Combining Cascade, Amarillo and Nelson Hops from the tin, create this refreshingly deep Golden Ale. A very popular crafty pale ale.
Black Rock Golden Ale
1kg Ultra Brew
300g Caramalt malt grain
15g Cascade Hops (5 min)
15g Amarillo Hops (0 min)
1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. Steep the Caramalt 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. Bring wort to the boil, add the Cascade hops, and simmer for 5 mins.
5. Turn off the heat, and add the Amarillo hops, and steep for 10 mins.
6. Add the Black Rock Golden Ale, 1kg of Ultra Brew and contents of the saucepan to your fermenter and mix well.
7. Top up to 23L with chilled and tap water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
8. Add Safale US05 yeast and ferment as close as possible to 20°C.
9. Fermentation is complete when gravity reading is consistent over two days, usually 4-7 days depending on temperature.
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.