A new-age American Brown Ale, big on malt but ing a distinctly hoppy kick!
Amber based Fresh Wort kit
500g Brown malt
15g Simcoe Hops (15 min boil)
15g Simcoe & 10g Cascade Hops (5 min boil)
15g Simcoe & 10g Cascade Hops (0 min boil)
15g Simcoe & 10g Cascade Hops (Dry hop)
American Ale II (WY1272), Safale US05 or MJ M44 yeast
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place grain 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. Bring grain wort to the boil and simmer 15g of Simcoe hops in a boiling bag.
5. After simmering for 10 mins, add 15g Simcoe and 10g Cascade hops and simmer for a further 5mins.
6. Turn off the heat, add 15g Simcoe and 10g Cascade hops and allow to steep for 10 minutes.
7. Remove hop sock and pour wort into the fermenter. Add the fresh wort and top up with water (use some cold water if necessary from the fridge) to 20L at 20-25°C and stir vigorously for 5mins.
8. Add your chosen yeast, seal fermenter and store in cool conditions.
9. On day 4 of fermentation, place 15g Simcoe and 10g Cascade hops in a sanitised hop bag 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.