An easy drinking pale ale, sorghum and rice malt combined with a little dark candi sugar give a nice backbone to the English and American hops.
1.5kg White Sorghum Extract
1.0kg Rice Malt Extract
250g Dark Candi Sugar
60g E.K. Goldings [5.0%] – Boil 45 min
30g Amarillo [5.2%] – Boil 10 min
250g Maltodextrine – Boil 5 min
1. The day before brewing chill 5 litres of water.
2. Bring 4 litres of water to boil, dissolve the sorghum syrup, rice malt and dark candi sugar.
3. Return to boil and add 60g of E.K Goldings hops.
4. After 35 minutes add the Amarillo hops.
5. After 5 minutes add the Maltodextrin, boil for 5 minutes then turn off heat.
6. Pour wort into sanitised fermenter, top up to 23 Litres with chilled and/or tap water to achieve a temperature of 18-20°C.
7. Stir well to aerate wort and pitch yeast. Ferment at 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.