Beer recipes

Challenger Effect - American Pale Ale

My Cascade Effect turned out to be very good, so I decided to brew it again, but this time with a new type of hop. I choose challenger to be the one, so the beer is same, same, but different!

Challenger Effect

Production date - 11/05/13

The ingredients;
50 liter water
6.5 kg Pale Ale malt - EBC 8
1.0 kg Wheat malt - EBC 3
2.0 kg Munich malt - EBC 100
2.0 kg Biscuit malt - EBC 50
324 g Challenger 9.2%
S-04 yeast

The data for this beer is;
Alcohol (Vol%): 6.3
Colour (EBC): 30
Bitterness (IBU): 83
BU/GU ratio: 1.34
Original Gravity (OG): 1062
Final Gravity (FG): 1014

The brewing process;

Heating the water

Degrees Celsius
To do
Ingredients
Amount
Duration
7
Raise temperature to 65 degrees celsius
Water
50 liters



Mashing, Lautering and Sparging - Mashing 90 minutes – Mashout 30 minutes

Degrees Celsius
To do
Ingredients
Amount
Duration
65
Add malt and stir whole periode
All the malt
11.5 kg
90 minutes
65
Raise temperature to 74 degrees celsius
74
Stir whole periode
30 minutes
74
Strainer up
74
Sparge
74 degrees celsius water
13 liters
74
Raise temperature to boiling point



Boiling - 60 minutes from start to end

Degrees Celsius
To do
Ingredients
Amount
Boil time
100
Add hops and stir
Challenger 9.2%
105 g
60 minutes
100
Add hops and stir
Challenger 9.2%
50 g
45 minutes
100
Add hops and stir
Challenger 9.2%
50 g
30 minutes
100
Add hops and stir
Challenger 9.2%
62 g
15 minutes



Chilling, Measure OG and Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
100
Chill wort to 21 degrees celsius
21
Measure OG
1062
21
Pour to fermenter 1
22.5 liters
21
Pour to fermenter 2
17.5 liters
21
Add yeast to fermenter 1 and 2
S-04
10 g
21
Fermentation
15 days



Secondary Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
21
Pour fermenter 1 to new fermenter
18 liters
21
Pour fermenter 2 to new fermenter
17 liters
21
Add to fermenter 1
Challenger 9.2%
30 g
21
Add to fermenter 2
Challenger 9.2%
27 g
21
Secondary fermentation
65 days



Measure FG, Carbonate and Bottling

Degrees Celsius
To do
Ingredients
Amount
Duration
21
Measure FG
1014
21
Measure alcohol vol%
6.3
21
Calculate sugar for carbonation
21
Carbonate fermenter 1
Demerera sugar
77 g
20 minutes
21
Carbonate fermenter 2
Demerera sugar
73 g
20 minutes
21
Bottle the beers
33 liters



Carbonation, Labeling, Storing and Drinking

Degrees Celsius
To do
Ingredients
Amount
Duration
21
Carbonation
2 weeks
21
Label the bottles
21
Test drink
21
Store it
4 weeks
10
Drink it!
Until all is gone

Licking an Ashtray - Rauchbier

I like smoke - and this time in a liquid form! Hopefully I will succeed...

Licking an Ashtray

Production date - 06/04/13

The ingredients;
50 liter water
6.0 kg Smoke malt - EBC 8
2.0 kg Pilsner malt - EBC 4
2.0 kg Whisky malt - EBC 4
2.0 kg Caramunich Type II malt - EBC 70
100 g Hallertauer Mittelfruh 5.2%
100 g Saaz 3.3%
S-04 yeast

The data for this beer is;
Alcohol (Vol%): 6.0
Colour (EBC): 27
Bitterness (IBU): 33
BU/GU ratio: 0.55
Original Gravity (OG): 1060
Final Gravity (FG): 1014


Heating the water

Degrees Celsius
To do
Ingredients
Amount
Duration
7
Raise temperature to 67 degrees celsius
Water
50 liters



