Who says a low abv beer has to be flavourless? A medley of malts give heft to this infinitely smashable session beer.
20 Litre Batch
BIAB – All Grain
Est. ABV: 2.7%
Est. IBU’s: 23
Est. SG: 1.030
Est. FG: 1.010
MALTS FOR THE MASH:
1.5 kg Ale
300g Flaked Oats or Rolled barley
50g Aromatic malt
Combine 16 litres of 72°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 70°C for 60mins. Sparge with 12 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn or pot to make a pre-boil volume of approximately 26 litres.
HOPS FOR THE BOIL (60 minute total):
10g Citra (13% AA) (30min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
20g Citra (13% AA) (5min boil)
30g Citra (13% AA) (0min boil)
Chill the wort and aerate well. Start fermentation as close as possible to 20°C*, preferably with Wyeast 1332 Northwest Ale, Safale S-04, or Mangrove Jack’s M36 Liberty Bell yeast.
On the 4th day of fermentation dry hop with 30g Citra hops in a hop bag for 3 days. Remove dry hops then dry hop with an additional 30g Citra hops for a further 3 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.