A beer for those who want something a bit less bitter, Newcastle Brown is a blend of light and dark malts which gives it an incredibly smooth flavour.
Amber Ale Artisan Fresh Wort
300g Brown malt grain
20g E.K Goldings Hops (15 min boil)
10g E.K. Goldings Hops (0 min boil)
British Ale II (WY1335), Safale S04 or MJ M07
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place grain in 1 litre of hot tap water and steep for 20 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
4. Bring grain wort to the boil and simmer 20g of E.K Goldings hops in a boiling bag.
5. After 15 minutes, turn off the heat, add 10g E.K. Goldings hops and steep for 10 minutes.
6. Remove hop sock and pour hot wort into the fermenter.
7. Add the fresh wort, top up with chilled and tap water to 20L at 20-25°C and stir vigorously for 5mins.
8. Add British Ale II (WY1335), Safale SO4 or MJ M07 yeast, seal fermenter and store in cool conditions
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.