Perhaps our most popular recipe, and for good reason. This beer epitomises sitting back with the mates on a lazy sunday afternoon. An easy drinking pale ale that still retains a beautiful hop flavour and aroma thanks to a generous helping of Galaxy hops.
Pils/Lager Fresh Wort
300g Caramalt Grain malt
30g Cascade Hops (15 min boil)
20g Galaxy Hops (0 min boil)
20g Galaxy hops (dry hop)
American Ale Yeast (WY1056) or Safale US05
1. Well in advance of preparing recipe, place 5 litres of water in a fridge and chill
2. Place Caramalt 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 into the saucepan and discard the grain.
4. Bring grain wort to the boil and simmer 30g of Cascade hops in a boiling bag for 15 minutes.
5. After 15 minutes, turn off the heat and add 20g Galaxy hops. Steep for 10 minutes.
6. Remove hop sock and pour hot wort into the fermenter.
7. Add the fresh wort to fermenter and top up with chilled and tap water to 20L at 20-25°C. Stir vigorously for 5 minutes.
8. Add yeast, seal fermenter and store in cool conditions
9. On day 4 of fermentation, place 20g of Galaxy hops in a sanitised hop sock 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.