Jack of Spades Porter CLONE

Roasted barley and wheat malts combine to give hints of malt chocolate and a creamy texture, with subtle hopping and a pillowy head and a light, creamy finish.

MJ Tyneside Brown Ale
1kg Liquid Amber Malt Extract
1kg Liquid Wheat Malt Extract
150g Chocolate malt grain
100g Special B malt grain
50g Roast barley malt grain
50g Rolled oats or Rolled barley
20g Willamette (4.7% AA) – 10min boil
Safale S-04 Yeast

A day before preparing recipe place 15 litres of water in closed containers in a fridge and chill*.
1. Steep grains for 10mins with 1 litre of hot tap water (not boiling), adding strained liquid (no grains) to a large saucepan. Discard the grains.
2. Add another 3 litres of water, 1kg Amber liquid malt, 20g Willamette hops, and boil for 10mins.
3. Pour the Mangrove Jack’s Tyneside Ale into the fermenter.
4. Pour the hot wort into the fermenter, using some to rinse the can.
5. Add 1kg Liquid Wheat Malt and stir well to dissolve and aerate.
6. Add 15 litres of chilled water and top up to 23 litres with either hot or cold water to adjust the starting temperature as close as possible to 20°C.
7. Add yeast and ferment as close as possible to 20°C. Bottle or Keg beer when gravity is consistent over two days.