Grolsch Amber Ale is lighter than most red beers, has a clean taste, a full body, but not heavy at all. It’s and easy drinking beer for those who don’t like darker beers.
Mangrove Jack Dutch Lager
1Kg Light Dried Malt
15g Hallertau Hops
300g Amber malt grain
Safale S04 Yeast
1. Prior to starting, place 10 litres of water in closed containers in a fridge and chill
2. Place Pale Ale grain and 1 litre of hot tap water in a bowl and steep for 30 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse the grain with another 500ml shot water and collect this liquid in the saucepan as well. Bring the liquid to the boil.
4. After boiling for 5 minutes, turn off heat, place the Hallertau Hop bag in the saucepan and leave for 10 minutes.
5. Tip Dutch Lager and Light Dried Malt into the fermenter, then pour in hot wort. Use some to rinse the can. Keep the hop bag aside. Stir until all is dissolved.
6. Add cold water to make up 23 litres at 20-25 °C and stir vigorously for 5 minutes.
7. When surface is foamy (wort is aerated), sprinkle on Safale Yeast and stir gently.
8. Tip Hop bag into fermenter.
9. Seal fermenter and store in cool conditions
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.