Mower | Cream Ale | BeerCo All Grain Recipe Kit


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Milled: Yes
Yeast: Dry

Suns Out! Time to Mow the Lawns, tidy the yard, trim the hedges or just get work done around the place.  Sun is about to go down after a busy day in the yard or out and about enjoying your weekend.  Well, kick back, relax, take a load off and reward yourself - you have #earnedit - pour yourself a Mower | Cream Ale nice and light and refreshing.  Perfect to slack the thirst of any man or woman in need of hydration after a day of #GettingS$%tDone

Cheers! #Mower #CreamAle #Beer #enjoyresponsibly

Vital Stats:

Batch & Boil

  • Batch Size: 21 Litres / 5.25 US Gallons
  • Boil Time: 60 mins


  • OG 1.049
  • FG 1.008
  • IBU 20
  • ABV 5.3%
  • Colour 6.6 EBC


Amt     Name                                         Colour       % Grist

2.75 Kg  Malteurop Pilsen Malt                         3.8  EBC          61%

0.90 Kg  Gladfield Malted Maize                       1.0  EBC          20%

0.50 Kg  Crisp Dextrin Malt                               2.9  EBC          11%

0.35 Kg  Crisp Cara Gold Malt                        13.6  EBC           8%

4.50 Kg  TOTAL                                                 6.6  EBC        100%




      Liquid | Bluestone Yeast

      Dry | Lallemand Brewing

      Water Adjustments (Optional):

      • Adjust your local water to a soft lager or Cream Ale Style - a good reference material here for Melbourne Brewers
      • 5g or 1 tsp of Calcium Sulphate (Gypsum) into mash water.
      • 5g or 1 tsp of Calcium Chloride into mash water.
      • (Note: Minerals are not included in the Kit, you can add them at cart before checkout)


      1. Single Infusion | Medium Body | Mash In - Do your normal mash regime (approx. 13.5 Litres of Mash Water to 4.5 Kg of Grain or the 3:1 water:grain rule), mashing in at around 66-67C for at least 60 mins
      2. Mash off - Infuse mash with near boiling water while stirring or with recirculating mash system raise temp to mash out at 76C for 10 minutes.
      3. Fly Sparge slowly - once again the brewer should do normal their normal fly sparge regime in terms of adding 76C water to hit pre-boil volumes of approx. 23L and post boil into fermenter of approx. 21 litres  should suffice.
      4. Boil - vigorous boil for 60 mins, with your first kettle hop addition at 60 minutes from end of boil and next two hop additions at 15 and 5 mins from end of boil. 
      5. Yeast Nutrient and Wort Clarification: 10 minutes from end of boil: Optional here to add yeast nutrient and a tab of Deltafloc or a tsp of Irish Moss (not included in kit)
      6. Yeast: If over three months old make a Yeast Starter 3 days prior to brewing.
      7. Cool wort and transfer to the primary fermenter oxygenating wort and pitching BSY-A008 Cologne Bluestone Yeast or Lallemand Brewing Köln Kölsch Style Ale Yeast - 2 x 11g Sachets and ferment at 19-20°C until final gravity is reached, and keg or bottle with 2.3 volumes (4.6 g/L) CO2.
      8. Drink Fresh or Lager (store cold) for a few more weeks. Prost!

      Food pairing and Glass Match (Lager Glass or Tulip)

      • Burgers
      • Brats
      • Pulled Pork or BBQ

      BeerCo Recipe Kit Contents:

      • Malt - 4.5 Kg (Milled or Unmilled - You Choose)
      • Hops - 100g Spalt Spalter GR Hop Pellets 
      • Yeast - Liquid: 1 x Liquid BSY-A008 Cologne Bluestone Yeast or Dry: 2 x Lallemand Brewing Köln Kölsch Style Ale Yeast 11g Sachets
      • Brewing Aids - not included.  Water adjustments optional.