Here in the Southern Hemisphere, during the summer we play cricket's equivalent of "stickball" called "Backyard Cricket" - an improvised, shortened and miniaturised version of the game. In celebration of this classic summer game, we created our Backyard Cricket IPL Recipe.
This beer was inspired by some of the top cricketing nations of the world, taking hops from New Zealand (Motueka), Australia (Galaxy) and England (Endeavour). The style references India - the IPL is the abbreviation for the Indian Premier League - the most attended cricket league in the world!
With that in mind, an Indian Pale Lager seemed appropriate. Sorry South Africa - unfortunately we didn’t have access to any of your ingredients this time around, but Southern Passion or Southern Star hops would make a welcome addition to this recipe.
Head to your local Mangrove Jack's stockist to pick up your ingredients and get brewing today.
Please note, the availability of these products may vary between regions.
Makes: 23 l
Preparation Time: 1 Hour
Approximate ABV: 5.6 %
YOU WILL NEED:
This recipe uses Galaxy, Endeavour and Motueka hops. If you're unable to source these varieties, check out our Hop Substitution Guide.
1. On the brew day, clean and sanitise your fermenter, airlock, lid and mixing paddle with Mangrove Jack’s Total San Sanitiser.
2. Add 3 L of boiling water to your fermenter, then add 50 g each of Galaxy, Endeavour and Motueka hops (in a hop sock), steep for 10 minutes and remove the hop sock.
3. Pour the liquid malt extract from the Mangrove Jack’s American IPA Pouch into the fermenter, squeeze out the remains and stir. (Save hops and yeast included in pouch for another brew.)
4. Top up to 23 L with cold water.
6. Check the liquid temperature is below 20°C (68°F), pitch the two sachets of yeast and ferment for 10 days at 18 - 20°C (64 - 68°F). Please note your OG should be roughly 1.057
5. After 10 days, increase the temperature to 22°C (72°F) and ferment for 1 day.
6. Add the remainder of Galaxy, Endeavour and Galaxy hops (50 g each) and continue to for ferment at 22°C for a further 2 days.
7. Transfer your brew to a keg for cold conditioning at 4°C (39°F) for 14 days. If you do not keg, you can either transfer into a clean and sanitised fermenter or you can keep in the existing fermenter, but rack off the yeast, hops and sediment and cold condition for 14 days at 4°C (39°F) prior to bottling.
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