A bitter ale, the other famous Irish beer with a creamy head and hints of mocha and cinnamon.
Amber Ale Artisan Fresh Wort
150g CaraRed, RedX or Redback malt
100g Roast Barley malt
15g E.K. Goldings Hops (15 min boil)
Irish Ale (WY1084), Safale S04 or MJ M79
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place malt grain grain in 1 litre of hot tap water and steep for 30 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
4. Bring grain wort to the boil and simmer 15g of E.K. Goldings hops in a boiling bag for 15mins.
5. Turn off the heat, remove the hop sock and pour the contents of the saucepan into the fermenter.
6. Add the fresh wort, top up with chilled and tap water to 20L at 20-25°C and stir vigorously for 5 minutes.
7. Add Irish Ale (WY1084) Safale SO4 or MJ M79 yeast, seal fermenter and store in cool conditions
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.