Heineken, recognised throughout the world by a green bottle and red star. A clean European lager best enjoyed ice cold.
Mangrove Jack Dutch Lager
1Kg Brew Booster
300g Carapils malt grain
15g Hallertau Hops Pellets
15g Saaz Hops
1 MJ M84 Bohemian Lager or MJ M54 Californian lager yeast
1. Chill 5-10 litres of water in advance.
2. Place Carapils grain and 1 litre of hot tap water in a bowl. Steep for 30 mins.
3. Strain the grain through a sieve into a saucepan. Rinse the grain with another 500mls hot water and collect this liquid in the saucepan as well.
4. Bring the liquid to the boil, add Hallertau hops pellets and simmer for 10 mins.
5. Take saucepan off the heat and add Saaz Hop Bag. Leave to steep for 10 mins.
6. Add Dutch Lager kit and Brew Booster to fermenter.
7. Add malt and hop liquid to fermenter.
8. Top up to 23L with chilled and tap water to reach a starting temperature of 15-18°C if using MJ M84 Bohemian Lager yeast, or 20°C if using M54 Californian lager yeast. Stir vigorously to aerate wort.
7. If you have a temperature controlled brewing fridge, add the MJ Bohemian Lager yeast and ferment as close as possible to 12°C. If you don’t have a temperature controlled brewing fridge, use M54 Californian lager yeast and ferment as close as possible to 20°C.
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.