Mashing, Lautering and Sparging - Mashing 90 minutes – Mashout 30 minutes

Degrees Celsius
To do
Ingredients
Amount
Duration
65
Add malt and stir whole periode
All the malt
12.0 kg
90 minutes
65
Raise temperature to 74 degrees celsius
74
Stir whole periode
30 minutes
74
Strainer up
74
Sparge
76 degrees celsius water
16 liters
74
Raise temperature to boiling point



Boiling - 60 minutes from start to end

Degrees Celsius
To do
Ingredients
Amount
Boil time
100
Add hops and stir
Hallertauer Mittelfruh 5.2%
100 g
60 minutes
100
Add hops and stir
Saaz 3.3%
100 g
30 minutes



Chilling, Measure OG and Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
100
Chill wort to 20 degrees celsius
20
Measure OG
1060
20
Pour to fermenter 1
22.5 liters
20
Pour to fermenter 2
21.5 liters
20
Add yeast to fermenter 1 and 2
S-04
11,5 g
20
Fermentation
15 days



Secondary Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
20
Pour fermenter 1 to new fermenter
22 liters
20
Pour fermenter 2 to new fermenter
16.5 liters
20
Secondary fermentation
7 days



Measure FG, Carbonate and Bottling

Degrees Celsius
To do
Ingredients
Amount
Duration
20
Measure FG
1014
20
Measure alcohol vol%
6.0
20
Calculate sugar for carbonation
20
Carbonate fermenter 1
Demerera sugar
103 g
20 minutes
20
Carbonate fermenter 2
Demerera sugar
77 g
20 minutes
20
Bottle the beers
36.4 liters



Carbonation, Labeling, Storing and Drinking

Degrees Celsius
To do
Ingredients
Amount
Duration
20
Carbonation
2 weeks
20
Label the bottles
20
Test drink
20
Store it
4 weeks minimum
12
Drink it!
Until all is gone

After Eight Ball - Peppermint Chocolate Stout

I have always liked the chocolate mint called "After Eight", so I decided to brew a beer that tasted somewhat like that. I always like to play a game of pool and drinking dark beers, so naming this beer was pretty obvious...!

After Eight Ball

Production date - 20/10/12

The ingredients;
50 liter water
7.0 kg Pale Ale malt - EBC 6
3.0 kg Cara Aroma malt - EBC 350
2.0 kg Chocolate malt - EBC 900
2.0 kg Chocolate Wheat malt - EBC 1000
3.0 kg Dark Brown sugar
100 g Magnum 14.4%
200 g East Kent Golding 5.4%
74 g Peppermint Leaves
500 g Dark Chocolate 72%
200 g Cocoa Powder
S-04 yeast

The data for this beer is;
Alcohol (Vol%): 7.3
Colour (EBC): 189
Bitterness (IBU): 68
BU/GU ratio: 0.77
Original Gravity (OG): 1088
Final Gravity (FG): 1032


Heating the water

Degrees Celsius
To do
Ingredients
Amount
Duration
7
Raise temperature to 67 degrees celsius
Water
50 liters



Mashing, Lautering and Sparging - Mashing 90 minutes – Mashout 30 minutes

Degrees Celsius
To do
Ingredients
Amount
Duration
67
Add malt and stir whole periode
All the malt
14.0 kg
90 minutes
67
Raise temperature to 74 degrees celsius
74
Stir whole periode
30 minutes
74
Strainer up
74
Sparge
76 degrees celsius water
16 liters
74
Raise temperature to boiling point



