A strong English ale with an underlying caramel malt sweetness
20 Litre Batch
Est. ABV: 5.6%
Est. IBUs: 36
Est. SG: 1.052
Est. FG: 1.011
4.5 kg Maris Otter
290g Medium Crystal
140g Dark Crystal
50g East Kent Goldings (5% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
10g East Kent Golding (5% AA) (5min boil)
Combine 20 litres of 72°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 68°C for 60mins. Sparge with 10 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn or pot to make a pre-boil volume of approximately 26 litres.
Chill wort and aerate well. Start fermentation as close as possible to 20°C*, preferably with Wyeast 1968 London ESB, Safale S-04, or Mangrove Jack’s M36 Liberty Bell yeast.
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.