A crisp, dry wheat lager with a big hit of honey. The winning combination of honey and citra hops come together to create a thoroughly refreshing beer, best consumed ice cold and in multiples!
1 Wheat tin/can
1kg Liquid Wheat Malt
500g Honey or 1 x MJ Manuka honey booster
30g Citra (5 min)
30g Citra (dry hop)
2 x MJ M84 Bohemian Lager or 1 x MJ M54 Californian lager yeast
1. Well before preparing recipe, place 5-10 litres of water in closed containers in a fridge and chill
2. Steep 30g Citra Hops in cup of boiling water for 5 mins.
3. Dissolve Wheat satchel, Liquid Wheat Malt, liquid from hops and honey (or the flavour booster) in the fermenter with 1 litres hot water.
4. Top up to 23L with chilled and tap water to reach a starting temperature of 15-18°C if using MJ M84 Bohemian Lager yeast, or 20°C MJ M54 Californian lager yeast. Stir vigorously to aerate wort.
5. If you have a temperature controlled brewing fridge, add both the MJ Bohemian Lager yeast and ferment as close as possible to 12°C. If you don’t have a temperature controlled brewing fridge, use MJ M54 Californian lager yeast and ferment as close as possible to 20°C.
6. On day 4 of fermentation, open fermenter and place 30g of Citra hops (preferably in a hop sock) into fermenter, reseal.
7. Bottle or keg beer 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.