One of Australia’s most popular beers, in fact these “Milton Mangoes” are an institution up here in QLD. It has a mild hoppy taste with a subtle sweet flavour. Using 500g of Dry malt we can maintain a solid body and texture with a reduced alcohol content.
Morgans QLD Gold Lager
500g Light Dried Malt
15g Cluster Hops
300g Carapils malt grain
300g Vienna malt grain
Saflager S-23 (12°C) or MJ M54 Californian Lager (20°C)
1. In advance, place 10 litres of water in sanitised, closed containers in a fridge.
2. Place Grains in a bowl and add 2 litres tap hot water. Steep for 30 minutes.
3. Strain grain through sieve into a saucepan and rinse the grain with 1 litre of hot water. Discard the grain. Bring grain wort to boil.
4. Boil for 5 minutes, then turn off heat and add hops. Leave to sit for 5 minutes.
5. Empty contents of Morgans QLD Gold Lager can and 500g Light Dried Malt into a sanitised fermenter.
6. Add the hot wort to the fermenter and give it all a good stir. Use a little to rinse out the last of the malt in the QLD Gold can.
7. Top up to 23L with chilled and tap water to reach a starting temperature of 15-18°C if using Saflager S-23 yeast, or 20°C if using MJ M54 Californian Lager yeast. Stir vigorously to aerate the wort.
8. Sprinkle Yeast into wort and ferment at correct temperature for the yeast used.
9. Seal fermenter, fill the airlock and bottle or keg beer when gravity is consistent over two 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.