NATIONAL BEER DAY WAS ON FIRE

 

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There is a perception out there that only privileged people can brew a decent beer: the idea that without a significant financial outlay for equipment, measuring devices, and other extras, you simply can’t brew anything palatable.

Well, the Beersluts refused to accept that and decided to rise to the challenge and dispel the myth.

And that is how we came up with the following idea for the ZA National Beer Day:

THE PAP AND CHUCK TOWNSHIP RAUCHBIER

The date: 4 February 2017

The place: Lazy Lizard Brewery, R512

The time: 10h00-till very late

The equipment, most of which should available at a decent price from any rural store in South Africa:

  • 1 x 25L aluminium pot
  • 1 x 15L aluminium pot
  • 1 x plastic or wooden spoon
  • 1 x whisk
  • 1 x braai grid
  • 1 x kitchen sieve
  • 1 x voile curtain material off-cut, 90cm x 45cm, sewn into a brew bag
  • 6 x clothes pegs
  • 1 x 25L plastic water drum with screw top/lid
  • 1 x cheap electronic thermometer (optional)
  • 1 x plastic funnel
  • 1 x CO2 bubbler (optional)
  • 1 x old Weber cooker lid or similar
  • 2 x 10L plastic buckets
  • 1 x large galvanised metal bathtub
  • 1 x large bag of wood or charcoal

The ingredients:

  • 1.5kg plain SAB pale malted barley
  • 1kg Maltabela porridge
  • 60g roasted wheat
  • 15g 10% AA hops
  • 1 pack dried high temperature yeast (25degC)
  • 1 x piece of chuck or brisket

Method:

  • Make a fire
  • Boil up the maltabela in the 15L pot with about 3L water (remember this volume must be deducted from your total mash volume) until thick, and then let it stand and cool
  • put the braai grid on the fire and start cooking the meat
  • once the meat starts dripping fat onto the fire, smoke the base malt in the kitchen sieve in small amounts over the meat smoke for around 5 minutes per portion and let the portions cool in one of the spare buckets
  • mill or crush the barley malt and roasted wheat using a traditional method for milling maize or millet or sorghum
  • remove the chuck from the fire: reserve as a snack
  • place the 25L pot on the fire and fill with the remainder of the mash water (about 17L)
  • put the grain bag into the pot and secure around the rim with clothes-pegs
  • bring the water up to strike temperature (around 70degC)
  • stir the maltabela porridge into the hot liquor making sure there are no lumps
  • add milled barley and wheat grains
  • steep as per a standard single stage mash schedule, paying attention to the mash temperature
  • keep mash temperature constant by carefully adding small pieces of wood to the fire
  • mash out by adding extra wood to get mash temperature to 76degC
  • remove bag from 25L pot and allow to drain in the 15L pot
  • bring the wort in 25L pot to the boil (more wood!)
  • add hops
  • add the extra wort from the drained grain bag to the boil pot at least 10 minutes before the end of the boil
  • at the end of the boil, either place the 25L pot into the galvanised bath full of water and whirlpool until wort is at ambient temperature, or else allow the wort to drop to around 75degC and decant straight into the 25L water drum (no chill method)
  • wrap the drum in a towel, place in the bathtub and add cold water to the bathtub to form an evaporation heat-sink
  • add yeast when wort is at appropriate temperature (maximum 25degC)
  • allow to ferment for 2 weeks in a cool dark room.
  • syphon into clean screw-top bottles and add bottling sugar
  • allow to bottle-condition
  • chill and enjoy!

 

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