A hop forward, Mexicali inspired American ale, brewed with flaked corn, coriander seeds & kaffir lime, its a Tex-Mex party in a beer. The perfect thing to guzzle down whilst enjoying nachos or Burritos.
A Pale Ale Beer kit
300g Flaked Corn
30g Amarillo Hops (6.8% AA) ‐ 10 min boil
10g Coriander seeds crushed – 10 min boil
30g Citra (11.4% AA)
5g Kaffir lime leaves chopped
Dried Chilli to taste (optional)
Safale US‐05, MJ M44 or WY1056 American Ale Yeast
A day before preparing recipe place 10 litres of water in closed containers in a fridge and chill.
1. Steep flaked corn for 15mins with 1 litre of hot tap water (not boiling), then pour through a sieve
into a large saucepan. Rinse through with another litre of hot water and discard grain.
2. Bring the 2 litres of water to a boil and add 30g Amarillo Hops & coriander seeds, boil for 10 minutes.
3. Turn off heat and add 30g Citra Hops & Kaffir lime leaves. Steep for 5mins. Add dried chilli also if using.
4. Pour into a clean and sanitised fermenter and add the pale ale kit and UltraBrew. Stir vigorously until all is dissolved.
5. Add 10 litres of chilled water, and top up to 23 litres with either hot or cold water to adjust the
starting temperature as close as possible to 20°C.
6. Add yeast and ferment as close as possible to 20°C.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.