French Lightly Hopped Pale Lager
1 x Mangrove Jack’s Munich Lager 1.7 kg
1 x Black Rock 1.7 kg Light liquid Malt
15 gm Hallertau or Wakatu Hops (Bittering)
15 gm Czech Saaz Hops (Finishing)
2 x Saflager W34/70 yeast sachets
1. Mix the Black Rock Liquid Malt, and the contents from the beer can with two litres of hot water in a sterilised fermenter or pot. Stir until completely dissolved; gently boil this mixture for 15 minutes.
2. Place the Saaz and Hallertau (Wakatu) hops in a pan filled with 500 ml of boiling water. Continue a rolling boil for 2-4 minutes. Strain through a fine wire mesh, panty hose or muslin cloth.
3. Let malt mix temperature come down to around 70 °C. Add about 10 litres of ice cold water to your fermenter or the plastic brew barrel in which you will hold the beer. Then add the hot ingredients from step 1 and the strained hop water from step 2. Once they are mixed, add cold and hot water up to the 21-litre mark, making sure this mixture or wort is between 15-18 C. Make sure the temperature is not hotter than 20C.
4. Sprinkle the yeast into the wort and stir just enough to make it all sink below the surface. Take a specific gravity (SG) reading with your hydrometer. Put the lid on and half fill the airlock with water.
5. Leave this mixture in the fermenter or barrel in a warm place about 10- 20C (preferably 16-18 °C with one yeast and 12-15 °C with two) until it stops fermenting and bubbling. The fermenting may take a day or two to be visible. This whole process should take 10-14 days.