents to fermenter and stir to dissolve
10. Pour 250ml boiled water into Beer kit tin and stir to dissolve remaining contents, then add to fermenter
11. Add Finishing Hops teabag and steeped water to the fermenter
12. Strain steeped grain liquid into fermenter and rinse grain over fermenter with 500ml boiled water (do not add grain to fermenter)
13. Add cold water to the fermenter to 22.5L and test temperature – make sure it is between 18-24 degrees before pitching yeast
14. Take Hydrometer reading and pitch 15g Premium Wheat Yeast and stir gently
15. When fermentation finished check with hydrometer and bottle as per normal.

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