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.
20 Litre Batch
Est Alc 4.8%
Est IBU’s 23
Est SG: 1.046
Est FG: 1.011
MALTS FOR THE MASH:
2 kg Aus Ale
1.25 kg Light Munich
1 kg Wheat
Combine 20 litres of 71°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 67°C for 90mins. Sparge with 10 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn making a final boil volume of 25-26 litres.
HOPS FOR THE BOIL:
30g Nelson Sauvin 11.5%, and 30g Cascade 14.5 % (Boil for 10min)
1 tsp BrewBrite (or Irish Moss/Whirlfloc) – (Boil for 10min)
Cool the wort and ferment as close as possible to 18°C Preferably with Wyeast – 1056 American Ale Yeast On the 5th day of fermentation, dry hop with 15g Cascade for 1 week.
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.