Boiling - 60 minutes from start to end

Degrees Celsius
To do
Ingredients
Amount
Boil time
100
Add hops and stir
Magnum 14.4%
100 g
60 minutes
100
Add flavour and stir
Peppermint Leaves
74 g
60 minutes
100
Add hops and stir
East Kent Golding 5.4%
50 g
45 minutes
100
Add hops and stir
East Kent Golding 5.4%
50 g
30 minutes
100
Add flavour and stir
Dark Chocolate 72%
500 g
15 minutes
100
Add flavour and stir
Cocoa Powder
200 g
15 minutes
100
Add hops and stir
East Kent Golding 5.4%
50 g
15 minutes
100
Add sugar
Dark Brown Sugar
3.0 kg
10 minutes
100
Add hops and stir
East Kent Golding 5.4%
50 g
5 minutes



Chilling, Measure OG and Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
100
Chill wort to 230 degrees celsius
20
Measure OG
1088
23
Pour to fermenter 1
26,5 liters
23
Pour to fermenter 2
18,5 liters
23
Add yeast to fermenter 1 and 2
S-04
11.5 g
23
Fermentation
10 days



Secondary Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
23
Pour fermenter 1 to new fermenter
20,5 liters
23
Pour fermenter 2 to new fermenter
15 liters
23
Secondary fermentation
68 days



Measure FG, Carbonate and Bottling

Degrees Celsius
To do
Ingredients
Amount
Duration
20
Measure FG
1032
23
Measure alcohol vol%
7.3
23
Calculate sugar for carbonation
23
Carbonate fermenter 1
Demerera sugar
98 g
20 minutes
23
Carbonate fermenter 2
Demerera sugar
70 g
20 minutes
23
Bottle the beers
33.4 liters



Carbonation, Labeling, Storing and Drinking

Degrees Celsius
To do
Ingredients
Amount
Duration
23
Carbonation
2 weeks
23
Label the bottles
23
Test drink
23
Store it
12 weeks minimum
15
Drink it!
Until all is gone

Barely Barley Xmas - Barley Wine with Clove and Star Anise

I want to make a xmas beer with lots of spices, to give the beer a nice touch of xmas. So I decided to use traditional xmas spices - clove and star anise - and plenty of it!

Barely Barley Xmas

Production date - 03/07/12

The ingredients;
50 liter water
5.0 kg Pale Ale malt - EBC 5.5
5.0 kg Pilsner malt - EBC 4
2.0 kg Caramunich Type II malt - EBC 120
2.0 kg Melanoidin malt - EBC 70
5.0 kg Demera sugar
100 g Magnum 12.8%
100 g Fuggles 4.8%
100 g of star anise
33 g clove
S-33 yeast

The data for this beer is;
Alcohol (Vol%): 10.1
Colour (EBC): 54
Bitterness (IBU): 46
BU/GU ratio: 0.46
Original Gravity (OG): 1101
Final Gravity (FG): 1024


Heating the water

Degrees Celsius
To do
Ingredients
Amount
Duration
7
Raise temperature to 67 degrees celsius
Water
50 liters



Mashing, Lautering and Sparging - Mashing 90 minutes – Mashout 30 minutes

Degrees Celsius
To do
Ingredients
Amount
Duration
67
Add malt and stir whole periode
All the malt
14.0 kg
90 minutes
67
Raise temperature to 74 degrees celsius
74
Stir whole periode
30 minutes
74
Strainer up
74
Sparge
76 degrees celsius water
16 liters
74
Raise temperature to boiling point



Boiling - 60 minutes from start to end

Degrees Celsius
To do
Ingredients
Amount
Boil time
100
Add hops and stir
Magnum 12.8%
100 g
60 minutes
100
Add flavour and stir
Star anise
100 g
45 minutes
100
Add flavour and stir
Clove
33 g
45 minutes
100
Add hops and stir
Fuggles 4.8%
50 g
30 minutes
100
Add hops and stir
Fuggles 4.8%
50 g
10 minutes
100
Add sugar
Demera sugar
5.0 kg
10 minutes



Chilling, Measure OG and Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
100
Chill wort to 32 degrees celsius
20
Measure OG
1100
32
Pour to fermenter 1
22.5 liters
32
Pour to fermenter 2
24 liters
32
Add yeast to fermenter 1 and 2
S-33
13 g
32
Fermentation
5 days



