An authentic American style brown ale, this recipe uses the mini-mash technique to draw out maximum flavour and colour from the grains used.
3kg Liquid Dark Malt Extract
500g Brown Malt
500g Victory Malt
30g Cascade Hops (7.6% AA) – 45 min boil
30g EK Goldings (4.8% AA) – 30 min boil
30g Willamette Hops (4.7% AA) – 15 min boil
1 Whirlfloc Tablet
1272 Wyeast American Ale II or Saf Ale US-05 Yeast
1. A day before preparing recipe place 10 litres of water in closed containers in a fridge and chill.
2. In a large pot (8L or more) heat 3L of water to 75°C, remove from heat.
3. Add grain to pot (temperature should be kept about 68°C). Mash (soak) for 30 minutes.
5. Pour an additional 3L of (sparge) water at 80°C on grain and stir well. Sit for 10 minutes.
6. Strain out the grain and pour into a pot, add 1kg of liquid malt, stir and bring to boil.
7. Add 30g Cascade hops and boil for 45 minutes.
8. With 30 minutes left to boil, add 30g EK Goldings hops.
9. With 15 minutes left to boil, add 30g Willamette hops.
10. With 10 minutes left to boil, add whirlfloc tablet.
11. After boiling for 45 mins, remove from heat and pour into fermenter.
12. Add remaining 2kg of liquid malt extract and stir well to dissolve.
13. Top up to 22 litres with cold and tap water at 18°C. Pitch yeast and ferment at 18°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.