Released in 1988 Redback is the forefather of the Australian craft beer scene. A traditional German style wheat beer which imparts a fruity aroma with a creamy mouth feel.
1kg Liquid Wheat Malt
15g Pride Of Ringwood hops or Cluster hops (5 min)
15g Pride Of Ringwood hops or Cluster hops (0 min)
MJ M20 Bavarian wheat or Saf WB-06 Yeast
1. In advance of preparing recipe, chill 5-10 litres of water in the fridge.
2. Place half (500g) of the Liquid Wheat Malt and 15g POR or Cluster hops in a saucepan with 2 litres of water.
3. Bring to the boil, stirring occasionally and simmer for 5 minutes.
4. Add remaining 15g POR or Cluster hops, remove saucepan from heat and cover.
5. Cool the mixture by placing saucepan in sink filled with cold water for ten minutes.
6. Add cooled wort to your fermenter along with the contents of the Wals Wheat tin and remaining Liquid Wheat Malt.
7. Top up to 23L using chilled and cold water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
8. Add the MJ Bavarian Wheat or Saf WB-06 Yeast, seal fermenter and maintain 18 – 21°C 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.