Sunday | Hazy Pale Ale | BeerCo All Grain Brewers Recipe Kit


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Milled: Yes
Yeast: Dry

Nothing beats a lazy Sunday afternoon kicking back in the yard with a pint of your favourite hazy pale ale or hanging with friends enjoying a Sunday Session. We get you want to enjoy responsibly and like the sweet juicy hazy styles but you don't want to wake up Malty Monday feeling worse for wear at the start of the working week. So we have pulled together Sunday | Hazy Pale Ale All Grain Recipe Kit for you!

So, what are you waiting for? Get your Hazy Pale Ale brewing on! cheers #brewhappy #drinkhappier #enjoyresponsibly

Brewing Software Recipe Links:

Vital Stats:

Batch & Boil
  • Batch Size: 21 Litres
  • Boil Time: 90 mins


  • OG 1.048
  • FG 1.009
  • IBU 33
  • ABV 5.2%
  • Colour 9 EBC
  • Balance - 0.684 IBU/SG Bitterness Ratio


Amt    Name                                               Colour     % Grist

3.50 Kg   Joe White Traditional Ale Malt                  (6 EBC)      65%

0.65 kg  UniGrain Rolled Oats                                  (4 EBC)      10%

0.50 Kg  Crisp Wheat Malt                                       (6 EBC)       15%

0.15 kg  Crisp Cara Gold Malt                                 (14 EBC)     10%

4.80 Kg TOTAL                                                       10 EBC         100%


Amt Name   Alpha Acids  When               Time        IBU

10g    Amarillo     [8.6 %]             Boil                         60 mins    11 IBUs

10g    Trident™    [13.3 %]           Boil                         10 mins       6 IBUs

40g    Amarillo     [8.6 %]           Steep/Whirlpool      20 mins       6 IBUs

40g    Trident™     [13.3 %]         Steep/Whirlpool      20 mins     10 IBUs

25g    Amarillo      [8.6 %]           1st Dry Hop Day 5   3  days      0.0 IBUs

25g    Trident™     [13.3 %]          1st Dry Hop Day 5   3 days       0.0 IBUs

25g    Amarillo      [8.6 %]           2nd Dry Hop Day 8     3 days    0.0 IBUs

25g    Trident™     [13.3 %]           2nd Dry Hop Day 8   3 days     0.0 IBUs


Liquid | Bluestone Yeast

Dry | Lallemand Brewing


  1. 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 66 °C (150 °F).
  2. Hold the mash at 66 °C (150 °F ) until enzymatic conversion is complete.
  3. 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.
  4. Fly sparge slowly with enough 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 28.5 L (6.5 gallons).
  5. The total boil time will be 60 minutes. Add first hop addition of 10g of Amarillo at 60 minutes from end of boil.  Add second hop addition of 10g of Trident at 10 minutes from end of boil.  Do not add Deltafloc or Irish Moss.
  6. At flameout, wait until wort cools to 82°C (180 °F ) to avoid volatizing hop oils. Set time for 20 mins and add the hop steep/whirlpool addition (40g each hop).
  7. After the total hop stand, chill wort to 19°C (67 °F ), decant starter or pitch Yeast and aerate.
  8. Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
  9. Approximately 5 days after pitching the yeast, or when the gravity is at 1.020 (5° P), add the first round of Amarillo and Trident dry hops (25g each hop).
  10. Wait 3 days, then remove the first dry hop addition and add the second addition of dry hops and dry hop for another 3 days.
  11. Package at 2.4 volumes (4.8 g/L) of CO2 and drink fresh. Haze is expected. Prost!