A Golden Ale of punchy proportions, combining Simcoe and El Dorado gives this ale a hit that may be south of the border!
Pilsner/Lager Artisan Fresh Wort
300g Caramalt malt grain
20g El Dorado Hops (10 min boil)
20g Simcoe Hops (0 min boil)
20g El Dorado & 20g Simcoe Hops (Dry Hop)
American Ale Yeast (WY1056), MJ M44 or Safale US05
1. Well in advance of preparing recipe, place 5 litres of water in a fridge and chill.
2. Place Caramalt grain in 1 litre of hot tap water and steep for 30 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, add 20g El Dorado hops, in a hop sock, and simmer.
5. Turn off heat after simmering for a total of 10 mins, add 20g Simcoe hops and steep for 5 minutes.
6. Remove hop sock and pour wort into the fermenter. Add the fresh wort and top up with water (use some cold water if necessary from the fridge) to 20L at 20-25°C and stir vigorously for 5 minutes.
7. Add American Ale Wyeast (1056), MJ M44 or Safale US05 dried yeast, seal fermenter and store in cool conditions.
8. On day 4 of fermentation, place 20g El Dorado and 20g Simcoe hops in a sanitised hop bag and hang in fermenter. (If kegging, hang the hop sock in the keg after transferring the beer from the fermenter). Complete fermentation as normal.
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.