This Belgian pale ale is amber in colour with a nice creamy white head, slightly malty with a note of caramel. The Belgian yeast also emits a slightly spicy character, which couples with a gently spicy hop aroma in the background.
Mangrove Jack’s Belgian Ale
1kg Liquid wheat malt
500g Light Dried Malt
30g Saaz Hops
15g Hersbrucker Hops
Mangrove Jack’s Belgian Ale yeast
1. Well in advance, place 5 litres of water in a fridge and cool.
2. Place Wheat malt and Saaz hops in a large saucepan together with 2 litres of water.
3. Bring to the boil, stirring occasionally and simmer for 5 minutes.
4. Remove saucepan from heat and add Hersbrucker hops.
5. Add to your fermenter and dissolve in the Mangrove Jack Belgian Ale, Dried malt and Dextrose.
6. Top up to 23L with water (use some of the chilled water if necessary) to reach a starting temperature of 20-24°C. Stir vigorously to aerate the wort.
7. Add the yeast the yeast and ferment between 18°C and 28°C. (higher fermentation temps will give stronger, spicy flavours)
8. Fermentation is complete when gravity reading is consistent over two days, usually 4-7 days depending on temperature.
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.