Mangrove Jack’s Blonde Lager pours pale gold, with a thin white head. Sweet, fruity aroma, lush apple sauce with a soft hint of pineapple. Soft, light malt flavour with a hint of apple in the finish, very light bitterness with clean, dry aftertaste.
On April 30th 2022 12pm – 2pm Crafted Taste will be holding a ‘Happy Hour’ event. At Happy Hour we will have a sausage sizzle, tasters, demos, get started promos & much more. We will also be joined by Mel, our Mangrove Jack’s/Still Spirits representative, P.U.B.S brew club and Brisbane Northside Classic Holden Club.
This weeks Boss’s Brew Of The Week has been inspired by our Happy Hour event.
To spice up this brew we decided to add Cluster 12gm Finishing Hops. Cluster is well known for its use by XXXX and displays floral & spicy notes. We also switched out the standard yeast that comes with the pouch and used the premium yeast – Mangrove Jacks M44 U.S. West Coast Yeast.
HOW TO BREW
MIX: Pour 2 litres of water into sanitised fermenter and add the contents of the Mangrove Jack’s Blonde Lager and Crafted Taste 1kg Booster Blend. Stir contents to dissolve and add cold water to bring the contents up to 23 litres. Use a hydrometer to record the Original Gravity. Pitch the Mangrove Jacks M44 U.S. West Coast Yeast when the brew is below 23˚C.
FERMENTING: Seal the fermenter with lid and airlock. Ferment at a constant temperature until the specific gravity reaches 1.010 (FG) or below. Ideal fermentation temperature is 18-23˚C.
OPTIONAL FOR MORE FLAVOUR & AROMA: 2 days out from bottling/kegging open the fermenter lid and add the Cluster 12gm Finishing Hops to the fermenter. Leave these in the fermenter no more than 2 days.
BOTTLING: Gently fill clean and sanitised PET bottles to about 3cm from the top. Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Then secure the caps.
MATURING: Allow Bottles to stand at a temperature between 22˚C and 30˚C for 5 days to allow the beer to carbonate. Allow another 10 days at room temperature to fully mature. The finished beer will continue to improve with further ageing.
KEGGING: Check out our ‘A Guide To Kegging – How To Keg Beer’ blog post