Gold to copper in colour and light bodied. Low carbonation tends to be the norm, hop bitterness is moderate with a touch of fruitiness in the aroma and flavor.
Mangrove Jack’s Craft Series London Bitter
1 kg Light Dried Malt
300g Crystal Grain malt
15g Goldings Hops @ 10 mins
15g Fuggles Hops @ 0 mins
1. A day before preparing recipe place 5 – 10 litres of water in closed containers in a fridge and chill.
2. Steep the Pale Ale/Bitter for 30min in 1 litre of hot tap water (not boiling).
3. Strain the grain through a sieve into to a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
4. Bring the saucepan to the boil, add the Goldings Hop Bag and simmer for 10 mins.
5. Turn off the heat and add the Fuggles Hop Bag and steep for 10 mins.
6. To your fermenter, add the MJ London Bitter satchel, Light Dried Malt and contents of the saucepan, and mix well.
7. Top up to 23L with cold and tap water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
7. Add yeast and ferment as close as possible to 20°C. 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.