El Dorado are a wonderful new-world hop, expect flavors of tropical fruit, pineapple, mango and aromas of pear, watermelon, stone fruit and candy. This recipe pairs El Dorado with Cascade to balance out this beer with a hint of bitterness.
3kg Liquid Amber Malt Extract
1kg Light Dried Malt
300g Crystal Grain malt
10g Cascade Hops (6.8% AA) ‐ 60 min boil
15g Cascade (6.8% AA) & 15g El Dorado (11.0%) Hops ‐ 15 min boil
15g Cascade (6.8% AA) & 20g El Dorado (11.0%) Hops ‐ 5 min boil
20g Cascade (6.8% AA) & 25g El Dorado (11.0%) Hops – Dry Hop
Safale US‐05, MJ M36 Liberty Bell 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 crystal malt grain 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 10g Cascade hops.
6. After boiling for 45 minutes, add 15g Cascade and 15g El Dorado. Continue to boil for 10 mins.
7. Add 15g Cascade and 20g El Dorado. Continue to boil for the last 5 mins
8. At the end of the 60 minutes, turn off the heat.
9. 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 20g Cascade and 25g El Dorado 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.