An immensely drinkable American style pale ale, the classic combination of Amarillo and Cascade hops shine through revealing a floral and citrusy aroma.
Morgans Indian Pale Ale
300g Carapils malt grain
150g Caramalt malt grain
5g Cascade hops (5 min boil)
5g Amarillo hops (5 min boil)
5g Cascade hops (0 min boil)
5g Amarillo hops (0 min boil)
US-05 ale yeast
1. A day before preparing recipe, place 5 – 10 litres of water in a fridge and chill.
2. In a saucepan or bowl add the grain with 2 litres hot water (not boiling) and mix well. Allow to steep for 10-20 minutes.
3. Strain the grain through a sieve into to a large saucepan. Rinse grains with a further 2 lires of hot water and collect in the saucepan. Discard the grains.
4. Bring liquid to the boil and add the 5g Cascade & 5g Amarillo hops to the pot to boil for 5 minutes.
5. After 5 minutes turn the heat off and add the 5g Cascade & 5g Amarillo hops to saucepan and stir. Allow to sit for a further 5 minutes.
6. Add 1kg Ultrabrew along with the Morgans Indian Pale Ale to the fermenter. Use the liquid from the grain to rinse out the tin. Add the remainder of the hot liquid to the fermenter and stir well.
7. Top up to 23L with water (use some chilled water if necessary) to reach a starting temperature of 20-24°C. Stir vigorously to aerate the wort.
8. Add the yeast and ferment as close as possible to 20°C.
9. Fermentation is complete when gravity reading is consistent over two days, usually 4-7 days depending on temperature.
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.