Brew Of The Month - Great Southern

Easy drinking and low in bitterness so you can wash it down when the weather is warm.

This one is a summer classic and true crowd pleaser – sure to be a hit after work, at the barbie, after the beach... whatever!

Ingredients Ø Blue Mountain Lager Ø Dextrose 1kg Ø Dry Enzyme Ø Pride of Ringwood hops 25g Ø W34/70

Method

Make a “hop tea” with the Pride of Ringwood Hops and let steep for about 20

mins. Dissolve the Extract and Dextrose extracts in your sanitised fermenting

vessel with some warm water. Pour in the hop tea through a strainer and top

up to 23L.

With the temperature is at 15-20°C, pitch the yeast. This yeast likes to be on

the cooler side, so don’t panic if it takes an extra day to get up and go.

If you like a dry finish to your beer, be sure to put in the Dry Enzyme at this

stage. This enzyme makes it easier for the yeast to consume more of the sugar,

making it a dry finish, but also lower gravity, therefore

Once activity has ceased and gravity is stable for 2 days, proceed to bottle/keg.