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Outback Ale No.2

Today's brewday features an updated version of Outback Ale that I brewed last year. This brew aims to highlight Nelson Sauvin hops and match them with Galaxy and back it all up with a decent malt backbone. It also served as a user-upper for all the packs of hops featured in this recipe. I've already stocked up with more Galaxy and Nelson Sauvin from the 2019 harvest so I can brew more over the coming year. Galaxy runs out fast so I snap it up as soon as I see it.


I got my starter on today for this weekend's brew which will be Outback Ale No.2, a re-brew with minor changes of one I did last year featuring Nelson Sauvin and Galaxy. Nelson's a bit of a love it or hate it hop and I love it especially when it's combined with Galaxy and has a decent malt backbone to balance it.

Decanted, swirled around to mix it up and then poured into 1.5 litres of starter DME.

This will be the 3rd use, through overbuilding, of my OYL-052 DIPA yeast. I love this Vermont strain and just can't stop using it.

Hmm this is at 18 hours and I hope it's high Krausen. I've never had a 1.5 litre starter overflow a 3 litre flask yet. This yeast gets more aggressive on each overbuild.

The krausen managed to reach the foil cap and make a bit of a mess under it around the mouth of the flask but didn't overflow. I've decanted off about 500ml into a sterilised Kilner jar for next time.

Brew day

Recipe Specifications
Recipe: 026: Outback Ale No.2
Date: 12 Oct 2019
Batch Size (fermenter): 24.00 L  
Estimated OG: 1.042 SG
Estimated Color: 11.0 EBC
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes
Finished water profile: Ca:54, Mg:11, Na:10, SO4:76, Cl:65

Amt              Name                                             Type          #          %/IBU  
29.49 L          Tesco Ashbeck                                    Water         1          -
2.00 g           Calcium Chloride (Mash)                          Water Agent   2          -
2.00 g           Epsom Salt (MgSO4) (Mash)                        Water Agent   3          -
1.70 ml          Lactic Acid (Mash)                               Water Agent   4          -
1.50 g           Gypsum (Calcium Sulfate) (Mash)                  Water Agent   5          -
3.48 kg          IREKS Pale Ale Malt (6.0 EBC)                    Grain         6          82.0 %  
0.42 kg          IREKS Munich Malt (20.0 EBC)                     Grain         7          10.0 %  
0.21 kg          IREKS Crystal Maple (3.5 EBC)                    Grain         8          5.0 %  
0.13 kg          Melanoidin (Weyermann) (70.0 EBC)                Grain         9          3.0 %  
0.40 g           Calcium Chloride (Sparge)                        Water Agent   10         -
0.40 g           Epsom Salt (MgSO4) (Sparge)                      Water Agent   11         -
0.30 g           Gypsum (Calcium Sulfate) (Sparge)                Water Agent   12         -
0.20 ml          Lactic Acid (Sparge)                             Water Agent   13         -
10.00 g          Hallertau Magnum [9.30 %] - Boil 60.0 min        Hop           14         11.0 IBUs
25.00 g          Nelson Sauvin [10.90 %] - Boil 10.0 min          Hop           15         11.7 IBUs
1.00 Items       Whirlfloc Tablet (Boil 7.0 mins)                 Fining        16         -
30.00 g          Galaxy [12.50 %] - Boil 5.0 min                  Hop           17         8.8 IBUs
10.00 g          Nelson Sauvin [10.90 %] - Boil 2.0 min           Hop           18         1.1 IBUs
18.00 g          Galaxy [12.50 %] - Boil 0.0 min                  Hop           19         0.0 IBUs
1.0 pkg          DIPA Ale (Omega #OYL-052)                        Yeast         19         -      

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.24 kg
Name              Description                             Step Temperat Step Time    
Mash In           Add 24.49 L of water at 69.1 C          66.0 C        60 min

Brew day went according to plan except I came in a bit high on the pre-boil gravity due to an 87% mash efficiency so I liquored back the boil volume with an extra litre of Ashbeck which did the trick since I ended up with an OG of spot on 1.042. I pitched the OYL-052 starter at 21C and it's now in the brew fridge with a set temperature of 19C. If I get the usual 82% attenuation from this yeast then I'll end up with a 4.6% beer in a couple of weeks.


Today was kegging day for the Outback Ale No.2 after 2 weeks in the fermenter. The OYL-052 did its usual reliable job for an FG of 1.006 giving an ABV of 4.7%.

I fined the keg with Kwik-Clear, purged with CO2 and have left it at about 12psi to condition for a couple of weeks in the keezer at 12C. The sample tasted great, all those fantastic Galaxy and Nelson Sauvin flavours are easy to detect. Now I just have one more brew to do before I'm set for Christmas.

Tasting notes

Enjoying a couple of pints of my Outback Ale No.2 after dinner tonight. Really enjoying this one and looking forward to brewing a lot more with Galaxy and Nelson Sauvin next year now I'm fully stocked up with those hops.

This tastes great. The munich/crystal/melanoidin is a great balance to the hops. This is really good. Very very well balanced. I think the strong winey notes from the Nelson need balancing with the adjunct malts.