This beer has a full malt character with hints of biscuit and a balanced bitterness. Hopped with classic American hops to give it a punchy tropical fruit, yet earthy and grapefruit character.
Mangrove Jack’s Craft Series American Pale Ale
1kg Light Dried Malt
30g Amarillo Hops
300g Caramunich grain
1. Steep the Caramunich grain for 30min in 1 litre of hot tap water (not boiling).
2. Strain the grain through a sieve into to a large saucepan. Rinse (sparge) grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
3. Bring the liquid in the saucepan to the boil, add half (25g) the contents of the hops et (included in satchel), and simmer for 10 minutes. Store the remainder of the hops et in the
fridge in a sealed container.
4. Add 15g of Amarillo hops and simmer for a further 5 minutes, then turn the heat off.
5. Add another 15g of Amarillo hops to the liquid in the saucepan and steep for 10 minutes.
6. Add the liquid malt from the MJ American Pale Ale satchel, 1kg Light Dried Malt and contents of the saucepan to your fermenter and mix well.
7. Top up to 23L with water (use some chilled water if necessary) to reach a starting temperature of 20-24°C. Stir vigorously to aerate the wort.
8. Add the yeast that is included with the kit and ferment as close as possible to 20°C.
9. On Day 6 of fermentation add the remainder (25g) of the contents of the hops et.
10. Fermentation is complete when gravity reading is consistent over two days, usually 4-7 days depending on temperature.
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.