All-Grain Recipe: Yarraville Pale Ale

Yarraville Pale Ale

A hoppy ale with loads of the best of the Pacific Rim hops Galaxy, Citra and Kohatu. An easy-drinking session pale ale with a malty backbone using Australian Pilsner and German Crystal malt.

Expected OG: 1.054
Expected Bitterness: 18 IBU
Expected Colour: 8 EBC
Assumed System Efficiency (post-boil): 70%

If you add 3 litres water to the fermenter or use a bigger cube, you should see OG 1.047 and 16IBU.


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

Mash Schedule

Heat 33 litres water to 68 degrees Celsius.
Dissolve 2.1g 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%) - 10g @ End of Boil (7.5IBU, based on 0.5g/L)
Galaxy (13.6%) - 10g @ End of Boil (7.5IBU, based on 0.5g/L)
Kohatu (4.7%) - 10g @ End of Boil (2.6IBU, based on 0.5g/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 1.011