Malt includes Crystal malt for sweetness and just dark malt to push the color to black. The bitterness is apparent, but balanced by sweetness and alcohol warmth. Hop flavors/aromas range from citrus, floral to pine due to the Chinook and Centennial hops.
20 Litre Batch
Grainfather – All Grain
Est. ABV: 8.6%
Est. IBU’s: 88
Est. SG: 1.084
Est. FG: 1.018
MALTS FOR THE MASH:
5.1 kg Maris Otter
1.5 kg Ale
400g Light Crystal
200g Carafa III
150g Roasted Barley
Add 22 litres of water to your Grainfather and insert inner basket, heat to 71°C. Add grain and stir well. Set temperature to 66°C, attach recirculation arm and recirculate for 60mins. Raise to 75°C and rest for 20 minutes. Raise basket and sparge with 8 litres of 75°C water to make pre-boil volume of approximately 26 litres.
HOPS FOR THE BOIL (60 minute total):
20g Centennial (9.1% AA) and 20g Chinook (12% AA) (50min boil)
25g Centennial (9.1% AA) and 25g Chinook (12% AA) (15min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
30g Centennial (9.1% AA) and 30g Chinook (12% AA) (0min boil)
Attach counter-flow chiller and chill the wort. Pump to fermenter and aerate well. Start fermentation as close as possible to 18°C*, preferably with Wyeast 1272 American Ale II, 2 ets of Safale US-05, or 2 ets of Mangrove Jack’s M44 US West Coast yeast. On the 5th day of fermentation dry hop with 45g Centennial and 45g Chinook for 5 days.
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.