An Australian inspired dark beer, using roasted wattle seeds to give a beautiful nutty, mild coffee flavour.
Stout or Porter Fresh Wort
300g Brown malt grain
15g Styrian Goldings Hops (20 min boil)
10g Styrian Goldings Hops (5 min boil)
10g Styrian Goldings Hops (0 min boil)
30g Roasted Ground Wattle Seed
Ringwood Ale Yeast (WY1187) or Safale SO4
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place grains in 1 litre of hot tap water and steep for 30 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water. Discard the grain.
4. Bring grain wort (liquid) to the boil and simmer 15g of Styrian Goldings in a boiling bag.
5. After a further 15 minutes, add 10g Styrian Goldings and continue to simmer.
6. After a further 5 minutes, turn off heat, add 10g Styrian Goldings and steep for 10 minutes.
7. Put 30g of wattle seed in a coffee plunger and cover with 500ml of boiling water. Steep for 10 minutes (alternatively, place in butter muslin and add to the wort from step 6).
8. Remove hop sock and pour wort and wattle seed tea into fermenter. Add the fresh wort.
9. Top up with chilled and tap water to 20L at 20-25°C and stir vigorously for 5 minutes.
10. Add yeast, seal fermenter and store in cool conditions
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.