To recreate this beer we use a dry enzyme which will generally lengthen the fermentation giving the brewing process more time to break down natural sugars to deliver a drier taste resulting in a full flavoured, crisp and refreshing low carb beer.
Wals Dry Lager
1kg Brew Booster
300g carapils malt grain
15g Hersbrucker Hops (0 min)
Saflager S-23 (12°C) or MJ M54 Californian Lager (20°C)
1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. Steep the carapils 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, turn off the heat and add the Hersbrucker hops, and steep for 10 mins.
5. Add the Wals Dry Lager tin, 1kg of Brew Booster and contents of the saucepan to your fermenter and mix well.
6. Top up to 23L with chilled and tap water to reach a starting temperature of 15-18°C if using Saflager S-23 yeast, or 20°C if using MJ M54 Californian Lager yeast. Stir vigorously to aerate the wort.
7. Add the yeast and dry enzyme and ferment a correct temperature for the yeast used.
8. 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.