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.
Wal’s Old or MJ Tyneside Brown Ale
1kg Liquid Amber Malt
300g Brown Sugar
150g Amber malt grain
150g Chocolate malt grain
150g Roast Barley malt grain
15g Saaz Hops (0 min boil)
Safale S-04 ale (20c) or S23 Saflager yeast (12c)
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. In a bowl, add the grain with 1 liter hot tap water and mix well. Steep for 20 minutes.
3. After steeping, strain the grain through a sieve into a saucepan. Rinse the grain with 1 liter of hot water and collect the liquid in the saucepan. Discard the grain.
5. Boil the hot grain wort for 5 minutes. After 5 minutes, turn the heat off and add the Saaz Hops to saucepan. Allow to sit for a further 10 minutes.
6. Pour the beer tin and hot grain wort into fermenter. Use the grain wort to rinse out the tin.
7. Add liquid malt and 300gm Brown Sugar to fermenter. Stir to dissolve.
8. Add chilled and tap water to make up to 22 liters at 20-25°C if using the S-04 ale or 12-15c if using the S23 Saflager, Stir well.
9. Sprinkle S-04 yeast onto the surface of the liquid. Seal and ferment at 18-20°C if using the S-04 ale or 12-15c if using the S23 Saflager.
10. Bottle when Hydrometer reading is stable over two days. Store for one month for best flavour.
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.