A fresh and fruity pale ale, a very session-able beer that still has loads of flavour to keep things interesting. Nelson sauvin and citra hops combine magnificently providing fresh crushed gooseberry, lime, melon and lychee flavours.
2kg Liquid Light Malt Extract
1kg Liquid Wheat Malt
300g Caramalt malt grain
HOPS FOR THE BOIL (60 minute total):
15g Nelson Sauvin (15% AA) (60min boil)
45g Nelson Sauvin (15% AA) (10min boil)
30g Citra (15% AA) (0min boil)
30g Citra (15% AA) (Dry hop)
Safale S‐04, MJ M15 or WY1098 British Ale Yeast
1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep the Caramalt grain for 20‐30 mins with 1 litre of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan and discard grain.
4. Add another 4 litres of water and 1kg liquid wheat malt to the saucepan and bring to the boil whilst stirring.
5. Add 15g Nelson Sauvin hops boil for 50 minutes.
6. After 50 minutes, add 45g Nelson Sauvin, boil for10 mins then turn off the heat and add 30g Citra hops.
7. Add the rest of the malts and stir to dissolve. Place the saucepan in a sink of cool water for 10‐15 minutes.
8. Pour the contents of the saucepan into the fermenter and top up to 23 litres with chilled and tap water to reach a starting temperature of 18‐20°C. Stir vigorously to aerate.
9. Add yeast and ferment as close as possible to 20°C.
10. On Day 4 of fermentation, add 30g Citra hops to the fermenter.
11. Fermentation is complete when gravity reading is consistent over two days, usually 6-7 days depending on temperature.
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.