Light, citrus hop notes lay on top of roasted hazelnut, toffee and caramel malt flavours. This easy-drinking Ale is velvety smooth and reminiscent of a fine English ale.
Morgans ‘Royal Oak’ Amber Ale
500g Light Dried Malt
300g CaraRed/Redback malt grain
150g Biscuit malt grain
20g Amarillo Hop Pellets
15g Cascade Hops
Safale S-04 Yeast
1. In advance, chill 5 litres of water in closed, sterilised containers in a fridge.
2. Steep malt grain in bowl with 1 litre hot tap water for 20 minutes, strain and add liquid to saucepan. Rinse grain with another 1 litre into saucepan.
3. Add Amarillo Hops to liquid in saucepan and boil the liquid for 10 min. Turn off heat.
4. Add the Cascade hop bag and steep for 10 minutes, then pour liquid into fermenter. (Keep the hop bag aside)
5. Add Amber Ale and Light Dried Malt to fermenter. Use grain wort to rinse can. Pour remaining wort into the fermenter. Mix well to dissolve.
6. Add chilled & tap water to make up 23 litres at below 24°C and stir vigorously.
7. Sprinkle Safale Yeast onto foamy surface. Tip in the Cascade Hop bag then 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.