A traditional IPA, classic English hops rounded off with plenty of malty character give this recipe a truly “old world” taste and feel.
1 x Mangrove Jack’s Craft Series IPA
1Kg Light Dried Malt
300g Crystal malt
300g Carapils malt
30g EK Goldings Hop Pellets @ 10 mins
15g Fuggles Hop Pellets @ 0 mins
1. In advance of preparing recipe, chill 5-10 litres of water in the fridge.
2. Steep malt grains in a bowl with 1 litre of hot tap water for 30 minutes.
3. Strain the grain through a sieve into a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
4. Bring grain wort to the boil, add the EK Goldings Hops and simmer for 10 mins. Turn off the heat and add the Fuggles Hops and allow to steep for 5 mins.
5. Add the MJ Craft Series IPA satchel, Light Dried Malt and contents of the saucepan to your fermenter, and mix well.
6. Top up to 23L using chilled and cold water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
7. Add yeast and ferment as close as possible to 20°C**. Bottle or keg beer 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.