Lime zest and tropical notes cruise atop a spicy and aromatic malt foundation
20 Litre Batch
BIAB – All Grain
Est. ABV: 4.5%
Est. IBUs: 30
Est. SG: 1.046
Est. FG: 1.011
MALTS FOR THE MASH:
3.75 kg Lager Light
500g Shepherds Delight
400g Flaked Barley
Combine 20 litres of 71°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 66°C for 60mins. Sparge with 10 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn to make a pre-boil volume of approximately 26 litres.
HOPS FOR THE BOIL (60 minute total):
10g Brooklyn (17% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
25g Motueka (7% AA) (10min boil)
35g Motueka (7% AA) (0min boil)
Cool wort and aerate well. Start fermentation as close as possible to 18°C, preferably with Wyeast 1318 London Ale III, Safale S-04, or Mangrove Jack’s M36 Liberty Bell yeast.
On the 5th day of fermentation, dry hop with 30g Motueka 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.