Created as a surprise Christmas gift for the staff at Capilano honey, this beer proved so popular with staff it was soon offered to the public. A crisp, dry wheat with a hint of honey aroma.
Golden Wheat Fresh Wort
700g of unpasteurized organic honey
30g Pride of Ringwood or Cluster Hops
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill.
2. Place honey container in some hot tap water to heat the honey and make it runny.
3. Steep POR/Cluster Hops in 1 lire of boiling water for 15 mins.
4. Pour the Honey into the fermenter.
5. Add the 1 litre of hop tea leaving hops aside and dissolve all honey.
6. Pour your Golden Wheat fresh wort into the fermenter.
7. Top up with chilled and tap water to 18 liters at 20-25°C and stir vigorously for 5 minutes.
8. Add yeast and hops, seal fermenter and store in cool conditions
9. Bottle when SG stabilises around 1010 to 1012. (should take around 10 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.