Brewed with Mosaic, El Dorado, and Galaxy hops that are nicely balanced by a mix of two-row, Munich, and crystal malts. This Drop bear aint no joke!
23 Litre batch
Boil Time: 60 minutes
For the Mash:
5 kg Pale malt
170 g Munich malt
115 g light crystal malt
115 g medium crystal malt
Mash at 67c for 60min.
For the Boil:
15 g Mosaic hop (12.25% AAU) (15 min)
20 g El Dorado hop (15% AAU) (10 min)
20 g Galaxy hop (14% AAU) (5 min)
22 g El Dorado hop (15% AAU) (O min)
22 g Galaxy hop (14% AAU) (O min)
22 g Mosaic hop (12.25% AAU) (O min)
85 g Galaxy hop (dry)
40 g El Dorado hop (dry)
40 g Mosaic hop (dry)
Use a good American Ale yeast such as White Labs WLP001, Wyeast 1056 or Safale US 05 and ferment as close to 20c as possible.
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.