Malts includes Crystal for sweetness and just enough dark malt to push the color to black. The bitterness is apparent, but balanced by sweetness and alcohol warmth. Hop flavors/aromas range from citrus, floral to pine due to the Chinook and Centennial hops.
5kg Liquid Light Malt
1kg Light Dried Malt
300g Crystal grain
300g Chocolate grain
200g Roasted Barley grain
15g Centennial (9.3% AA) – 40 min
15g Chinook (12.6% AA) – 40 min
20g Centennial – 15 min
20g Chinook – 15 min
15g Centennial – 5 min
15g Chinook – 5 min
15g Centennial – 0 min
15g Chinook – 0 min
45g Centennial – Dry Hop
45g Chinook – Dry Hop
MJ M42, 2x Safale US-05, or WY1272 American Ale II Yeast
½tsp Wyeast Yeast Nutrient
1.A day before, place 10 litres of water in a fridge and chill.
2.Steep grains for 20-30 mins with 3 litres of hot (55c) water.
3.Strain liquid into saucepan. Rinse grain with 1 Litre of hot water into saucepan, discard grain.
4.Add 2 litres of water and 1kg liquid light malt to the saucepan, bring to the boil whilst stirring.
5.Add 15g Centennial and 15g Chinook hops.
6.After 25 minutes, add 20g Centennial and 20g Chinook hops.
7.After 5 minutes, add Whirlfloc or 1tsp Irish Moss.
8.After 5 minutes, add 15g Centennial and 15g Chinook hops. Continue to boil for the l5 more mins.
9.At the end of the 40 minutes, turn off heat and add 15g Centennial and 15g Chinook hops.
10.Add the rest of the malts and ½tsp nutrient, stir to dissolve and create a whirlpool. Place the saucepan in a sink of cool water for 15 minutes.
11.Pour the contents of the saucepan into the fermenter, leaving hop debris behind, top up to 23 litres with chilled water to reach a starting temperature of 18-22°C. Stir vigorously to aerate.
12.Add yeast and ferment as close as possible to 20°C.
13.On Day 4 of fermentation, add the 45g Centennial and 45g Chinook to fermenter.
Bottle or keg 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.