An American styled amber, easy drinking and lightly hopped with Centennial hops giving a slight citrus and floral aroma.
Amber Ale Artisan Fresh Wort
300g Caramunich malt grain
15g Centennial Hops (20 min boil)
15g Centennial Hops (10 min boil)
15g Centennial Hops (0 min)
American II Ale (WY1272), Safale US05 or MJ M44
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place Caramunich in 1 litre of hot tap water and steep for 20 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 to the boil and simmer 15g of Centennial hops in a boiling bag.
5. After 10 minutes, add 15g of Centennial hops to the hop sock and continue to simmer.
6. After a further 10 minutes, turn off the heat, add 15g Centennial hops and steep for 10mins.
7. Remove hop sock and pour wort into the fermenter. Add the fresh wort and top up with chilled and tap water to 20L at 20-25°C and stir vigorously for 5 minutes.
8. Add American II Ale (WY1272), Safale US05 or MJ M44 yeast, 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.