Description
The Beer
This crisp, snappy pilsner draws inspiration from the refreshing lagers of California. A ‘beer of two halves,’ it employs traditional methods with noble hops for the hot side. However, it boldly breaks convention with the cold side, introducing Simcoe, Citra, and Nelson Sauvin hops to unleash a captivating bouquet of aromas.
The Brewery
Local home-brewer Tom Burwood Ansell consistently produces top quality beers and is generous enough to bring in samples to us at Brew Day. Having never failed to impress with his recipe design and technical process we wanted to share some of those recipes with you. Tried and tested kits to get in your mitts!
Ingredients
BESTMALZ BEST Pilsen — Grain — 3.5 EBC
Crisp Extra Pale Malt — Grain — 3.4 EBC
Crisp Dextrin Malt — Grain — 3 EBC
Weyermann Carahell — Grain — 25.5 EBC
Hallertauer Hersbrucker 4% — Boil — 60 min
Tettnang 4.5% — Boil — 60 min
Hallertauer Mittelfrueh 4% — Boil — 30 min
Nelson Sauvin 12% — Dry Hop — 2 days
Citra 12% — Dry Hop — 2 days
Simcoe 13% — Dry Hop — 2 days
2 X W-34/70 Yeast
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