A Matilda Bay brewery classic, a beer credited for introducing many beer drinkers to the craft scene. A distinctive, hop driven, fruity and herbaceous aromas, giving characteristic passionfruit and melon notes, followed by a whack of hop flavour at the finish.
1kg Liquid Wheat malt
300g Caramunich malt grain
15g Cascade hops – 10min
15g Nelson Sauvin hops – 10min
15g Nelson Sauvin hops – 0min
15g Cascade hops dry hop
Safale US-05 yeast
1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. Steep the Caramunich grain for 30min in 1 litre of hot tap water (not boiling).
3. Strain the grain through a sieve into to a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
4. Add another litre of water, add 1kg Liquid Wheat malt, stir well and bring to the boil.
5. Add 15g of Cascade and 15g Nelson hops and simmer for 10 mins.
6. Turn of the heat and add the next 15g of Nelson, let these steep for 15mins.
7. Pour the Coopers IPA tin into the fermenter and contents of the saucepan and stir well.
8. Top up to 23L with chilled and tap water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
9. Add yeast and ferment as close as possible to 20°C.
10. On the 4th day of fermentation open the fermenter and add in the 15g of cascade.
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.