A delicious and aromatic ale brewed with a blend of pale and crystal malts, hopped with Galaxy. The Garden Ale has a citrus aroma balanced with clean malt characters and an easy bitter finish. An easy drinking MID-STRENGTH beer.
20 Litre Batch
Mash Tun – All Grain
Est. ABV: 3.8%
Est. IBU’s: 27
Est. SG: 1.037
Est. FG: 1.008
MALTS FOR THE MASH:
1.9kg Maris Otter
200g Medium Crystal
100g Dark Crystal
Combine 11 litres of 70°C water (strike temp) and the malts in the Mash-Tun. Rest at 65°C for 60mins. Add 7 litres of boiling water to raise to 75°C and rest for 20 minutes. Recirculate and run-off. Sparge with an additional 10 litres of 75°C water to make a pre-boil volume of approximately 26 litres.
HOPS FOR THE BOIL (60 minute total):
10g Ella or Galaxy (15% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
10g Ella or Galaxy (15% AA) (10min boil)
10g Ella or Galaxy (15% AA) (0min boil)
Cool the wort and aerate well. Start fermentation as close as possible to 20°C, preferably with Wyeast 1335 British Ale II, Safale S-04, or Mangrove Jack’s M36 Liberty Bell yeast.
On the 5th day of fermentation dry hop with 30g Ella hops for 5 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.