Mangrove Jack's Craft Series Partial Mash Kit - American Pale Ale
by JB Flannery
Although my previous attempt at a gluten free beer gave good results, it was a tad complicated for a brewling such as me. I decided to buy a partial mash kit from my local home brew shop to see if it would make for a less laborious brew and potentially, a better overall beer: the mangrove jacks American Pale Ale. Apparently, this would allow me to build a beer with a more complex flavour profiles and with the addition of Clarity ferm, could yield a very tasty gluten free beer.
As before (due to very hard water) I decided to use 'Ashbeck' water from Tesco for this brew.
Mangrove Jack’s Craft Series American Pale Ale:
I filled my kettle with 11L of water and aimed for a temperature to 70°C.
I filled the grain bag and added this to the kettle and reduced the temperature on the kettle to achieve a temperature of 65°C for the mash.
This temperature was maintained for 30 minutes following which i removed the grain bag and allowed it to drip dry into the kettle.
I increased the temperature of the kettle to achieve a boil then added the malt extract to the kettle whilst stirring and increased the temperature of the kettle to achieve a boil.
Once the boil occurred, I added the bittering hops- thankfully no boil over happened during the hot break.
The total boil time was 60 minutes and involved hop additions throughout. At 45 minutes I placed my wort chiller to sterilise. Five minutes later I added the dextrose. The aroma hops were added at “flame out” (when I turned the kettle off).
Once the temperature dropped to <40°C I siphoned this into a sanitised fermentation bucket.
I added enough water to bring the volume to 23L and recorded the temperature (which was 22°C).
I added my yeast (without hydration!!!!) and sealed the lid followed by the insertion of the airlock (filled with cheap high-proof alcohol).
I allowed this to ferment for 2 weeks until the gravity settled at 1.014 (the kit stated a final gravity of 1.015).
The clarity ferm seemed to drop the solids out of suspension as I was left with a very compact cake and very little trub was carried over.
I batch primed the bottles and left them to condition for 1 week.
This beer turned out very, very well. It was easy to make and is something that will undoubtedly be a family favourite. Most importantly (for me) my gluten intolerant wife can happily drink this beer without illness.
GLUTEN FREE AMBER ALE by JB Flannery
This was my first attempt at brewing and I decided to attempt a gluten-free beer since my wife is coeliac. I read a number of different recipes (using imperial measurement frustratingly) and managed to amalgamate a few of these. The process was fairly straightforward and the bottles took 12 days to achieve sufficient carbonation. There is a different, almost metallic taste from the sorghum base, but I don’t mind it a whole lot. More importantly, my wife is a big fan of this beer and is fully supportive of my newfound hobby. In time, I will adapt this recipe to try and improve things (mainly reducing the sorghum metallic taste) but for now I’ve a beer which my wife is very happy with.
Kettle: 30l cygnet (Amazon.co.uk)
Wort chiller: homemade 10mm copper double coil (Screwfix)
Fermentation bucket with tap (Home Brew Store)
Autospihon (Home Brew Store)
Air lock (Home Brew Store)
Hydrometer (Home Brew Store)
Pre- brew procedure:
I read online that the grains needed to be roasted. Not fully knowing what was the correct process; I added water to the porridge oats and spread them on a baking tray. I place these into my oven at 175°C for 1 hour (breaking up clumps throughout the bake). I had another tray with the Kasza and wild rice which i roasted on a tray for 45 minutes at 175°C. Once the grains had cooled, I transferred them to a grain bag.
Fill kettle with 12.5l of water and heat to 70°C
Add the grain bag and adjust temperature to maintain 68°C
Leave the grain bag in the water for 30 minutes, remove and allow to drip-drain into kettle.
Add 12.5l of water to the kettle and bring the wort to the boil.
Once the wort has reached a boil, turn off the heat and add the candi sugar and molasses and mix well.
When you are happy that the sugars have been dissolved, return the wort to a boil.
When the wort is boiling, add 21g Chinook hops. (Beware of the hot break)
Continue to boil for 30 minutes and ad 10g Chinook hops. At this stage, place wort chiller into the wort.
Boil for 15 minutes and add the 1.5kg sorghum and 15g fuggles.
Boil for 5 minutes and ass 1 tsp of Irish moss and 3 tbsp cocoa.
Boil for 5 minutes and add 250 g maltodextran.
Boil for a final 5 minutes and then cool the wort.
Once wort has reached 22°C, transfer to the fermentation vessel ensuring that the wort is aerated on its way.
Remove some of the wort and check the specific gravity.
Add 1 pack of the yeast, place the lid on the bucket and insert the airlock.
Fill the airlock with starsan or cheap high-proof alcohol and allow to ferment until the hydrometer readings stabilise over a 3-day period. In my instance, I allowed to ferment for 19 days before bottling.