Ingredients:
- 1.7kg Morgans Queenslander Gold,
- Gold Blend (Brewing Blend),
- 12gr Cluster Hop,
- 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees)
(If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead)
Method:
Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Queenslander Gold Tin and the Gold Blend, mix well. Add 12gr Cluster Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.