Steam beers were originally lagers brewed at the warmer ale temperatures, aiming to deliver the best of both worlds. This recipe uses an ale yeast but brewed cooler, arriving at the same place but via a different route. Something just a little different.
23 Litre Batch
Est Alc 4.4%
Est IBU’s 35.4
Est SG: 1.045
Est FG: 1.011
FOR THE MASH:
3.6kg Pilsner grain
1.2kg Wheat grain
To Infuse grain use 12 litres of 73.4°C water (strike temp).Mash Schedule: 60min @ 66° C. Then recirculate and run-off.
FOR THE BOIL:
10g Pride of Ringwood hop pellet (8.3%AA) – Boil for 60mins
12g Galaxy hop pellet (13.4%AA) – Boil @ 30mins
10g Cascade hop pellet (7.8%AA) – Boil @ 50mins
10g Citra hop pellet (11.1%AA) – Boil @ 50mins
10g Galaxy hop pellet (13.4%AA) – Boil @50mins
1 tsp Irish moss or Whirlfloc – (Boil for 10min)
Cool wort to 18c, add yeast, reduce temperatures over 24hrs to to 15°C, keep fermenting at this temperature and bottle or keg when gravity is consistent 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.