Introducing the exciting new collaboration between Wallington's WRG & Salt Brewing Co!
Moby is an American-style pale ale with a lightly toasty malt base and citrus/tropical fruit-forward hops. It has been one of our biggest sellers for a long time and now you can make it at home.
Style: APA
Volume: 20L
Target OG: 1.047
Target FG: 1.009
Target ABV: 5.1%
Target IBU: 40
Malts:
VIC Pale (Barrett Burston)
Vienna (Barrett Burston)
Wheat Malt (Barrett Burston)
Oat Malt (Thomas Fawcett)
Chit Malt (Bestmalz)
Acid Malt (Bestmalz)
Mashed at 68ºc
Hops:
Magnum @ 60 mins
Kohatu @ Whirlpool
Mosaic @ Whirlpool
Citra @ Whirlpool
Yeast Suggestion
US-05
Instructions:
We have used US-05 to ferment this beer since its inception to create a clean, dry pale ale. For a little less alcohol and more of a juicy body, consider using your favourite NEIPA or English strain. We pitch at 17ºc and allow a free rise to 20ºc. Historically, we have always dry-hopped this beer at the tail end of fermentation while the yeast was active, where there was no doubt some biotransformation happening, providing tropical notes. About 4-5 g/L of hops will do the trick, but on a homebrew scale you can go as wild as you like. Always give a few days for diacetyl to clean up before cold crashing and maturing the beer for 1-2 weeks. We package at 2.6 volumes of CO2.
How to use the kit!
1 – Pour the contents of the bag into your sanitised fermenting vessel.
2 – Pitch yeast as per the manufacturer’s instructions.
3 – Once fermentation has finished, proceed to bottle/keg. Carbonate and Condition.
4 – Enjoy responsibly!