Cascade’s version of an Australian lager – Using classic Australian hops to give this beer a distinct flavour. Its golden amber colour and malty palate are balanced with fruity, citrus and spicy hop aromas for a refreshing clean finish.
Mangrove Jack’s Craft Series Golden Lager
1kg Ultra Brew
300g Carapils malt grain
15g Pride of Ringwood or Cluster hops
MJ M84 Bohemian Lager or MJ Kit yeast
1. In advance of preparing recipe, chill 5-10 litres of water in the fridge.
2. Steep Carapils malt grain in a bowl with 1 litre of hot tap water (not boiling) for 30 minutes.
3. Strain the grain through a sieve into a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
4. Bring grain wort to the boil, turn off heat and add the hops. Steep for 5 mins.
5. Add the MJ Craft Series Golden Lager satchel and Ultra Brew and contents of the saucepan to your fermenter, and mix well.
6. Top up to 23L using chilled and cold water to reach a starting temperature of 12°C if using MJ Bohemian Lager yeast, or 20°C if using the MJ kit yeast. Stir vigorously to aerate the wort.
7. If you have a temperature controlled brewing fridge, add the MJ Bohemian Lager yeast and dry enzyme, ferment as close as possible to 12°C. If you don’t have a temperature controlled brewing fridge use the yeast in the MJ Golden Lager pouch, and ferment as close as possible to 20°C **.
8. 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.