XPA (Balter) Extract Recipe

This BDF recipe pack is our clone of Balter XPA. Easy Drinking XPA with a hoppy character of Tropical fruits.

Included in the recipe pack is:

Cooper’s International – Canadian Blonde

Master’s Malt – Extra Pale

Citra Hops

Amarillo Hops

Centennial Hops

Ale yeast

Instructions:

Clean and sanitise all equipment i.e. fermenter, spoon, can opener etc.

Pour the contents of the extract cans into a 30L fermenter. Rinse the remaining extract out with roughly 2 litres of hot water & add to fermenter.

Stir till evenly distributed. Top fermenter up to 23L using hot or cold water to get the required fermentation temperature (18-22c).

Mix well. At this point you have the option to take a gravity reading and note it.

Pitch yeast over the top of the wort. Mix thoroughly. Seal up fermenter, add airlock and allow to ferment.

On day 6 of fermentation sprinkle hop pellets over the top of beer.

Take gravity readings on day 9 -10 onwards to confirm fermentation has completed. If the gravity has stabilised the beer is ready to be bottled/kegged.

Allow to condition for 4 weeks if bottling. If kegging, then check out our kegging guide here. Lastly don’t forget to drink responsibly and often.

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