A velvety smooth, rich chocolate brown ale. The cobination of oats, wheat and chocolate malts combined with the subtle spicyness of tettnanger hops make this beer truly classic.
1 Craft Series Chocolate Brown Ale satchel
300g Light Dry malt
200g Dark Dry malt
150g Chocolate malt grain
150g Wheat malt grain
150g Rolled oats or Rolled barley
15g Tettnanger (4.7% AA)
Yeast from Satchel or Safale S-04 Yeast
A day before preparing recipe place 15 litres of water in closed containers in a fridge and chill*.
1. Steep grains and hops for 10mins with 3 litre of hot tap water (not boiling).
2. After 10mins strain liquid (no grains) to a sanitised fermenter. Discard the grains and hops.
3. Pour the Mangrove Chocolate Brown Ale into the fermenter.
4. Add enough chilled and/or tap water to top up to 23 litres acheieving a starting temperature as close as possible to 20°C.
5. Add yeast and ferment as close as possible to 20°C. Bottle or Keg beer 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.