An American styled Pale Ale, Cascade and Chinook hops drive an intense citrus and grapefruit aroma balanced nicely with a malty finish with hints of burnt toffee.
Coopers Sparkling Ale
1kg Ultra Brew
300g Caramunich malt grain
15g Chinook hops
30g Cascade hops
Safale US05 Yeast
1. The day before brewing, refrigerate 5-10 litres of water in sterilised closed containers.
2. In a bowl, steep Caramunich Grain in 1 litre of hot tap water for 30 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse the grain with 500mls hot water and collect in the saucepan as well.
4. Bring the liquid to the boil, add Chinook Hops and boil for 5 minutes.
5. Turn off heat and place 15g of Cascade Hops into the pot for 10 minutes to steep.
5. Empty the Coopers Sparkling Ale and Ultra Brew into fermenter.
6. Pour hot wort liquid into fermenter, using some to rinse the can.
7. Mix well, add chilled and tap water to make up to 23 liters. Stir vigorously to produce a lovely big foamy head on the surface.
8. Sprinkle Safale US05 yeast onto surface and close lid. Ferment ideally at 18-20°C.
9. After 4 days, add second Cascade Hop Bag to fermenter.
10.Fermentation is complete when gravity reading is consistent over two days, usually 4-7 days depending on temperature.
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.