This is an uncomplicated beer to please the masses and perhaps even the missus. Enjoy a couple at the footy, a few more at the barbie or 52 on the flight over to England, wherever you choose, just enjoy it ice cold.
20 Litre Batch
Est Alc 4.85%
Est IBU’s 24.8
Est SG: 1.049
Est FG: 1.013
MALTS FOR THE MASH:
3kg Pale/Pilsner Malt
1.5kg Ale Malt
Combine 20 litres of 70°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 66°C for 60mins. Sparge with 10 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn making a final boil volume of 26 litres.
HOPS FOR THE BOIL:
15g POR or Super Alpha 9.0AA% (60mins)
15g Cluster 7.0AA% (15mins)
Cool the wort and ferment as close as possible to 14°C Preferably with Wyeast 2308 – Munich Lager Yeast and Yeast Nutrient.
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.