Malt flavors come first with a delicate and complex toastiness. Hops give balance to the malt with just enough bitterness and slightly spicy. Clean lager character; no phenols or esters. Finish will be somewhat dry and crisp with both the malt and hop bitterness remaining noticeable into the aftertaste.
23 Litre Batch
Est Alc: 4.8%
Est IBU’s: 22
Est SG: 1.045
Est FG: 1.010
FOR THE MASH:
1.75 kg German Pilsner grain
1 kg Vienna grain
1.5 kg Dark Munich grain
150g CaraMunich Malt grain
To Infuse grain use 12 litres of 70°C water (strike temp).
Combine 20 litres of 70°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 65°C for 60mins. Sparge with 10 litres of 75°C water in a bucket for 10 minutes and return sparged wort to the urn making a final boil volume of 26 litres.
FOR THE BOIL:
30g Styrian hop pellets (5%AA) – For Bittering (Boil for 60min)
1 tsp Irish moss or Whirl Floc – (boil for 15min)
15g Saaz hop pellets (2.9 % AA) – For Aroma (Boil for 2min)
Cool the wort and ferment as close as possible to 12°C Preferably with White Labs WLP833 – German Bock Lager Yeast
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.