An immensely drinkable American style pale ale, the classic combination of Chinook and Cascade hops shine through revealing a Piney and citrusy flavour/aroma.
1 IPA/IPL/PA Fresh Wort
300g Caramunich Grain malt
10g Cascade Hops (20 min boil)
15g Chinook Hops (5 min boil)
15g Cascade Hops (0 min boil)
10g Cascade + 10g Chinook hops (dry hop)
Wyeast American Ale (WY1056) or Safale US05
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place Caramunich Grain malt in 1 litre of hot tap water and steep for 30 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 10g of Cascade hops in a boiling sock.
5. After 15 minutes, add 15g of Chinook hops to the hop sock and continue to simmer.
6. After simmering for a further 5 minutes, turn off the heat. Add 15g Cascade hops and leave to steep for 10 minutes.
7. Remove hop sock and pour hot wort into the fermenter. Pour in the IPA fresh wort and top up with chilled and tap water to 20L at 20-25°C and stir vigorously for 5 minutes.
8. Add American Ale (WY1056) or Safale US05. Seal fermenter and store in cool conditions
9. On day 4 of fermentation, place 10g of Cascade and 10g Chinook hops in a sanitised hop sock and hang in fermenter. Complete fermentation as normal.
(If kegging, hang the hop sock in the keg after transferring the beer from the fermenter).
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.