Barefoot Radler is a full strength beer infused with lemons and lime. Radler is the German term for a beer with fruit soda or lemonade. Europeans view this crisp, sweet-tart beverage as essentially a thirst-quenching sports drink!
Wals Dry Lager
15g Super Alpha (Dr Rudi) Hops (0 min)
3 Kaffir lime leaves or Rind of 1 lime.
Rind of 1 lemon.
Dry Enzyme Sachet
MJ M84 Bohemian Lager or MJ M54 Californian lager yeast
1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. Bring 1 litre of water to the boil in a saucepan, turn off the heat and add the Super Alpha hops, lemon, lime and steep for 10 mins.
3. Add the Wals Dry Lager, 1kg of BrewBooster and strain the contents of the saucepan into your fermenter and mix well.
4. Top up to 23L with chilled and/or tap water to reach a starting temperature of 12-15°C if using MJ M84 Bohemian Lager yeast, or 20°C if using MJ M54 Californian lager yeast. Add the Dry Enzyme sachet and stir vigorously to aerate the wort.
5. If you have a temperature controlled brewing fridge, add the MJ Bohemian Lager yeast and ferment as close as possible to 12°C. If you don’t have a temperature controlled brewing fridge, use MJ M54 Californian lager yeast and ferment as close as possible to 20°C.
6. Bottle or keg beer when gravity is consistent over two 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.