A roasty and fortifying stout with a warming chocolate finish. Best enjoyed with some age, so be sure to tuck it away for a few months.
Black Cat Artisan Fresh Wort
2.5kg Liquid Light Malt
400g Chocolate malt grain
100g Roasted Barley
60g Challenger Hops
2 x MJ M36 Liberty Bell Ale or Safale S-04 yeast
1. Well in advance of preparing recipe, place the wort or 5-10L of water into fridge to chill
2. Place the grains in 1.5 litres of hot tap water and steep for 20 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
4. Add 3L of Fresh Wort to the saucepan, bring to the boil and simmer 60g of Challenger hops in a boiling bag.
5. After 40 minutes turn off the heat and allow the hops to steep for 10 minutes
6. Squeeze and remove the hop sock. Place the saucepan in a sink of cool water for 10-15 minutes.
7. Pour contents of the saucepan into the fermenter. Add the remaining Fresh Wort, Liquid Light Malt and top up with water (use some cold water if necessary from the fridge) to 20L to reach a target temperature of 20-24°C and stir vigorously for 5 minutes.
8. Add your yeast, seal fermenter and ferment as close as possible to 18°C*** Cellar for a minimum two months, as this brew will mature immensely with age.
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.