Gluten free lager, using 4 different malts, saaz and cascade to produce a very nice, crisp lager.
1.5kg Sorghum Malt Extract
250g Rice Malt Extract
15g Saaz -boil 60 mins
20g Cascade -boil 10 mins
20g Saaz -boil 0 mins
½tsp Yeast Nutrient
1. The day before brewing chill 5 litres of water.
2. Bring 4 litres of water to boil, dissolve the sorghum, honey, rice malt and maltodextrin.
3. Return to boil and add 15g of Saazs hops.
4. After 50 minutes add the Cascade hops.
5. After 10 minutes add 20g Saaz hops, turn off heat.
6. Pour wort into sanitised fermenter, top up to 23 Litres with chilled and/or tap water to achieve a temperature of 15°C.
7. Stir well to aerate wort pitch yeast and add nutrient. Ferment at 15°C.
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.