You won’t like this recipe because you won’t like the beer that this recipe will produce, it is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. And now that you know this, why don’t you go right ahead and make this beer, just to prove me wrong you arrogant bastard.
23 litre Batch
Est Alc 5.99%
Est IBU’s 65
Est SG: 1.061
Est FG: 1.015
For the Mash:
6.0kg Pale (Pilsner) grain
560g Crystal grain
To infuse grain use 16 litres of 74C water (Strike Temperature). Mash Schedule: 60min at 66-68C. Then recirculate and run off.
For the Boil:
30 Chinook Hop pellets (13% AA) (Boil for 60min)
30g Chinook hop pellets (13%AA) (Boil for 30min)
Brewbrite/ Irish Moss/ Whirlfloc (Boil for 15min)
30g Chinook hop pellets (13% AA) (boil for 0 min)
Cool the wort and ferment at 18-22c, preferably with Wyeast 1272- American Ale yeast.
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.