Experience the elation, the celebration of life and the joy in living that one feels with friends around the campfire and everybody’s high, rocky mountain high.
An American pale ale inspired by the crisp, cool air and untouched beauty of the American mountain region.
1 Can Blue Mountain Lager
1 kg Ultrabrew
300g Carapils malt grain
20g Northern Brewer Hops (5 min)
20g Northern Brewer Hops (0 min)
20g Northern Brewer Hops (Dry hop)
US-05 or MJ M44 Yeast
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place Carapils malt grain and 1 litre of hot tap water in a pot and steep for 30 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse the grain with another 1 litre hot water and collect this liquid in the saucepan as well.
4. Bring the liquid to the boil and add 20g Northern Brewer Hops Pellets.
5. After boiling for 5 minutes, turn off heat and place 20g Northern Brewer Hops Pellets into the pot for 10 minutes to steep.
5. Add the liquid to the fermenter, with the Blue Mountain Lager and Ultrabrew, and add stir vigorously to dissolve.
6. Add chilled water to make up 23 litres at 20-25°C and stir for 5 minutes to aerate.
7. Add US-05 Yeast, stir gently, seal fermenter and store in cool conditions, ideally between 18°C and 20°C.
8. After 4 days, open fermenter and add 20g Northern Brewer Hops.
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.