Packed with New World hops, many of them introduced to the beer late but fear not there’s a sturdy enough malt backbone to carry this hop assault off and enough bitterness to bomb your palate too.
2.5kg Liquid Light Malt Extract
1kg Liquid Wheat Malt Extract
500g Light Dried Malt
300g Crystal Grain malt
300g Carapils Grain malt
30g Centennial Hops (11.2% AA) ‐ 60 min boil
15g Chinook Hops (13.3% AA) ‐ 20 min boil
15g Cascade Hops (7.6% AA) ‐ 10 min boil
15g Chinook Hops (13.3% AA) – 5 min boil
15g Cascade Hops (7.6% AA) – 0 min boil
15g Chinook (13.3% AA) & 15g Cascade (7.6% AA) – Dry Hop
Safale US‐05, MJ M44 or WY1056 American Ale Yeast
½tsp Wyeast Yeast Nutrient
1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep crystal and carapils malts for 20‐30 mins with 1.5 litres of hot tap water (not boiling).
3. Strain liquid into saucepan. Rinse grain with 1 Litre of hot tap water into saucepan, discard grain.
4. Add 4 litres water & 1kg liquid wheat malt to saucepan, bring to boil whilst stirring.
5. Add 30g Centennial hops.
6. After boiling for 40 minutes, add 15g Chinook.
7. After boiling for 50 minutes, add 15g Cascade and whirfloc or brewbrite.
8. After boiling for 55 minutes, add 15g Chinook. Continue to boil for the last 5 mins.
9. At the end of the 60 minutes, turn off the heat and add 15g Cascade.
10. Add rest of malts, dextrose and ½tsp nutrient, stir to dissolve.
11. Pour contents of the saucepan into fermenter, top up to 23 litres with chilled and/or tap water to reach a starting temperature of 18‐22°C. Stir vigorously to aerate.
12. Add yeast and ferment as close as possible to 20°C.
13. On Day 4 of fermentation, add Dry Hops of 15g Chinook and 15g Cascade to the fermenter. 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.