Steam beer is a highly effervescent beer made by fermenting lager yeasts at warmer ale yeast fermentation temperatures. Using Northern Brewer hops will impart a woody, earthy, and possibly minty aroma. Finish will be crisp and clean, with lingering bitterness.
Morgans Blue Mountain Lager
1kg liquid amber malt
20g Northern Brewer hops (15min)
15g Cascade Hops (Dry hop)
MJ Californian lager yeast
1. Chill 5- 10 litres of water, in advance.
2. In a saucepan, bring the liquid amber malt to a gentle simmer in 1 litre of water.
2. Add northern brewer hops and simmer for 15 mins.
3. Strain this into your fermenter and add the Blue Mountain Lager.
4. Top up to 23L with water (use some chilled water if necessary) to reach a starting temperature of 18-20°C. Stir vigorously to aerate the wort.
5. Add the MJ Californian lager yeast and ferment as close as possible to 20°C.
6. On Day 4 of fermentation, add 15g Cascade hops to the fermenter.
11. Fermentation is complete when gravity reading is consistent over two days, usually 4-7 days depending on temperature.
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.