An simple recipe for a malty, copper-coloured Lager full of caramel flavour but crisp on the finish.
1 Amber Ale Artisan Fresh Wort
15g Hallertau Hops (10 min boil)
Bavarian Lager (WY2206), Saflager W34/70 or MJ M84
Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Take 2L of the fresh wort, bring to the boil in a saucepan and simmer 15g of Hallertau hops in a hop sock for 10 minutes.
3. Turn off the heat, remove the hop sock and pour the contents of the saucepan into the fermenter.
4. Add the remaining fresh wort and top up with cold water from the fridge to 20L at 15-18°C and stir vigorously for 5 minutes.
5. Add Bohemian Lager (WY2206), Saflager W34/70 or MJ M84 yeast.
6. Seal fermenter and store in cool conditions, ideally 12°C
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.