Bake Him Away, Toys

by Connor Creighton August 01, 2017 5 min read

Bake Him Away, Toys

Beer of the Month Program

August – Bake Him Away, Toys

One of the best parts about making beer (aside from drinking it) is the social aspect. Brewers love to swap recipes, discuss what well or horribly wrong in their brews. We thought it would be a fun idea to start a beer conversation here. We’re going to make a beer every month here and encourage other brewers to make it as well. In the end, we’re hoping we can share our opinions and experiences with the recipe and crowd-source some improvements. The recipes will be easy to make and we will gladly assist new home brewers in the production of these beers. They will all be 5.5 gallons in size. We find that after fermenting and racking a 5.5 gallon batch turns into a standard 5 gallon batch pretty quickly.

At the start of every month we will post the recipe in store, as well as on our websiteFacebookInstagram, and Twitter. We will also have a set price for the recipe that will include a discount of up to 25%!

Bake Him Away, Toys

Session IPA – 5.5 Gal – OG 1.048 – FG 1.012 – ABV 4.7-5% – IBU 33 – SRM 4

We struggled for months to think of a name for this delicious brew. In the end, we could not decide anything so Connor said ‘eff it’ and chose his favourite line from the Simpsons. If you’re not familiar with the line, check out “Cape Feare -S05E02” it’s an all-time great episode.

Now – for the beer, what we have here is a hop forward pale ale without too much bitterness. It is clean, low in alcohol but full of crisp citrus flavours. It has quickly become a favourite of ours at KJ, and a crowd pleaser with our friends and family. 

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Ingredients (All available at our shop)Bake Him Away, Toys. A session IPA made by KJ Urban Winery

  • Canadian 2 Row x 9lbs
  • Crystal Light x 0.5lb
  • Carafoam x 0.5lb
  • El Dorado (12.8% Alpha Acid) – 0.5oz @ 60 minutes
  • El Dorado (12.8% Alpha Acid) – 0.75oz @ 5 minutes
  • Simcoe (13% Alpha Acid) – 1 @ o minutes
  • Citra (14% Alpha Acid) – 1oz @ 5 days Dry Hop
  • El Dorado (12.8% Alpha Acid) – 1.25 oz @ 3 days Dry Hop
  • US-05, or you could use Cali Ale from Escarpment Labs.
  • Irish Moss (1 tsp for last 15 minutes of boil)
  • Dry Malt Extract (150-170g for priming at bottling)


We’re going to be producing this beer with the Brew-in-a-Bag (BIAB) method. We believe it is an easy, and cost effective way to make great all grain beer. These instructions are also catered to novice brewers. Please feel free to contact us if you have any questions.

Mashing -> converting the grain into a fermentable liquid.

  • Bring 6 gallons of water in your brew pot to 155°F. This is our strike temperature.
  • Wrap the muslin/nylon bag around the brew pot and slowly pour all the milled grains into the bag. Stir them in while adding to prevent clumps. The addition of grain should drop the temperature down to 150-155°F.
  • We want to mash the grain at 154°F for 60 minutes. It is very important to hold the temperature at 154°F. If the temperature rises above 155°F it could make it significantly harder to ferment later.
    1. Most brew pots will be able to maintain 154°F without adding heat, if it drops add more heat to bring it up.
  • After 60 minutes, bring the temperature of the mashing grain up to 170°F and hold for 10 minutes. This is our mash out.
  • Time to remove the grain. Lift the bag full of grain out of the brew pot. Let the liquid in the bag dribble into your wort. Once that is done, put the bag inside of a brewing pail. There might still be some sugar on the grain that we’ll want to extract.
    1. Your brew pot will likely have about 5-6 gallons of water left in it, be sure that it is at 6 gallons for the next stage.
    2. *tip* we like to try eating a bit of the grain at this stage. If it tastes sweet then there is still sugar that needs to come off, if it tastes neutral then the majority of the fermentable sugar has been extracted.

Boiling -> Hop addition time

  • Bring 6 gallons of your wort to a rolling boil. Time to add hops. The total boil for this will be 60 minutes.
  • Add the 0.5oz of El Dorado and start a timer for 60 minutes. All the while keeping the wort at a rolling boil.
    1. Keep an eye on the brew at all times, a boil over could be disastrous!
  • With 15 minutes left, add 1 tsp of Irish Moss, and if you’re using an immersion wort chiller, add that too!
  • With 5 minutes left, add 0.75oz of El Dorado.
  • When your timer goes off, add 1.0oz of Simcoe, then take the pot off of heat, and try to get the temperature down to 72°F as quick as possible.
    1. We love using a wort chiller for this, it can get the beer down to temperature in 20-30 minutes. Otherwise, you can immerse the brew pot in an ice bath, or wait it out. The longer it takes, the greater the risk of infection

Fermentation -> Turning the wort into beer

  • After the boil is done it is time to be extra careful in regards to sanitation. We recommend using a no-rinse sanitizer called Starsan. Mix ¼ tsp of it with water in a 500ml spray bottle. Before we touch any part of the beer we spray it with Starsan.
  • Transfer the cooled wort into your fermenting pail or carboy. Run it though a strainer to catch any hop or grain residue.
    1. It is also an important time to take a hydrometer reading. It should be around 1.048 give or take a few points.
  • Your choice of fermentation vessel is important. During primary fermentation, it will bubble up quite a bit, you want to be sure there is airspace for it to work away. Otherwise the pressure of it will push out the airlock. A 6 gallon carboy or pail would be large enough to ferment a 5 gallon batch.
  • Once the beer is in the fermenter. Open the US-05 yeast and pour it in. Put the bung and airlock in the hole (make sure there is water filled up to the line in the airlock). If using a pail, make sure the lid is sealed tight.
  • Place your fermenter somewhere that is around 18-20°C and let it ferment. Do not disturb it or open it up.
  • After 10 days have passed, take a hydrometer reading. It should be somewhere between 1.008-1.015
  • Rack the beer into a 5 or 6 gallon carboy (this is called secondary). Place the beer somewhere cool if possible. We like to chill it around 1°C. A cooler temperature will help clarify the beer
  • Dry Hopping: When you are five days away from wanting to boil, it is time to dry hop the beer. Add 1oz of Citra to the carboy, 2 days later add 1.25oz of El Dorado. You can toss them in directly, or put them in a muslin bag. Don’t let the beer sit on dry hops for very long or you will lose a lot of the aroma and increase bitterness!

Bottling -> We’re getting close to Beer Time now.

  • It’s now been two weeks since we first starting brewing. Rack the now fermented and clarified beer into your bucket.
  • At the same time, mix the 150g of dry malt extract (you can use dextrose too) with 300ml of boiling water and add to the beer. Stir it in VERY gently.
  • Rack the beer into your bottles or growlers. Then, let them sit for 2 weeks at room temperature. Chill and enjoy!

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