Tall Tales Ale ‘Furphy Ale’ Clone

Recipe Instructions

This recipe is available as an Aussie Brewmakers Recipe Kit – Product Code 19809

This recipe is a clean and crisp pale ale that highlights subtle aroma hop flavours in the style of the ever popular Furphy Ale. A refreshing beer inspired by the German Kolsch style of ale that is sure to be a popular session beer. Your mates will be telling tall tales about this brilliant ale although contrary to the name, they will all be true – not a furphy in sight! This recipe is another great introduction to experimenting with hops, wet malts and steeping grains for the beginner or intermediate brewer who wants to take their tin kit brewing to the next level. Enjoy!

Supplied Kit Ingredients:

• 1 x 1.5kg Coopers Light Malt Extract
• 1 x 1.5kg Morgans Master Malts Wheat Malt Extract
• 1 x 250g Light Dried Malt Extract (LDME)
• 1 x 200g Dextrose
• 1 x 150g Cracked Crystal Grain (Steeped)
• 1 x 150g Cracked Munich Grain (Steeped)
• 1 x 40g Steeping Pelleted Hops (25g Northern Brewer / 15g Cascade) (Steeped)
• 1 x 12g Cascade Finishing Hops Bag (Dry Hopped)
• 1 x 10g M36 Liberty Bell Ale Yeast

 Other Ingredients:

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

 Method:

1. Clean / sterilize all equipment including fermenter, paddle, jug and saucepan (used for steeping)
2. Sit the two 1.5kg Malt Extract Tins in hot water for 15 minutes
3. Boil 2L of water in a saucepan on the stove. Once boiled turn heat off
4. Steep 150g Cracked Crystal Grain, 150g Cracked Munich Grain and 40g Steeping Pelleted Hops in boiled water for 20 minutes
5. Boil 2.0L of water in kettle
6. Add 1.5L of boiled water to fermenter
7. Add the contents of the two 1.5kg Malt Extract Tins and the 250g Dried Light Malt Extract (LDME) and 200g Dextrose to fermenter and stir to thoroughly dissolve
8. Pour 250ml of boiled water into each of the Malt Extract Tins and stir to dissolve remaining contents, then add to fermenter
9. Strain the steeped Crystal Grain, Munich Grain and 40g Hops into fermenter (do not add grain or hops to fermenter) and rinse with 500mls cold water
10. Add cold water to fermenter to 22.5 ltrs and test temperature – make sure it is between 18-23 degrees before pitching yeast
11. Take initial hydrometer reading
12. Pitch 10g M36 Liberty Bell Ale Yeast and stir gently
13. On day 2 or 3 of ferment add the remaining 12g Cascade Finishing Hops bag to the fermenter and gently stir in with sterilized paddle (dry hop)
14. When fermentation is finished check with hydrometer and bottle as per normal. Bottle conditioning of 4 weeks is recommended for full flavour to develop

N.B. If kegging, add 200g of Dextrose at step 8