A dark ale with a subtle smokey flavour and a slight chilli bite. Something to warm you up on the cold winter days.
Est ABV: 5.5%
Est IBU’s: 30
Est SG: 1.058
Est FG: 1.016
MALTS FOR THE MASH:
3.6 kg Maris Otter
900g Light Munich
350g Chocolate Malt
280g Smoked Malt (Bamburg, Manuka)
Combine 12 litres of 72°C water (strike temp) and the malts in the Mash-Tun. Rest at 66°C for 60mins. Add 10 litres of boiling water to raise to 75°Cand rest for 20 minutes. Recirculate and run-off. Sparge with 10 litres of 75°C water.
HOPS FOR THE BOIL:
30g Northern Brewer (8.5% AA) (60min boil)
50g Deseeded, Dry Chilies (chipotle, pasilla, or mulato) (5min Boil)
30g Northern Brewer(8.5% AA) (0min boil)
Cool the wort and start fermentation as close as possible to 18°C, preferably with Wyeast – 1187 Ringwood Ale yeast.
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.