Bursting with citrus aromas and belting you in the back palate with hop bitterness. Fortunately all that action is balanced by a strong malt base. High alcohol, high flavour. An award winning beer from Adelaide.
20 Litre Batch
Est. ABV: 8.8%
Est. IBU’s: 100
Est. SG: 1.082
Est. FG: 1.016
6.96kg Maris Otter
230g Light Crystal
120g Sour Grapes/Acidulated Malt (optional)
25g Columbus (15% AA) (60min boil)
15g Centennial (9% AA), 15g Mosaic (12% AA), 15g Simcoe (12% AA) (15min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
15g Columbus (15% AA), 15g Centennial (9% AA), 15g Mosaic (12% AA), 15g Simcoe (12% AA) (10min boil)
10g Centennial (9% AA), 15g Mosaic (12% AA), 15g Simcoe (12% AA) (0min boil)
Add 21 litres of water to your Grainfather and insert inner basket, heat to 71°C. Add grain and stir well. Set temperature to 65°C, attach recirculation arm and recirculate for 60mins. Raise to 75°C and rest for 20 minutes. Raise basket and sparge with 12 litres of 75°C water to make pre-boil volume of 26 litres.
Attach counter-flow chiller and chill the wort. Pump to fermenter and aerate well. Start fermentation as close as possible to 18°C*, preferably with Wyeast 1056 American Ale, 2x Safale US-05**, or 2x Mangrove Jack’s US West Coast M44** yeast. On the 5th day of fermentation dry hop with 20g Centennial, 20g Mosaic, 20g Simcoe, and 20g Columbus for an additional 5 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.