Secondary Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
24
Pour fermenter 1 to new fermenter
21.5 liters
24
Pour fermenter 2 to new fermenter
22 liters
24
Secondary fermentation
10 days



Measure FG, Carbonate and Bottling

Degrees Celsius
To do
Ingredients
Amount
Duration
20
Measure FG
1024
20
Measure alcohol vol%
10.1
24
Calculate sugar for carbonation
24
Carbonate fermenter 1
Demerera sugar
114 g
20 minutes
24
Carbonate fermenter 2
Demerera sugar
116 g
20 minutes
24
Bottle the beers
41.5 liters



Carbonation, Labeling, Storing and Drinking

Degrees Celsius
To do
Ingredients
Amount
Duration
22
Carbonation
2 weeks
22
Label the bottles
22
Test drink
22
Store it
12 weeks minimum
12
Drink it!
Until all is gone

Hopping in a Black Hole - English Dark IPA with anise seeds

Hopping in a Black Hole

This is my suggestion how to brew an IPA for christmas. I wanted it to be a dark beer, and I wanted to bring out the taste of chocolate. I think that the taste from the anise seeds gives it an extra touch of christmas. Furthermore I want to test what it is like to make an extremly bitter beer, so I use plenty of hops - even for an IPA.

Production date - 10/09/11

50 liter water
8.5 kg Pale Ale malt - EBC 8
1.0 kg Chocolate Wheat malt - EBC 1100
2.0 kg Munich malt - EBC 25
200 g First Gold 6.0%
300 g East Kent Golding 4.4%
60 g Anise Seeds
S-04 yeast

The data for this beer is;
Alcohol (Vol%): 4.8
Colour (EBC): 71
Bitterness (IBU): 74
BU/GU ratio: 1.19
Original Gravity (OG): 1062
Final Gravity (FG): 1025

The brewing process;

Heating the water

Degrees Celsius
To do
Ingredients
Amount
Duration
7
Raise temperature to 68 degrees celsius
Water
50 liters



Mashing, Lautering and Sparging - Mashing 90 minutes – Mashout 30 minutes

Degrees Celsius
To do
Ingredients
Amount
Duration
68
Add malt and stir whole periode
All the malt
11.5 kg
90 minutes
68
Raise temperature to 74 degrees celsius
74
Stir whole periode
30 minutes
74
Strainer up
74
Sparge
74 degrees celsius water
12.6 liters
74
Raise temperature to boiling point



Boiling - 60 minutes from start to end

Degrees Celsius
To do
Ingredients
Amount
Boil time
100
Add hops and stir
First Gold 6.0%
200 g
60 minutes
100
Add flavour and stir
Anise Seeds
60 g
60 minutes
100
Add hops and stir
East Kent Golding 4.4%
100 g
45 minutes
100
Add hops and stir
East Kent Golding 4.4%
100 g
15 minutes
100
Add hops and stir
East Kent Golding 4.4%
100 g
5 minutes



Chilling, Measure OG and Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
100
Chill wort to 27 degrees celsius
20
Measure OG
1062
27
Pour to fermenter 1
22.5 liters
27
Pour to fermenter 2
20 liters
27
Add yeast to fermenter 1 and 2
S-04
11 g
27
Fermentation
8 days



Secondary Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
27
Pour fermenter 1 to new fermenter
21 liters
27
Pour fermenter 2 to new fermenter
19 liters
27
Secondary fermentation
20 days



Measure FG, Carbonate and Bottling

Degrees Celsius
To do
Ingredients
Amount
Duration
20
Measure FG
1025
20
Measure alcohol vol%
4.8
20
Calculate sugar for carbonation
20
Carbonate fermenter 1
Demerera sugar
82 g
20 minutes
20
Carbonate fermenter 2
Demerera sugar
74 g
20 minutes
20
Bottle the beers
37.7 liters



Carbonation, Labeling, Storing and Drinking

Degrees Celsius
To do
Ingredients
Amount
Duration
20
Carbonation
2 weeks
20
Label the bottles
20
Test drink
20
Store it
4 weeks
10
Drink it!
Until all is gone
Review of Hopping in a Black Hole - English Dark IPA with anise seeds

Cascade Effect - American Pale Ale

I like the hop variety called cascade, so I decided to make a single hop pale ale, to see what it would be like. I like the taste, aroma and bitterness of this hop, so I used it as bittering hop and gave the beer a dry hopping for extra aroma. All in all it is an overflow of cascade!

