JACK OF TRADES PORTER
Jack of Trades Porter
You will need:
- 1 MJ’s Tyneside Brown Ale
- 1kg Liquid Amber Malt Extract
- 1kg Liquid Wheat Malt Extract
- 150g Chocolate Malt
- 100g Special B Malt
- 15g Willamette (4.7% AA) - 10min boil
- 1 Packet Safale S-04 Yeast,
- or WY1187 Ringwood Ale Yeast
A day before preparing recipe place 15 litres of water in closed containers in a fridge and chill*.
- Steep Choc and Special B grains for 10mins with 1 litre of hot tap water (not boiling), adding strained liquid (no grains) to a large saucepan. Discard the grains.
- Add another 3 litres of water, 1 kg Amber liquid malt, 15g Willamette hops, and boil for 10 mins.
- Pour the Mangrove Jack’s Tyneside Ale into the fermenter.
- Pour the hot wort into the fermenter, using some to rinse the can.
- Add 1kg Liquid Wheat Malt and stir well to dissolve and aerate.
- Add 15 litres of chilled water and top up to 23 litres with either hot or cold water to adjust the starting temperature as close as possible to 20°C.
- Add yeast and ferment as close as possible to 20°C**. Bottle or Keg beer when gravity is consistent over two days.
* Use sterilized containers with lids. Do not freeze the water. Use the chilled water to reach a satisfactory temperature and add yeast immediately.
** Maintain a cool even temperature in the fermenter, preferably at 20°C. 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 Brewers Choice Brewing Thermostat and an old fridge for optimum brewing conditions all year round.