A single hop Pale Ale, focusing on the wonderful Australian hop Galaxy. A close relative of Ella hop, Galaxy will convey a decidedly tropical and grapefruit flavour in this beer.
2.5kg Liquid Light Malt Extract
1kg Liquid Wheat Malt Extract
300g Crystal Grain malt
20g Galaxy Hops (15.2% AA) ‐ 45 min boil
10g Galaxy Hops (15.2% AA) ‐ 10 min boil
10g Galaxy Hops (15.2% AA) – 5 min boil
20g Galaxy Hops (15.2% AA) – Dry Hop
Safale S‐04, MJ M36 or WY1335 British Ale II Yeast
1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep crystal malt grains for 20‐30 mins with 1 litre of hot tap water (not boiling).
3. Strain into saucepan. Rinse grain with another 1ltr hot tap water discarding grain after.
4. Add another 4 litres water and 1kg liquid wheat malt to saucepan, bring to boil whilst stirring.
5. Add 20g Galaxy hops.
6. After boiling for 35 minutes, add 10g Galaxy.
7. After boiling for 40 minutes, add 10g Galaxy. Continue to boil for the last 5 mins.
8. At the end of the 45 minutes, turn off the heat.
9. Add rest of malts and dextrose, stir to dissolve. Place saucepan in sink of cool water for 10‐15 minutes.
10. Pour the contents of the saucepan into the fermenter, and top up to 23 litres with chilled and tap water to reach a starting temperature of 20‐22°C. Stir vigorously to aerate.
11. Add yeast and ferment as close as possible to 20°C.
12 On Day 4 of fermentation, add Dry Hops of 20g Galaxy to the fermenter. Bottle or keg 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.