GROLSCH AMBER ALE STYLE
GROLSCH AMBER ALE SYLE
You will need:
- 1 Can Mangrove Jack Dutch Lager
- 1 Kg Light Dried Malt
- 1 Hallertau Hop Bag
- 1 x Amber/Brown Ale Grain Pack
- Safale Yeast
- Prior to starting, place 10 litres of water in closed containers in a fridge and chill*
- Place Pale Ale grain pack and 1 litre of hot tap water in a bowl and steep for 30 minutes.
- Strain the grain through a sieve into a saucepan. Rinse the grain with another 500mls hot water and collect this liquid in the saucepan as well. Bring the liquid to the boil.
- After boiling for 5 minutes, turn off heat, place the Hallertau Hop bag in the saucepan and leave for 10 minutes.
- Tip Dutch Lager and Light Dried Malt into the fermenter, then pour in hot wort. Use some to rinse the can. Keep the hop bag aside. Stir until all is dissolved.
- Add cold water to make up 23 litres at 20-25 °C and stir vigorously for 5 minutes.
- When surface is foamy (wort is aerated), sprinkle on Safale Yeast and stir gently.
- Tip Hop bag into fermenter.
- Seal fermenter and store in cool conditions **
* Use sterilized containers with lids. Do not freeze the water. Using ice can significantly increase the risk of introducing bad bacteria into your brew, as can leaving your fermenter to cool before adding yeast. Use the chilled water to reach a satisfactory temperature and add yeast immediately.
** Try to maintain a cool even temperature in the fermenter. Place fermenter on a concrete slab can to keep temperature constant. Place fermenter in a container, add some water, wrap it in a towel with one end in water, if the temperature is too high. Use a Brewers Choice Brewing Thermostat in an old fridge for optimum brewing conditions all year round.