Australian Resilience

http://resilience.beer/

RESILIENCE PALE ALE
The intention of this recipe is to brew a clean, quaffable beer that is pleasantly hoppy
and interesting without being intimidating.
We want this beer to have broad appeal for generous, kind hearted Aussie (and
international) beer lovers right across the spectrum and inclusive of those folks who are low
or non craft drinkers wishing to support this fantastic cause with a delicious beer or two.

Suggest procedure:
• Broadly - Mash at 65-69c for Sacc rest - Liquor to grain ratio 2.4/3.0 : 1 Mash pH
5.2-5.4 *(mash system and capability dependent)
• The aim is to create mash profile that will target approx 78-80% apparent attenuation
and desired ABV. The idea is that individual brewers will adopt the mash profile that
will works best on their own system to deliver the targets above regardless of their
own mash systems and capability.
o For example - step mashers v single infusion, stirred mash/mash mixers v
mash lauter systems, base malt fermentability and attenuation limits, liquor to
grain ratios etc, local water profile. You will know best how to create the mash
profile on your own kit to give the desired results.

• Suggested Calcium additions 2:1 ratio Calcium Chloride to Calcium Sulphate
o i.e. 150g CaCl 50g Caso4 (adjust to suit usual mash profile & pH targets
etc.)

Suggested Kettle Additions:
• Calcium Chloride and Calcium Sulphate at start of boil as is (or if) appropriate for
local water profile to have 5.1-5.2 post boil pH.
• Antifoam (if part of normal regime) at your brewery’s usage rates at start of boil
• Kettle finings (whirlfloc, etc) at your brewery’s usage rates 5 minutes before end of
boil

Ferment at 19c for 5-7 days (approx 3-4 plato), then raise to 21c for Diacetyl rest. Yeast off
tank bottom at approx day 8-10 then dry hop the blend above. Hold warm at D/Rest temp for
3-4 days prior to chill back.