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ANZAC ale

Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 76% (ending kettle)
Calories: 127 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)

Created: Thursday February 9th 2017

2025 2C IPA REV2

by iron man brewing

OG: 1.055 FG: 1.015 ABV: 5.3% IBU: 32

Young Henry's Newtowner Clone (full)

OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 27

APA Ramp (Rampongi)

by Jan Torstein

OG: 1.049 FG: 1.008 ABV: 5.3% IBU: 33

Original Gravity:

1.042

Final Gravity:

1.008

ABV (standard):

4.5%

IBU (tinseth):

30.3

SRM (morey):

6.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.40 kg	Gladfield - Ale Malt3.4 kg Ale Malt	37.4	2.8	80.2%
280 g	Tate and Lyle - Golden Syrup280 g Golden Syrup - (late boil kettle addition)	40	1	6.6%
280 g	Blue Lake Milling - Rolled Oats280 g Rolled Oats	33	2.2	6.6%
280 g	Joe White - Medium Crystal280 g Medium Crystal	34.5	56.77	6.6%
4,240 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	Magnum12 g Magnum Hops	Pellet	12.3	Boil	25 min	13.21	10.7%
10 g	Sabro10 g Sabro Hops	Pellet	17.3	Boil	15 min	11.05	8.9%
30 g	Sabro30 g Sabro Hops	Pellet	17.3	Whirlpool at 80 °C	0 min	6.06	26.8%
60 g	Sabro60 g Sabro Hops	Pellet	17.3	Dry Hop	6 days		53.6%
112 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12 g	Magnum (Pellet) 12 g Magnum (Pellet) Hops	13.21	10.7%
100 g	Sabro (Pellet) 100 g Sabro (Pellet) Hops	17.11	89.3%
112 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L	Underlet 15 L at 42C	Strike	20 °C	40 °C	--
	raise to 67	Strike	40 °C	67 °C	60 min
	raise to 77	Temperature	67 °C	77 °C	15 min
21 L	24 L @ 79 C pH 4.5	Sparge	--	78 °C	60 min
Starting Mash Thickness: 3.23 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.75 g	Whirlfloc		Water Agt	Boil	10 min.

Yeast

Coopers Ale

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	20 - 27 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 314 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: BelgianCandySyrup Amount: 247.6 g Temp: 24 °C CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Oats and need a little mash at 40 C to reduce gluten, after boiling allow to cool to 45, add 1 Kg of the milled ale malt and rest for 30 mins

Last Updated and Sharing

624

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Brews

Public: Yup, Shared
Last Updated: 2025-12-07 02:47 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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