Centennial hops are the main event in this pale ale—give it a whirl!
Est. OG: 1.045
Est. IBU: 40
For the mash:
3.2 kg Pale malt
800 g Crystal 15 malt
130 g Flaked Barley malt
To infuse grain use 16 litres of 74C water (Strike Temperature). Mash Schedule: 60min at 65-68C. Sparge at 78C with 10 Litres of water.
For The Boil:
15 g Centennial hops, 10% a.a. (60 min)
10 g Centennial hops, 10% a.a. (30 min)
20 g Centennial hops, 10% a.a. (10 min)
15 g Centennial hops, 10% a.a. (0 min)
15 g Cascade hops (dry)
15 g Centennial hops (dry)
Conduct a 60 minute boil, following the hop schedule as listed in the ingredients.
Ferment as close to 20c as possible using a good American ale yeast. Wyeast 1056, Saf US-05 or MJ M44
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.