One a Penny, Two a Penny, Hop Cross Buns…time for you to meet Penny! Penny grew up baking hot cross buns with her Granny and loved nothing better than indulging in a warm tray of hot cross buns with a generous slathering of butter on top! Penny also lent a hand in her Grandpa’s homebrewing adventures, enjoying the aroma of his dark, malty winter ales like his traditional Autumn Brown Ale. At school, Penny stood out with her nose piercing, Doc Martens, and love for tartan skirts. When Penny turned 18, she not only jammed to live music, but she also loved crafting batches of beer like her Grandpa and whipping up all types of sweet treats like her Grandma. Penny adored baking hot cross buns during Easter just as much as she cherished brewing brown ales, so she decided to combine the best of both worlds. Introducing Penny – our Hop Crossed Brown Ale, a beer that’s spiced with cinnamon, orange peel and all spice and a healthy dose of Premium XX Dark Candi Syrup.  Penny is so delicious you will wish it was Easter all year round.  But, don’t take our word for it! Brew yourself a fresh batch of Penny | Hop Cross Bun | Brown Ale and pair with some freshly baked Hot Cross Buns this Hoppy Easter!

Penny | Hop Cross Bun | Brown Ale | Brewfather App Recipe Guidance

Recipe written by Jarryd from BeerCo.au

Vital Stats:

Batch & Boil

• Batch Size: 23.0 L US  6 Gallon
• Boil Time: 60 min

Properties

• OG 1.061
• FG 1.015
• IBU 24
• ABV 6.0%
• Colour 56 EBC
• Balance  0.40 BU/GU

Malt

Hops

Yeast

Liquid | Bluestone Yeast

• BSY-A029 London – 1 x Liquid Pitch

Dry | Lallemand

• Lallemand Nottingham Ale Yeast (Dry) 2 x 11.5 g Sachets

Adjuncts

• 1 x 1lb 454g D-240 Premium XX Dark Candi Syrup
• 2x Cinnamon Sticks,
• 30g Bitter Orange Peel
• 3g All Spice

Method:

1. Add the Milled grains with water for a ratio of 1:3, 3 Litres of water to 1 Kg of  22 Litres and a single infusion temperature of 66 °C
2. Sparge: Fly Sparge slowly with 10 Litres of 77 °C water, collecting wort until the pre-boil kettle volume is around 25.0 L
3. Boil vigorously for 60 minutes:
   • 1^st Hop Addition – 30g of EKG at 60 min
   • 2^nd Hop Addition – 25g of EKG at 15 min.
4. 5min form End of Boil add 1x Pouch of Candi Syrup D-240 for extra dark raisin flavour. ALTERNATIVELY: Add at end of fermentation just before bottling or directly into the keg.
5. 5min from End of Boil Add 2x Cinnamon Sticks, 30g Bitter Orange Peel and 3g All Spice to the fermenter (add whole or crush in a mortar and pestle)
6. OPTIONAL EXTRA: 5min from End of Boil add 1 cup of pureed sultanas for extra flavour
7. Chill wort to around 18-20 °C and then transfer to the primary fermenter oxygenating the wort
8. Pitch the yeast either: 1x London Liquid Bluestone Yeast or 2x Lallemand Brewing Nottingham Ale Yeast at 18° C
9. Raise the temperature slowly up to 22 °C and leave to ferment for 5-7 days
10. Rack off yeast and allow secondary conditioning
11. After fermentation has ceased and the gravity reading has read the same for two consecutive days cold crash down to 2°C
12. Bottle or keg at 9–10 days from the start of fermentation (or longer if needed for clarity and complete fermentation). Shoot for around 2.2–2.5 volumes of CO₂

BeerCo Recipe Kit Contents:

• Malt – 6.2Kg
• Hops – 50g EK Goldings
• Yeast – 1 x Liquid Pitch or 2 x Dry Yeast Sachets
• Adjunct – Candi Syrup D-240
• Adjunct – Spice Mix – Cinnamon, Orange Peel, Allspice