Fat Yak Clone – ‘1/2 Yak’ Recipe Kit

Description

This recipe is another Matilda Bay favourite of Aussie Brewmakers – the Fat Yak clone, or as we like to call it the ‘1/2 Yak’ as it is not quite as ‘hoppy’ as the commercial variant. This recipe is a great introduction to experimenting with hops and grains for the beginner or ‘tin kit’ brewer.

Ingredients:

• 1.7kg Coopers Australian Pale Ale
• Brew Cellar Premium Ale Yeast
• 1kg Head & Body (600g Dextrose / 250g LDME / 150g Maltodextrin)
• 200g Dextrose (add an additional 200g if kegging)
• 15g Finishing Hops – Nelson Sauvin – steeped 10 minutes
• 150g Crystal Grain – Cracked – steeped 15 minutes
• 12g Finishing Hops – Cascade – dry hop

Method:

1. Clean / sterilize all equipment including wort, paddle, mug and jug (used for steeping)
2. Discard Coopers Australian Pale Ale tin yeast and sit tin in hot water for 10 minutes
3. Boil 2ltrs of water in kettle
4. Steep 12g of Nelson Sauvin Finishing Hops in a mug of boiling water for 10 minutes
5. Steep 150g of Crystal Grain in 1ltr of boiling water for 15 minutes
6. Re-boil 2ltrs water in kettle
7. Add 2ltrs of boiled water to wort and re-boil 1ltr of water in kettle
8. Add 1kg Head & Body and 250g Dextrose to wort and stir to thoroughly dissolve
9. Add Coopers Australian Pale Ale tin to wort
10. Pour 1/2ltr boiled water into Coopers Australian Pale Ale tin and stir
11. Pour tin into wort and stir thoroughly to combine all contents
12. Strain steeped crystal grain into wort and rinse with ½ ltr boiling (do not add grain to wort)
13. Add water to wort to 22.5 ltrs and test temperature – make sure it is between 18-24 degrees before pitching yeast
14. Add Nelson Sauvin Finishing Hops bag and mug of water to wort
15. Pitch 15g Brew Cellar Premium Ale Yeast and stir gently
16. On day 2 or 3 of ferment add Cascade Finishing Hops bag to wort and gently stir in with sterilized paddle (dry hop)
17. When fermentation finished check with hydrometer and bottle as per norm