Sweet, fruity and warming, relax yourself into the sweet embrace of this beautiful tropic delight. Packed with fruity hops and a warming, malty finish.
2.5kg Liquid light malt
1kg Liquid Wheat malt
HOPS FOR THE BOIL (60 minute total):
10g Centennial (Boil 60min)
15g Citra (Boil 30min)
15g Citra (Boil 15min)
10g Falconers Flight (Boil 15min)
20g Citra (Boil 5min)
10g Falconers Flight (Boil 5min)
20g Citra (Boil 0min)
10g Falconers Flight (Boil 0min)
20g Citra (Dry hop)
15g Falconers Flight (Dry hop)
Whirfloc – (Boil 15min)
Safale US-05, MJ M44 or Wyeast 1056.
1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep the carapils grain for 10‐15 mins with 1 litre of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan and discard grain.
4. Add another 4 litres of water and 1kg liquid wheat malt to the saucepan and bring to the boil whilst stirring.
5. Add 10g Centennial hops.
6. After 30 minutes, add 15g of Citra hops.
7. After 15 minutes add another 15g of citra, 10g of Falconers hops and the whirfloc.
8. After 10 minutes add 20g of citra hops and 10g of Falconers hops.
9. After 5 minutes turn off the heat and add 20g of Citra and 10g of Falconers hops.
10. Add the rest of the malts and stir to dissolve. Place the saucepan in a sink of cool water for 10‐15 minutes.
11. Pour the contents of the saucepan into the fermenter and top up to 23 litres with chilled and tap water to reach a starting temperature of 18‐20°C. Stir vigorously to aerate.
12. Add yeast and ferment as close as possible to 20°C.
13. On Day 4 of fermentation, add 20g Citra and 15g Falconers hops to the fermenter. Continue fermentation.
14. Fermentation is complete when gravity reading is consistent over two days, usually 6-7 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.