Eclipse® - XPA - BeerCo All Grain Recipe Kit
Eclipse® - XPA - BeerCo All Grain Recipe Kit
Eclipse® - XPA - BeerCo All Grain Recipe Kit

Eclipse® - XPA - BeerCo All Grain Recipe Kit

Regular price $49.95 Sale

We have emerged from behind the Dark Side of the Moon and it is time to celebrate with the launch of Eclipse® | XPA BeerCo All Grain Recipe Kit.  Designed and built in collaboration with our great mates at Hop Products Australia Eclipse® | XPA BeerCo All Grain Recipe Kit is a super light malt body eXtra Pale Ale.  Showcasing Eclipse® Hops and featuring Malteurop Pilsen, Crisp Vienna and Crisp Torrefied Wheat, this is a balanced XPA that allows the brewer and drinker to taste the malt and hops in harmony.  It is time to emerge from behind the Dark Side of the Moon and raise a glass of Eclipse® XPA from your brewing buddies at BeerCo.com.au and HPA!

Cheers #brewhappy always #enjoyresponsibly

an All Grain XPA by Phil Rutjens at HPA and Roger Lew at BeerCo.com.au

Vital Stats:

Batch & Boil
  • Batch Size: 21 Litres
  • Boil Time: 90 mins
Properties
  • OG 1.058 FG 1.012
  • IBU 59 ABV 5.8%
  • Colour 8.4 EBC
  • Balance – 0.707 IBU/SG Bitterness Ratio

Malt:

Amount

Name

Colour

% Grist

4.50 kg

Malteurop Pilsen

3.8 EBC

85.0%

0.50 kg

Crisp Vienna

8.8 EBC

9.4%

0.30 kg

Crisp Torrefied Wheat

5.0 EBC

0.6%

5.30 kg

TOTAL

 

 

Hops:

Amount

Name

When

Time

IBU

20 gm

Eclipse®

Boil

5 min

8.3 IBUs

30 gm

Eclipse®

Steep\Whirlpool

20 min

31.2 IBUs

50 gm

Eclipse®

Dry Hop

3 days

0.0 IBUs

Yeast

Liquid | GigaYeast

Dry

Water Adjustments:

Method:

  1. Fill clean Kettle with 16 litres of water at 67 °C. Add Mash Salts - 2 tsp or 10g of Gypsum (Calcium Sulphate)
  2. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
  3. Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete for 60 minutes.
  4. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
  5. Fly sparge slowly with 14 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 25 L (6.5 gallons).
  6. The total boil time will be 90 minutes.
  7. OPTIONAL Deltafloc or Irish Moss at 75 mins in or 15 mins remaining on the boil.
  8. First hop addition of 20 grams of Eclipse to the Boil with 5 mins remaining.
  9. Add second hop addition of 30 grams of Eclipse at flameout or 0 minutes remaining.
  10. At flameout, cool wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch liquid GigaYeast or 2 x sachets of dry yeast into pre oxygenated wort.
  11. Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
  12. Once full attenuation is reached, dry hop with 50gm of Eclipse for 3 days.
  13. When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!
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