OnTap Magazine

Nuts & Bolts Batch size: 25 litres Estimated OG: 1.100 Estimated FG: 1.033 IBUs: 58 SRM: 15 Estimated ABV: 9% Mash ingredients Pale malt 12kg Château Cara Gold 1kg Boil ingredients Southern Star 60g @ 60min Irish Moss 10g @ 15 min Fuggles 50g @ 0min Ferment ingredients SafAle S-04 English Ale: three hydrated packets or at least a two-litre starter. BREW-IT-YOURSELF HOMEBRU Method You are going to need a mash tun that can hold at least 60 litres and a pot that can handle a 45-litre boil. Mash in at 62°C. Hold for at least 90 minutes until starch conversion is complete. Boil 19 litres of water and add to mash to mash out at 76°C. Hold for 10 minutes before doing a Vorlauf until the wort runs clear. Fly- sparge with additional 16 litres of water at 76°C, collecting 45 litres in the boil pot. Pre-boil gravity should be about 1.069. Boil for 2½ hours to concentrate wort. After 1½ hours, add the first hop addition. Post-boil gravity should be 1.100, with about 30 litres left in the pot. Transfer 25 litres to fermenter leaving the trub behind. Aerate vigorously, pitch yeast and ferment at 19°C for two weeks. This is a big beer with big flavour, requiring at least six months aging to really enjoy. If brewed in December/January it should just be about right to enjoy in front of the fire on a cold winter’s night. Rule, Britannia English barley wine