Wake up to that big coffee aroma. Smooth and creamy mouthfeel. Rich and fulsome, creamy mocha, deeply satisfying.
Black Cat Fresh Wort
200g Chocolate malt grain
100g Roasted Wheat malt
15g Styrian Goldings Hops (steeped)
1 Cup of good ground coffee beans.
Ringwood Ale Yeast (WY1187), MJ M36 or Safale S-O4
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 and discard the grain.
4. Bring grain wort (liquid) to the boil, turn off the heat and add 15g of Styrian Goldings in a boiling bag and allow to steep for 10 minutes.
5. Add ground coffee beans to a coffee plunger and cover with 500ml of 80°C water. Allow to steep for 10-15 minutes.
6. Remove hop sock and pour both grain/hop wort and coffee liquid into the fermenter. Add the fresh wort and top up with water (use some cold water if necessary from the fridge) to 20L at 20-25°C and stir vigorously for 5 minutes.
7. Add Ringwood Ale Yeast (WY1187), MJ M36 or Safale SO4 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.