Bush Telly Modern Australian Sparkling Ale

Mash at 64°C (147°F) and adjust pH to 5.2–5.5. Rest for 60 minutes. If sparging, do so at 75–78°C (167–172°F). Collect enough wort in the kettle to yield 5 gallons (19 L) in the fermenter.

Boil the wort vigorously for 60 minutes, adding the hops, sucrose (table sugar), Whirlfloc, and yeast nutrient as indicated. After the 60-minute boil, lower the temperature to 90°C (194°F), add whirlpool hops, and let steep for 10 minutes before chilling the wort.

Chill wort to 19°C (66°F) and transfer to the fermenter. Aerate thoroughly and pitch the yeast. Increase fermentation temperature by 1°C (1.8°F) each day. Add dry hops per the indicated schedule.

After 3 days with no yeast activity (no gravity change), cold crash and chill the beer to as close to 0°C (32°F) as you can. Keep chilled for a week or two prior to bottling or kegging.

Australian sparkling ales are normally naturally carbonated (at higher than normal levels) with table sugar (sucrose), so if you are kegging, feel free to keg condition the beer to 3.4 vol. (6.8 g/L) CO₂.

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