Morgans Recipe Pack - 150 Lashes Style

HOW TO BREW
1: MIXING: Pour 2 Litres of Hot water into sanitised fermenter add the contents of the Morgan’s Pacific Pale Ale and the
Morgan’s Master Malt Wheat (once softened in warm water). Stir contents to dissolve. Add cold water to bring the
contents up to 23 litres.
• Pitch the Morgan’s American Ale yeast when the brew is at 20c, ensuring that the yeast covers the surface. (note
that the yeast under the can lid is not required) Stir the brew for 30 seconds.
2: FERMENTING: Seal the Fermenter with lid and airlock, take a sample and use a hydrometer to test your brew the
gravity should be approx 1044 (OG). Ferment at a constant temperature until the specific gravity reaches 1012 (FG) or
below.
• Ideal fermentation temperature is between 15C and 24C (Fermentation may take 5 days or more)
On the 4th day of fermentation open the fermenter lid and add the infusion bags from the Morgan’s Finishing Hops
Cascade and Amarillo to the fermenter, leave these in the fermenter until fermentation is complete.
3: 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.
4: MATURING: Allow Bottles to stand at a temperature between 22c and 30c 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.