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.
MJ Tyneside Brown Ale
300g Amber malt grain
15g Fuggles Hops
15g Goldings Hops
Safale S-04 Yeast
1. Well in advance of preparing recipe, place 5 litres of water in closed containers in a fridge and chill
2. Place Amber grain and 1 litre of hot tap water in a pot and steep for 15 to 30 minutes.
3. Strain the grain through a sieve into a pot. Rinse the grain with another 1 litre of hot water and collect this liquid as well. Bring the liquid collected to the boil.
4. After boiling the liquid from the grain for 5 minutes, turn off heat and place the Fuggles and Goldings Hops into the pot for 10 minutes. Add liquid to the fermenter.
5. Dissolve Tyneside Brown Ale and Ultra brew in the fermenter, using the liquid from the grain and additional hot water if necessary.
6. Add chilled water to make up 22 litres at 20-25°Celsius and stir vigorously for 5 minutes.
7. Add Safale Yeast, stir gently, 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.