So you think there is nothing new under the sun?
Well what about a Black IPA?
A hop forward dark beer, this contentious style is a thoroughly American invention. With this style of beer it’s all about roasty flavours from the malt and fresh fruity flavours from the hops.
Definitely a recipe to try for those looking for something a little new and different.
Wals Old ale
1 kg Liquid Amber Malt
500g Light Dried Malt
300g Caramunich malt grain
15g Chinook & 15g Nelson Hops (15min)
15g Chinook Hops (5 min)
15g Nelson Hops (0 min)
15g Chinook & 15g Nelson Hops (Dry Hop)
1 MJ M44 West Coast or Safale US05 yeast
1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. Steep the Caramunich grain for 30min in 1 litre of hot tap water (not boiling).
3. Strain the grain through a sieve into a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
4. Bring wort to the boil, add 15g Chinook and 15g Nelson Hops, and simmer for 10 mins.
5. Add 15g Chinook Hops and continue to simmer for another 5 minutes.
6. Turn off the heat, add 15g Nelson Hops, and steep for 10 mins.
7. Add the Wals Old ale, Liquid Amber Malt, Light Dried Malt and contents of the saucepan to your fermenter and mix well.
8. Top up to 23L with chilled and tap water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
9. Add MJ M44 or Safale US05 yeast and ferment as close as possible to 20°C.
10. On Day 6 of fermentation, add 15g of Chinook and 15g Nelson Hops. Ferment for a further 3 – 4 days until fermentation is complete. Bottle or keg 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.