Cascade Effect

Production date - 21/10/11

The ingredients;
50 liter water
6.5 kg Pale Ale malt - EBC 8
1.0 kg Wheat malt - EBC 3
2.0 kg Munich malt - EBC 90
2.0 kg Biscuit malt - EBC 50
300 g Cascade 5.9%
S-04 yeast

The data for this beer is;
Alcohol (Vol%): 5.1
Colour (EBC): 29
Bitterness (IBU): 54
BU/GU ratio: 0.98
Original Gravity (OG): 1055
Final Gravity (FG): 1016

The brewing process;

Heating the water

Degrees Celsius
To do
Ingredients
Amount
Duration
7
Raise temperature to 65 degrees celsius
Water
50 liters



Mashing, Lautering and Sparging - Mashing 90 minutes – Mashout 30 minutes

Degrees Celsius
To do
Ingredients
Amount
Duration
65
Add malt and stir whole periode
All the malt
11.5 kg
90 minutes
65
Raise temperature to 74 degrees celsius
74
Stir whole periode
30 minutes
74
Strainer up
74
Sparge
74 degrees celsius water
13 liters
74
Raise temperature to boiling point



Boiling - 60 minutes from start to end

Degrees Celsius
To do
Ingredients
Amount
Boil time
100
Add hops and stir
Cascade 5.9%
100 g
60 minutes
100
Add hops and stir
Cascade 5,9%
50 g
45 minutes
100
Add hops and stir
Cascade 5.9%
50 g
30 minutes
100
Add hops and stir
Cascade 5.9%
50 g
15 minutes



Chilling, Measure OG and Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
100
Chill wort to 21 degrees celsius
21
Measure OG
1055
21
Pour to fermenter 1
22.5 liters
21
Pour to fermenter 2
21.5 liters
21
Add yeast to fermenter 1 and 2
S-04
10 g
21
Fermentation
8 days



Secondary Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
21
Pour fermenter 1 to new fermenter
18.5 liters
21
Pour fermenter 2 to new fermenter
18.5 liters
21
Add to fermenter 1
Cascade 5.9%
24 g
21
Add to fermenter 2
Cascade 5.9%
26 g
21
Secondary fermentation
29 days



Measure FG, Carbonate and Bottling

Degrees Celsius
To do
Ingredients
Amount
Duration
21
Measure FG
1016
21
Measure alcohol vol%
5.1
21
Calculate sugar for carbonation
21
Carbonate fermenter 1
Demerera sugar
70 g
20 minutes
21
Carbonate fermenter 2
Demerera sugar
78 g
20 minutes
21
Bottle the beers
37.4 liters



Carbonation, Labeling, Storing and Drinking

Degrees Celsius
To do
Ingredients
Amount
Duration
21
Carbonation
2 weeks
21
Label the bottles
21
Test drink
21
Store it
4 weeks
10
Drink it!
Until all is gone
Review of Cascade Effect - American Pale Ale

Black Flame - Imperial wheat stout with ginger

I tasted a wheat stout, and I got inspired to make this all grain beer recipe. I wanted it to have much alcohol, so I decided to make it an imperial wheat stout. I decided to add ginger to give the beer a bit of a sting in the taste.

