Wade Curtis, Master Brewer for 4 Hearts Brewing, based in Ipswich, provided his recipe for a full-flavoured light beer. The beer has been well-received, and if you have to drink a light beer, you should make it this one.
(ABV): 2.67 %
50% Pale Ale Malt
25% Wheat Malt Weyermann
Single step Infusion at 67°C for 60 Minutes.
1.3 g/L Pride of Ringwood (9.8% Alpha) @ 60 Minutes (Boil)
1.7 g/L Cluster (7.6% Alpha) @ 20 Minutes (Boil)
1.3 g/L Cluster (7.6% Alpha) @ 5 Minutes (Boil)
0.9 g/L Cluster (7.6% Alpha) @ 7 Days (Dry Hop)
Ferment at 18°C with Saf SO-4.
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.