A simple yet very drinkable, full strength ale that has a hint of honey flavour.
3.0 kg Liquid Sorghum malt
45g Tettnanger hops (60 mins)
Danstar Nottingham ale yeast or Safale US-05
1. The day before brewing chill 5 litres of water.
2. Bring 4 litres of water to boil, dissolve the sorghum syrup and return to the boil.
3. Add the 45g of Tettnanger hops and boil for 60 minutes.
4. After 60 minutes turn heat off, dissolve the honey whilst stirring well.
5. Pour wort into sanitised fermenter and top up to 23 Litres with chilled and/or tap water to achieve a temperature of 18-20°C.
6. Stir well to aerate wort and pitch yeast. Ferment at 20°C.
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.