Black Flame

Production date - 17/04/11

The ingredients;
50 liter water
7,0 kg Wheat malt - EBC 3
2,0 kg Cara Munich - EBC 120
2,0 kg Aroma malt - EBC 150
1,0 kg Smoked malt - EBC 4
1,0 kg Black malt - EBC 1500
1,0 kg Chocolate wheat malt - EBC 1100
3,0 kg Demerera sugar - EBC 80
50 g Magnum 14,0%
50 g Pilgrim 11,0%
50 g Northdown 7,6%
100 g Fuggle 6,5%
200 g fresh ginger
S-33 yeast

The data for this beer is;
Alcohol (Vol%): 10.0
Colour (EBC): 143
Bitterness (IBU): 56
BU/GU ratio: 0.61
Original Gravity (OG): 1092
Final Gravity (FG): 1016

The brewing process;

Heating the water

Degrees Celsius
To do
Ingredients
Amount
Duration
7
Raise temperature to 69 degrees celsius
Water
50 liters



Mashing, Lautering and Sparging - Mashing 90 minutes – Mashout 30 minutes

Degrees Celsius
To do
Ingredients
Amount
Duration
69
Add malt and stir whole periode
All the malt
14 kg
90 minutes
69
Raise temperature to 74 degrees celsius
74
Stir whole periode
30 minutes
74
Strainer up
74
Sparge
74 degrees celsius water
22 liters
74
Raise temperature to boiling point



Boiling - 60 minutes from start to end

Degrees Celsius
To do
Ingredients
Amount
Boil time
100
Add hops and stir
Magnum 14,0%
50 g
60 minutes
100
Add flavour and stir
Ginger
200 g
60 minutes
100
Add hops and stir
Pilgrim 11,0%
50 g
45 minutes
100
Add hops and stir
Northdown 7,6%
50 g
30 minutes
100
Add hops and stir
Demerera sugar
3 kg
30 minutes
100
Add hops and stir
Fuggle 6,5%
50 g
10 minutes
100
Add clarifying agent and stir
Irish moss
16 g
10 minutes
100
Add hops and stir
Fuggle 6,5%
20 g
5 minutes



Chilling, Measure OG and Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
100
Chill wort to 29 degrees celsius
20
Measure OG
1074
29
Pour to fermenter 1
28 liters
29
Pour to fermenter 2
22.5 liters
29
Add yeast to fermenter 1 and 2
S-33
10 g
29
Fermentation
8 days



Secondary Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
24
Pour fermenter 1 to new fermenter
25 liters
24
Pour fermenter 2 to new fermenter
20.5 liters
24
Add to fermenter 1
Fuggle 6,5%
16.5 g
24
Add to fermenter 2
Fuggle 6,5%
13.5 g
24
Secondary fermentation
12 days



Measure FG, Carbonate and Bottling

Degrees Celsius
To do
Ingredients
Amount
Duration
24
Measure FG
1016
24
Measure alcohol vol%
10.0
24
Calculate sugar for carbonation
24
Carbonate fermenter 1
Demerera sugar
132 g
20 minutes
24
Carbonate fermenter 2
Demerera sugar
108 g
20 minutes
24
Bottle the beers
44.5 liters



Carbonation, Labeling, Storing and Drinking

Degrees Celsius
To do
Ingredients
Amount
Duration
24
Carbonation
2 weeks
24
Label the bottles
24
Test drink
24
Store it
3 months minimum
12
Drink it!
Until all is gone

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Pirate - Stout with black liquorice

This is my first imperial stout all grain beer recipe. I wanted to put black liquorice in it, to give et a darker and more special flavor, than just the complex malty taste.

