An easy-drinking summery ale. Mildly hopped with amarillo to compliment a pleasant sweetness.
20 Litre Batch
Mash Tun – All Grain
Est. ABV: 4.4%
Est. IBUs: 20
Est. SG: 1.043
Est. FG: 1.010
MALTS FOR THE MASH:
2.5 kg Ale Malt
1 kg Wheat
Combine 12 litres of 72°C water (strike temp) and the malts in the Mash-Tun. Rest at 66°C for 60mins. Add 8 litres of boiling water to raise to 75°C and rest for 20 minutes. Recirculate and run-off. Sparge with an additional 8 litres of 75°C water to make a pre-boil volume of approximately 26 litres.
HOPS FOR THE BOIL (60 minute total):
10g Amarillo (8.6% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
20g Amarillo (8.6% AA) (0min boil)
Cool wort and aerate well. Start fermentation as close as possible to 18°C, preferably with Wyeast – 1056 American Ale, Safale – US-05, or Mangrove Jack’s M36 Liberty Bell yeast. On the 5th day of fermentation, dry hop with 15g Amarillo for 5 days.
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.