Brew beer at home - learn how to make homemade beer!

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!

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%): 6.2
Colour (EBC): 30
Bitterness (IBU): 83
BU/GU ratio: 1.34
Original Gravity (OG): 1062
Final Gravity (FG): 1013

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		xx liters
21	Pour to fermenter 2		xx 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		xx liters
21	Pour fermenter 2 to new fermenter		xx liters
21	Add to fermenter 1	Challenger 9.2%	XX g
21	Add to fermenter 2	Challenger 9.2%	XX g
21	Secondary fermentation			29 days

Measure FG, Carbonate and Bottling

Degrees Celsius	To do	Ingredients	Amount	Duration
21	Measure FG		XXXX
21	Measure alcohol vol%		xx
21	Calculate sugar for carbonation
21	Carbonate fermenter 1	Demerera sugar	xx g	20 minutes
21	Carbonate fermenter 2	Demerera sugar	xx g	20 minutes
21	Bottle the beers		xx 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

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

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

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...!

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

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!

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

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

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!

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

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.

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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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.

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

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".

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