Hoppy, but not too bitter, using Cascade and Motueka to give woody, green and floral notes with a bit of bite. The malt is subtle to balance the hops and keep things refreshing. A truly Australian ale.
Pils/Lager Fresh Wort
10g Cascade + 10g Motueka Hops (15 min boil)
20g Cascade + 20g Motueka Hops (0 min boil)
American Ale Yeast (WY1056) or Safale US05
1. Well in advance of preparing recipe, place 5 litres of water in a fridge and chill
2. Take 2L of fresh wort, bring to the boil in a saucepan and simmer 10g of Cascade and 10g Motueka hops in a hop sock.
3. After 15 minutes, turn off the heat and add 20g Cascade and 20g Motueka hops. Steep for 10 minutes.
4. Remove hop sock and pour hot wort into the fermenter.
5. Add the fresh wort to fermenter, top up with chilled and cold water to 20L at 20-25°C and stir vigorously for 5 minutes.
6. Add American Ale Yeast (WY1056) or Safale US-05.
7. 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.