Pure Blonde is a crisp, clean, easy drinking beer that delivers refreshment and with the use of a dry enzyme, we’re able to cut down on the carbs.
Wals Dry Lager
300g Carapils malt grain
15g Tettnanger Hops (0 min)
Dry Enzyme Sachet
MJ M84 Bohemian Lager or MJ M54 Californian lager yeast
1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. Steep the Carapils grain for 30min in 1 litre of hot tap water (not boiling).
3. Strain the grain through a sieve into to a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
4. Bring wort to the boil, turn off the heat and add the Tettnanger hops, and steep for 10 mins.
5. Add the Black Rock Pilsner Blonde, 1kg of Dextrose and contents of the saucepan to your fermenter and mix well.
6. Top up to 23L with chilled and tap water to reach a starting temperature of 15-18°C if using MJ M84 Bohemian Lager yeast, or 20°C if using MJ M54 Californian lager yeast. Add the Dry Enzyme sachet and stir vigorously to aerate the wort.
7. If you have a temperature controlled brewing fridge, add the MJ Bohemian Lager yeast and ferment as close as possible to 12°C. If you don’t have a temperature controlled brewing fridge, use MJ M54 Californian lager yeast and ferment as close as possible to 20°C.
8. Bottle or keg beer 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.