All-Grain Recipe: New World Ale

New World Ale

A hoppy ale with loads of the best of the Pacific Rim hops. We vary the hops we use from year to year depending on “What’s Good” and encourage you to experiment with your own selections. The result is an easy-drinking session ale with a malty backbone born of quality Australian Pale and German Caramel Hell malts.

Expected OG: 1.054
Expected Bitterness: 30 IBU
Expected Colour: 11 EBC
Assumed System Efficiency (measured post-boil): 70%

If you add 3 litres water to the fermenter or use a bigger cube, you should see OG 1.047 and 27IBU.


Australian Pilsner Malt – 4.7kg (95.3%)
Caramel Hell – 0.23kg (4.7%)

Mash Schedule

Heat 33 litres water to 68 degrees Celsius.
Dissolve 2.2g Calcium Sulphate and 1.1g Calcium Chloride.
Mash at 66 degrees Celsius for 60 minutes followed by a stirred ramp to 77 degrees Celsius.


60 minutes


Citra (13.5%) - 14.75g @ End of Boil (11.0IBU, based on 0.74g/L)
Galaxy (13.6%) - 14.75g @ End of Boil (11.1IBU, based on 0.74g/L)
Falconers Flight (11.4%) - 14.75g @ End of Boil (9.3IBU, based on 0.74g/L)


Kettle Finings: One half tablet Whirlfloc or 2.5g BrewBrite, 10 mins from end of boil.
Yeast Nutrient: 1tsp, 10 mins from end of boil


Pitch a good, healthy quantity of American Ale Yeast, eg: Wyeast 1056 (or 1272!), Fermentis US-05 or Danstar BRY-97. Ferment at 18-20 degrees Celsius and expect an FG of approximately 1.012