Carlton Dry Recipe

Carlton Parched Recipe Kit Instructions

This recipe is available as an Aussie Brewmakers Recipe Kit, order no. 19870

 This recipe is an Aussie Brewmakers take on Carlton Dry. This recipe is another great introduction to experimenting with hops and dry enzyme for the beginner or ‘tin kit’ brewer.

Supplied Kit Ingredients:

• 1 x 1.7kg Morgan’s Australian Draught
• 1 x 1kg Aussie Brewmakers Head & Body
• 1 x 200g Dextrose
• 1 x 10g Mangrove Jack’s Craft Series M54 Californian Lager Yeast (warm ferment Lager Yeast strain)
• 1 x 12g Cascade Finishing Hops (steeped)
• 1 x 3g Dry Enzyme

Other Ingredients:

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

Method:

1. Clean / sterilize all equipment including fermenter, paddle, and jug (used for steeping)
2. Discard Morgan’s Australian Draught tin yeast and sit tin in hot water for 10 minutes to loosen contents
3. Boil 2L of water in kettle
4. Steep 12g of Cascade Finishing Hops in 250ml of boiled water for 10 minutes
5. Add 1.5L of boiled water to fermenter with Head & Body (add slowly to avoid clumping) and Dextrose and stir vigorously to dissolve.
6. Add Morgan’s Australian Draught tin contents to fermenter and stir to thoroughly dissolve
7. Pour 250ml of boiled water into Morgan’s Australian Draught tin and stir to dissolve remaining contents, then add to fermenter
8. Add Cascade Finishing Hops teabag and steeped water to fermenter
9. Add water to fermenter to 22.5L and test temperature – make sure it is between 18-20 degrees before pitching yeast
10. Take initial hydrometer reading and then pitch 10g Mangrove Jack’s Craft Series M54 Californian Lager Yeast and dry enzyme and stir gently
11. Allow a further 5-7 days to ferment when using dry enzyme
12. When fermentation is finished check with hydrometer and bottle as per normal.

N.B. If kegging, add additional 200g of Dextrose at step 5