Using my knowledge of making beer from grain and the no boil recipes, I thought I would make a hazy pale ale with a couple of cans of liquid malt extract and lots of hops.
Muntons makes malt on an industrial scale, and they know how to do it and how to concentrate that malt into LME - Liquid Malt Extract.
So here, I am using a tin of Extra Pale Male extract and a can of Oat malt extract (which is about 50% oats and the rest barley). Oats in beer give extra body, haze and lots of creamy mouthfeel.
To get the bitterness into the beer we have to steep the hops in boiling water. To get the aromas we use the yeast to help extract flavours in a process called biotransformation.
Then we use a cooler process for the double dry hop. This gives amazing tropical aromas from the hops without adding much bitterness.
This beer went down very well at a recent party!
Ingredients
1 tin Muntons Extra Light LME
1 tin Muntons Oat Malt Extract
1 Mangrove Jacks M66 Yeast
Pure Brew Yeast Nutrient
Hop Boost
50g Olicana Hops
50g Chinook Hops
100g Amarillo Hops
2 litres boiling water
Cold tap water to top upto 23 litres
Equipment:
Brewing Bucket
Siphon
Steriliser
Hydrometer
Thermometer
Bottles
Straining Bag
Jug.
Method:
1 - Sterilise the straining bag.
2 - Pop the tins of malt into hot water to soften the LME
3 - Put 50g of Chinook Hops into the Straining bag. Tie a knot. Put it in a large jug.
4 - Pour 1 litre of boiling water over the chinook hops and leave to steep.
5 - Open and pour both tins into a 23 litre fermenter
6 - Use 2 litres of boiling water to rinse out the tins to get all the LME and pour this into the fermenter.
7 - Stir to combine the extract and the water.
8 - Pour the hop water into the fermenter and add the bag of hops too.
9 - Top up the fermenter to 23 litres with cold tap water and stir.
10 - stir in 300g of Light Spraymalt (or sugar) to help increase the final ABV.
11 - Take a hydrometer reading and note this down for use later to calculate the ABV
12 - Add the Pure Brew tablet (crushed) and powder and stir.
13 - Add 1 Phial of Hop Boost to a little water, whisk and then stir into the fermenter.
14 - Check the temperature. It needs to between 18-22°C for this yeast
15 - Sprinkle on the yeast.
16 - Put the lid on and put somewhere warm between 18-22°C for 4 days
17 - Remove the bag of hops and squeeze to recover any beer.
18 - Untie the knot and throw away the hops.
19 - Use 50g of Amarillo hops and put into the straining bag. Tie in a knot and put in the beer to infuse its flavours. Put the lid back on and leave for 48 hours.
20 - After 48 hours, open the straining bag and put in the remaining 50g of Amarillo Hops and the 50g of Olicana Hops. Tie the knot in the straining bag and put back in the beer.
21 - Put the beer somewhere cool around 14°C for 4 days.
22 - Check with a hydrometer the fermentation is complete. The SG should be around 1.012-1.016. You can now use this with your initial reading to work out the ABV.
23 - Bottle with up to 4g of priming sugar for each 500ml bottle or 184g for the whole 23 litres.
24 - Cap the bottles and leave in the warm between 18-22°C for another 2 weeks to finish the secondary fermentation.
25 - If possible transfer to somewhere cool and leave to bottle condition for 1-2 weeks.
26 - Chill a bottle, open and pour into your glass in a slow continuous pour so you do not disturb the sediment. As soon as you notice sediment flowing to the neck stop pouring and you will have an amazing tasting tropical pale ale.
It's as simple as that. Cheers and Happy Brewing.