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.
2kg Liquid Wheat Malt
1kg Liquid Light Malt
15g Pride of Ringwood hops or Cluster hops (60min)
15g Pride of Ringwood hops or Cluster hops (5min)
US-05 Safale Yeast
1. Well before preparing recipe, place 5-10 litres of water in closed containers in a fridge and chill.
2. Bring 2 litres of water to the boil whilst stirring in the liquid wheat malt.
3. Once liquid has come to the boil add the 15g of the hops.
4. After 55 minutes add the rest of the hops and boil for a further 5 minutes.
5. Remove the hops and pour the liquid into the fermenter, pour and dissolve the rest of the liquid malt and the 500g of honey in the fermenter.
6. Top up to 23L with chilled and tap water to reach a starting temperature of 18-20°C. Stir vigorously to aerate wort.
7. Ferment as close as possible to 18-20°C.
8. 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.