Take a combination of three power-house hops, balance it with malt to create an IPA with a melody of passionfruit, citrus and stone fruit notes. Combine that with a firm bitterness and you’ve got yourself a deliciously refreshing IPA.
3.5kg Liquid Light Malt Extract
1kg Liquid Amber Malt Extract
500g Wheat Spraymalt
300g Caramalt malt
20g Citra (14% AA), 20g Mosaic (11.5% AA),
20g Simcoe (13% AA) – 10 min boil
15g Citra (14% AA), 15g Mosaic (11.5% AA),
15g Simcoe (13% AA) – 0 min boil, 20 min steep
10g Citra, 20g Mosaic, 20g Simcoe Hops – 4 day Dry Hop
2x Safale US-05, 2x MJ M44 or a starter of WY1056 American Ale Yeast
Whirlfloc or Irish Moss
1. A day before, place 10-15 litres of water in closed containers in a fridge and chill.
2. Steep Caramalt for 20-30 mins with 1 litre of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
4. Add another 3.5 litres of water and 1kg Liquid Light Malt to the saucepan, and bring to the boil while stirring.
5. Add 20g Citra, 20g Mosaic, and 20g Simcoe Hops in a boiling bag. Add 1 Whirlfloc Tablet or 1 Teaspoon Irish Moss to the boil.
6. After boiling for 10 minutes turn off the heat and add 15g Citra, 15g Mosaic, and 15g Simcoe Hops.
7. Add the remaining 2.5kg Liquid Light Malt, 1kg Liquid Amber Malt and 500g Wheat Spraymalt to the saucepan and stir well to dissolve. Place the saucepan in a sink of cool water for 20 minutes.
10. Pour the contents of the saucepan into the fermenter, leaving excessive hop debris behind, and top up to 23 litres with chilled and tap water to reach a starting temperature of 18-22°C. Stir well to aerate.
11. Add yeast and ferment as close as possible to 18°C.
12. On Day 5 of fermentation, add Dry Hops of 10g Citra, 20g Mosaic, and 20g Simcoe Hops to the fermenter. Bottle or keg when gravity is consistent over three 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.