At a far too early hour to be up on the Whit Bank Holiday Monday, members of the Liverpool Beer Collective Committee converged on Irk Street, hidden away in the back streets of Manchester city centre. Excited to be pushing the boundaries of our collaboration range outside of the Liverpool area, we were pleased to join the team at Blackjack for a special one-off brew to be ready in time for Liverpool Beer Week.
After the grain had steeped for an hour or so, the wort was then recirculated through the mash tun, whilst an additional 15kg of lactose sugar was gradually poured in to bolster the liquor for transfer to the kettle. After further circulation - to ensure even distribution of the lactose throughout the wort – the grain was sparged to release any last sugars before being transferred to the kettle for bittering hop additions (Saaz and Marynka) and boiling/sterilising.
Once the boil had started to roll, it was time to dig out the spent grain from the mash tun; This technical task was carried out expertly by our very own Angela and Sam (with the help of Dave and Pedro). Nailed it.
At this point, the hoppy, sugary wort was then transferred to a ready-prepared fermentation vessel via a heat-exchanger, dropping the temperature to allow the yeast best conditions to start doing its work. On this occasion, a batch of US-05 yeast was pitched and the fermenting vessel sealed, marking the end of our involvement with the brewing process. Rob and his team at Blackjack went on to dry-hop the beer and add in pineapple during fermentation to ensure maximum fruit flavour and quaffability.
Neil, Angela, Dave, Sam and Pedro.