Monteith’s Black is crisper than sweet darks and smoother than harsh stouts. The use of dark malts and brown sugar create a complex depth of flavours with dominant coffee notes.
Stout or Porter Fresh Wort
Stout malt grain
300g Brown Sugar
15g Saaz Hops (15 min boil)
15g Saaz Hops (0 min boil)
Saflager S23 or MJ M54 California Lager yeast
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place Stout grain in 1 litre of hot tap water and steep for 20-30 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
4. Add another litre of water to the saucepan and bring grain wort to the boil. Simmer 15g of Saaz hops in a boiling bag.
5. After 15 minutes turn off the heat, add 15g Saaz hops and allow to steep for a further 10 minutes. Place saucepan in a sink of cold water to cool.
6. Remove and strain liquid out of hop sock and pour wort into the fermenter. Add the Fresh Wort, Brown Sugar and top up with water (use some cold water if necessary from the fridge)
to 20L at 15°C (if using Saflager yeast, otherwise add water to reach a starting temperature of 20°C if using California Lager yeast) and stir vigorously.
7. Add your chosen yeast, seal fermenter and store in cool conditions (12°C for S23 yeast, 18°C for California Lager yeast).
Bottle or keg the finished beer when the specific gravity is stable over two days.
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.