Pirate

Production date - 27/3/10

The ingredients;
31 liter water
8,0 kg Pale ale malt - EBC 4
500 g spray malt - EBC 8
500 g carafa type III - EBC 1400
600 g Chokolate malt - EBC 900
100 g coffee light malt - EBC 250
500 g aroma 150 malt - EBC 150
500 g munich 25 malt - EBC 25
100 g smoke malt - EBC 4
50 g Amarillo 9,0%
50 g East Kent Golding 5,6%
100 g black liquorice
T-58 yeast

The data for this beer is;
Alcohol (Vol%): 7.3
Colour (EBC): 108
Bitterness (IBU): 23
BU/GU ratio: 0.25
Original Gravity (OG): 1091
Final Gravity (FG): 1035

The brewing process;
0.00: 31 liter water in kettle
0.35: 8,0 kg Pale ale malt, 500 g spray malt, 500 g carafa type III, 600 g Chokolate malt, 100 g coffee light, 500 g aroma 150 malt ,500 g munich 25 malt, 100 g smoke malt added at 70 celsius
2.05: Temperature raised to 76
2.20: 76 celsius
2.35: Strainer with the mash lifted up and sparged with 10 liter of water at 72 celsius. The wort is brought to the boiling point
3.40: 25 g EKG 5,6% and 50 g black liquorice added
4.10: 25 g amarillo 9,0% and 500 g spray malt added
4.25: 25 g amarillo 9,0% and 50 g black liquorice added
4.35: 16 g "Irish moss" added
4.40: 25 g East Kent Golding 5,6% added
4.45: The wort is chilled to 21 celsius. OG (original gravity) is measured to 1091. T-58 added. The fermenters are placed at 21 celsius

05/04/10: Secondary fermentation - at 21 celsius

11/04/10: Final Gravity (FG) measured to 1035. Alcohol calculated to 7.3 Vol. %. Carbonation in fermenter with 21,5 liters; 99 g sugar. Leave the fermenter for 20 minutes then bottle it.

01/07/10: Ready for drinking

Review of Pirate - Stout with black liquorice

Cold Wheats - Weizen with cardamom

This is my first attempt to make an all grain beer recipe for a Weizen. I like to add different flavors to my beers, so I decided to try out cardamom. I wanted to use some malts that would give the beer a taste of bread, to make it "cake-like".

Cold Wheats

Production date - 5/6/10

The ingredients;
45 liter water
3750g Pilsner malt – EBC 4
4600 g hvede malt - EBC 4
900 g Biscuit malt – EBC 50
50g Hallertauer Mittelfruh – Alpha 4,1%
50g Cascade - alpha 6,3%
10 g "Irish moss"
100 g cardamom
Safbrew WB-06

The data for this beer is;
Alcohol (Vol%): 5.8
Colour (EBC): 12
Bitterness (IBU): 15
BU/GU ratio: 0.29
Original Gravity (OG): 1051
Final Gravity (FG): 1007

The brewing process;
0.00: 45 liter water in kettle
0.20: 3750 g pilsner malt, 4600 g wheat malt and 900 g biscuit malt added to water at 35 celcius
0.50: Temperature raised to 63 celsius
1.20: Temperature is 63 celsius
2.05: Temperature raised to 71 celsius
2.25: Temperature is 71 celsius
2.55: The strainer with the mash is lifted from the wort, and the mash is sparged with 15 liter water on 74 celsius
3.10: The wort is brought to the boiling point
3.55: When the wort is boiling add 25 g Hallertauer Mittelfruh and 100 g whole cardamom
4.10: 25 g Hallertauer Mittelfruh added
4.25: 30 g cascade added
4.30: "Irish moss" added
4.35: 20 g cascade added
4.40: The wort is chilled to 21 celcius
OG (original gravity) is measured to 1051. The wort is poured to 2 fermenters with 22,5 liter and 21,5 liter. The yeast Safbrew WB-06 is added at 21 celsius

15/06/10: Secondary fermentation - at 21 celsius

27/06/10: Final Gravity (FG) measured to 1007. Alcohol calculated to 5.8 Vol. %. Carbonation in fermenter 1 with 22 liter; 295 g sugar. Carbonation in fermenter 2 with 16 liter; 215 g sugar. Leave the fermenters for 20 minutes, then bottle the beer. Plece the bottles at 21 celsius.

11/07/10: Ready for drinking

Review of Cold Wheats - Weizen with cardamom

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