Original Gravity: 1045
Target Final Gravity: 1012
Heat 15 litres of water to around 165°F (74°C). Add the crushed grains to the water and stir well to ensure there are no dry clumps. The temperature should stabilise at around 150-152°F (65-67°C). Maintain this temperature for 60 minutes. This process is called mashing and converts the starches in the grains into fermentable sugars. Note, even a 2-degree variation on temperature can result in a sweeter or drier beer so be accurate with temperature maintenance!
After the mashing process, heat another 15 litres of water to around 170°F (77°C). Slowly pour this hot water over the mashed grains to rinse out the sugars. Collect the liquid (wort) in your brew kettle. Take time over this process. Imagine the malt grains as upturned umbrellas. You are aiming to gently rinse out the sugars (sweet wort) and hold back any unconverted starch.
Bring the wort to the boil. Once boiling, add the bittering hops (20g of Amarillo, 25g Cascade) and boil for 60 minutes. Maintain a rolling boil and prevent boil-overs.
After 45 minutes of boiling, add the second batch of flavour hops (25g of Cascade) and half a Britewort tablet. At the end of the boil (60 minutes), add the third batch of aroma hops (60g of Cascade) and turn off the heat. Let the wort sit for a few minutes before cooling. This process is known as Flameout.
Cool the wort as rapidly as possible to around 70-75°F (21-24°C). You can use an immersion chiller or an ice bath to speed up the process.
Transfer the cooled wort to a sanitised fermenter (a plastic bucket fitted with an airlock). Pitch the yeast and Pure Brew into the fermenter. Stir vigorously with a beer paddle for 2 minutes to oxygenate the wort, then seal it with a lid and airlock. Place the fermenter in a cool, dark place with a stable temperature of 65-70°F (18-21°C).
Allow the beer to ferment for about 10-14 days. During this time, the yeast will convert the sugars into alcohol. Once the airlock stops bubbling and a hydrometer reading of around 1.010 is achieved the fermentation will have finished. At this point add Starbrite finings to ensure your final beer is clear.
After primary fermentation is complete transfer the beer to sanitised bottles using a syphon tube or bottling stick. Add one Brew Fizz Carbonation Drop to each bottle, then cap the bottles.
Store the bottles in a warm place (around 70°F/21°C) for 7 days to carbonate. Then, move the bottles to a cooler place for another week or two to condition.
Your homebrewed Hop Head Ale is now ready! Chill the bottles, pour into a glass, and savour the fruits of your labour.