Blonde and refreshing but with flavour and complexity, made with Pilsner malts, noble hops and the saison yeast strain all help to create an intense, aromatic and delicious Ale.
23 Litre Batch
Mash Tun – All Grain
Est SG:1.070 (With Dextrose)
FOR THE MASH:
4.75 kg German Pilsner grain
500g Wheat grain
300g CaraPils grain
To Infuse grain use 15 litres of 70°C water (strike temp). Mash Schedule: 60min @ 65° C, 20min @ 72°C. Then recirculate and run-off.
FOR THE BOIL:
40g East Kent Goldings hop pellets (5.3%AA) (Boil for 60min)
1 tsp Irish moss or Whirl Floc – (boil for 15min)
15g Saaz hop pellets (3.5 % AA) – (Boil for 10min)
Cool the wort and ferment as close as possible to 22°C Preferably with White Labs WLP570 – Belgian Golden Ale and Yeast Nutrient. After 4 days add 1kg of Dextrose and gently stir in.
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.