Penny | Hop Cross Bun | Brown Ale | BeerCo All Grain Brewers Recipe Kit




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One a Penny, Two a Penny, Hop Cross Buns...time for you to meet Penny! Penny grew up baking hot cross buns with her Granny and loved nothing better than indulging in a warm tray of hot cross buns with a generous slathering of butter on top! Penny also lent a hand in her Grandpa's homebrewing adventures, enjoying the aroma of his dark, malty winter ales like his traditional Autumn Brown Ale. At school, Penny stood out with her nose piercing, Doc Martens, and love for tartan skirts. When Penny turned 18, she not only jammed to live music, but she also loved crafting batches of beer like her Grandpa and whipping up all types of sweet treats like her Grandma. Penny adored baking hot cross buns during Easter just as much as she cherished brewing brown ales, so she decided to combine the best of both worlds. Introducing Penny - our Hop Crossed Brown Ale, a beer that's spiced with cinnamon, orange peel and all spice and a healthy dose of Premium XX Dark Candi Syrup.  Penny is so delicious you will wish it was Easter all year round.  But, don't take our word for it! Brew yourself a fresh batch of Penny | Hop Cross Bun | Brown Ale and pair with some freshly baked Hot Cross Buns this Hoppy Easter!

Penny | Hop Cross Bun | Brown Ale | Brewfather App Recipe Guidance

Recipe written by Jarryd from BeerCo.com.au

Vital Stats:

Batch & Boil
  • Batch Size: 23.0 L US  6 Gallon
  • Boil Time: 60 min

Properties

  • OG 1.061
  • FG 1.015
  • IBU 24
  • ABV 6.0%
  • Colour 56 EBC
  • Balance  0.40 BU/GU

Malt

Amount

Fermentable

% Grist

Use

Colour

3.50 Kg

Joe White Traditional Ale Malt

57%

Mash

5.1 EBC

1.00 Kg

Joe White Dark Munich Malt

16%

Mash

19 EBC

0.70 Kg

Gladfield Aurora Malt

11%

Mash

35 EBC

0.50 Kg

Crisp Brown Malt

8%

Mash

135 EBC

0.30 Kg

Gladfield Medium Crystal Malt

5%

Mash

100 EBC

0.20 Kg

Gladfield Dark Chocolate Malt

3%

Mash

1330 EBC

6.20 Kg

100%

56 EBC

Hops

Amount

Hop

Time

Use

Form

AA

30g

East Kent Goldings (EKG)

60 mins

Boil

Pellet

5.7%

25g

East Kent Goldings (EKG)

15 mins

Boil

Pellet

5.7%

Yeast

Liquid | Bluestone Yeast

Dry | Lallemand

Adjuncts

Method:

  1. Add the Milled grains with water for a ratio of 1:3, 3 Litres of water to 1 Kg of  22 Litres and a single infusion temperature of 66 °C
  2. Sparge: Fly Sparge slowly with 10 Litres of 77 °C water, collecting wort until the pre-boil kettle volume is around 25.0 L
  3. Boil vigorously for 60 minutes:
    • 1st Hop Addition - 30g of EKG at 60 min
    • 2nd Hop Addition - 25g of EKG at 15 min.
  4. 5min form End of Boil add 1x Pouch of Candi Syrup D-240 for extra dark raisin flavour. ALTERNATIVELY: Add at end of fermentation just before bottling or directly into the keg.
  5. 5min from End of Boil Add 2x Cinnamon Sticks, 30g Bitter Orange Peel and 3g All Spice to the fermenter (add whole or crush in a mortar and pestle)
  6. OPTIONAL EXTRA: 5min from End of Boil add 1 cup of pureed sultanas for extra flavour
  7. Chill wort to around 18-20 °C and then transfer to the primary fermenter oxygenating the wort
  8. Pitch the yeast either: 1x London Liquid Bluestone Yeast or 2x Lallemand Brewing Nottingham Ale Yeast at 18° C
  9. Raise the temperature slowly up to 22 °C and leave to ferment for 5-7 days
  10. Rack off yeast and allow secondary conditioning
  11. After fermentation has ceased and the gravity reading has read the same for two consecutive days cold crash down to 2°C
  12. Bottle or keg at 9–10 days from the start of fermentation (or longer if needed for clarity and complete fermentation). Shoot for around 2.2–2.5 volumes of CO2

BeerCo Recipe Kit Contents:

  • Malt - 6.2Kg
  • Hops - 50g EK Goldings
  • Yeast - 1 x Liquid Pitch or 2 x Dry Yeast Sachets
  • Adjunct - Candi Syrup D-240
  • Adjunct - Spice Mix - Cinnamon, Orange Peel, Allspice