A dark lager from Germany. A glorious black colour with hints of chocolate and/or coffee flavours.
Stout or Porter Fresh Wort
15g Tettnanger hops (steeped)
Bohemian Lager (WY2124) or 2x Saflager W34/70 lager yeast
1. Well in advance of preparing recipe, place 5 litres of water in a fridge and chill
2. Place 15g of Tettnanger hops (ideally in a hop sock) in a bowl and cover with 250ml (approx.) of boiling water. Allow to steep for 10 minutes.
3. Remove hop sock and pour hop tea into the fermenter.
4. Pour the Stout or Porter Fresh Wort into the fermenter and top up with chilled water to 20L at 15-18°C and stir vigorously for 5 minutes.
5. Add Bohemian Lager yeast (WY2124) or 2x Saflager W34/70 lager yeast, 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.