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.
1kg Liquid Wheat Malt
15g Pride of Ringwood hops or Cluster hops
US-05 Safale Yeast
1. Well before preparing recipe, place 5-10 litres of water in closed containers in a fridge and chill
2. Steep POR Hops in cup of boiling water for 15 mins.
3. Dissolve Wheat tin, Liquid Wheat Malt and honey in the fermenter with 2 litres hot water.
4. Add liquid from Hop bag and put bag aside.
4. Add chilled & tap water to make up 23 litres at 20° Celsius and stir vigorously.
5. Add US-05 Yeast, and stir in gently.
6. Tip in POR Hops then seal fermenter and store in cool conditions, preferably 18°C
7. Bottle when SG stabilises around 1010 to 1012. (should take around 10 days).
8. Allow to bottle condition and mature at least one month (preferably longer).
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.