An American styled amber, easy drinking and lightly hopped with the ever popular Cascade hops.
3kg Liquid Amber Malt Extract
500g Light Dried Malt
300g Caramalt Grain malt
25g Simcoe Hops (13.5% AA) – 60 min boil
20g Cascade (6.8% AA) & 20g Simcoe (13.5%) Hops – 5 min boil
25g Cascade (6.8% AA) Hops – Dry Hop
Safale US-05, MJ M44 or WY1272 American Ale II Yeast
1. A day before, place 10-15 litres of water in closed containers in a fridge and chill.
2. Steep Caramalt for 20-30 mins with 1 litre of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
4. Add another 4 litres of water and 1 kg liquid amber malt (approx.) to the saucepan, and bring to the boil whilst stirring.
5. Add 25g Simcoe hops.
6. After boiling for 55 minutes, add 20g Cascade and 20g Simcoe. Continue to boil for the last 5 mins.
7. At the end of the 60 minutes, turn off the heat.
8. Add the rest of the malts and stir to dissolve. Place the saucepan in a sink of cool water for 10-15 minutes.
9. Pour the contents of the saucepan into the fermenter, and top up to 23 litres with chilled and tap water to reach a starting temperature of 18-20°C. Stir vigorously to aerate.
10. Add yeast and ferment as close as possible to 18°C.
11. On Day 4 of fermentation, add Dry Hops of 25g Cascade to the fermenter. Bottle or keg when gravity is consistent over two 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.