Great Northern Style Recipe Pack is perfect for summer. This recipe pack features Pride of Ringwood Hops which is used commercially in Great Northern. This recipe pack contains US-05 yeast to support our brewers who are not temperature controlling, however, California Lager Yeast or Premium Lager Yeast can be used.
HOW TO BREW – Great Northern Style Recipe
MIX: Great Northern Style Recipe – Pour 2 litres of water into sanitised fermenter. Add the contents of the Morgan’s Australian Lager, Mangrove Jack’s Pure 600g Liquid Malt Extract and 500g Dextrose. Stir contents to dissolve and add cold water to bring the contents up to 23 litres. Use a hydrometer to record the Original Gravity. Pitch the US-05 Yeast when the brew is between 18-24˚C (NOTE: the yeast under the can lid is not required).
FERMENTING: Seal the fermenter with lid and airlock. Ferment at a constant temperature until the specific gravity reaches 1.010 (FG) or below. Ideal fermentation temperature is between 18˚C and 24˚C.
2 days out from bottling/kegging open the fermenter lid and add the infusion bag from the Pride of Ringwood Finishing Hops to the fermenter. Leave these in the fermenter no more than 2 days.
BOTTLING: Gently fill clean and sanitised PET bottles to about 3cm from the top. Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Then secure the caps.
MATURING: Allow Bottles to stand at a temperature between 22˚C and 30˚C for 5 days to allow the beer to carbonate. Allow another 10 days at room temperature to fully mature. The finished beer will continue to improve with further ageing.
There are a range of different recipes listed on our Recipe Page including the Great Northern Style Recipe. Morgan’s Brewing Company also lists a range of great recipes – view them here.