Pale Ale malt

Elderberry flower boy - Pale Ale with elderberry flowers

This is my shot to make a summertime all grain beer recipe, so I have added elderberry flowers to this Pale Ale.

Production date - 31/7/08

The ingredients;
55 liter water
12,7 kg Pale ale malt
50 g Styrian Goldings - alpha 5,0%
50 g Cascade - alpha 6,8%
7 twigs of elderberry flower - 60g
Safale S-04

The data for this beer is;
Alcohol (Vol%): 5.0
Colour (EBC): 11
Bitterness (IBU): 19
BU/GU ratio: 0.34
Original Gravity (OG): 1056
Final Gravity (FG): 1018

The brewing process;
0.00: 55 liter water in kettle
1.15: 12,7 kg pale ale malt added at 70 celsius
2.45: Strainer with the mash lifted up and sparged with 8 liter of water at 78 celsius. The wort is brought to the boiling point
3.25: 50 g Styrian Golding, 30 g Cascade and 7 twigs of elderberry flower is added
4.05: 10 g Cascade added
4.15: 10 g Cascade added
4.25: The wort is chilled
5.30: The wort is chilled to 26 celsius. OG (original gravity) is measured to 1056. The wort is poured to 2 fermenters and the yeast Safale S-04 is added. Place the fermenters at 26 celcius

04/08/08: Secondary fermentation - at 23 celsius

15/08/08: Final Gravity (FG) measured to 1018. Alcohol calculated 5.0 Vol. %. Carbonation in fermenter 1 med 17 liters; 83 g sugar. Carbonation in fermenter 2 with 22 liters; 106 g sugar. Leave the fermenters for 20 min then bottle it.

30/08/08: Ready for drinking

Hops headache - IPA

This all grain beer recipe gives you a beer with a good aroma and nice bitterness. A good beer for the hot summer.

Hops headache - IPA

Production date - 16/5/09

The ingredients;
50 liter water
12,0 kg Pale ale malt
0,73 kg amber malt
0,5 kg wheat
2,0 kg munich malt
100 g East Kent Golding 4,8%
200 g Cascade 5,8%
50 g Amarillo 8,9%
S-04

The data for this beer is;
Alcohol (Vol%): 5.5
Colour (EBC): 16
Bitterness (IBU): 43
BU/GU ratio: 0.65
Original Gravity (OG): 1066
Final Gravity (FG): 1024

The brewing process;
0.00: 50 liter of water in kettle
1.00: 12 kg pale ale malt, 2 kg munich malt, 0.73 kg amber malt and 0.5 kgis added at 68 celsius
2.30: Temperature raised to 73 celsius
2.35: 73 celsius
2.50: Strainer with the mash lifted up and sparged with 8 liter of water at 78 celsius. The wort is brought to the boiling point
3.40: 50 g amarillo 8,9% and 50 g cascade 5,8% added
4.20: 100 g East Kent Golding 4,8% added
4.30: 50 g cascade 5,8% added
4.35: 50 g cascade 5,8% added
4.40: The wort is chilled to 80 celsius and then poured to the fermenters. 50 g cascade 5,8% added as dry hopping. The wort is chilled to 21 celsius. Original Gravity (OG) measured to 1066. The S-04 is added. Place the fermenters at 21 celcius.

21/05/09: Secondary fermentation - at 21 celsius

01/06/09: Final Gravity (FG) is measured to 1024. Alcohol calculated to 5.5 Vol. %. Carbonation in fermenter 1 with 19 liter; 90 g sugar. Carbonation in fermenter 2 with 11 liter; 52 g sugar. Leave the fermenters for 20 min then bottle it.

15/06/09: Ready for drinking

Honey-bunny - with a twist! - Pale ale with honey and lemon

My first attempt to use honey in an all grain beer recipe. I thought about what would go well with the taste of honey, and came up with the idea to put lemon in as well.

honeybunny

Production date - 28/3/10

The ingredients;
50 l water
7,0 kg Pale ale malt - EBC 4
500 g wheat malt light - EBC 4
500 g cara 20 malt - EBC 20
500 g munich 15 malt - EBC 25
50 g Chinook 13,9%
50 g Centennial 11,7%
1 kg honey
20 g fresh lemon zest
100 ml fresh lemon juice
Safale S-04

The data for this beer is;
Alcohol (Vol%): 6.7
Colour (EBC): 14
Bitterness (IBU): 38
BU/GU ratio: 0.54
Original Gravity (OG): 1070
Final Gravity (FG): 1019

The brewing process;
0.00: 50 in kettle
0.50: 7 kg pale ale malt, 0,5 kg wheat malt, 0,5 kg cara 20 malt and 0,5 kg munich 15 malt added at 69 celsius
2.20: Temperature raised to 74 celsius
2.30: 74 celsius
2.50: The strainer and mash is removed. 10 liters of water at 75 is used for sparging.
3.10: Temperature raised to 100 celsius
3.35: 25 g centennial 11,7% added
4.05: 25 g chinook 13,9% added
4.20: 25 g chinook 13,9%, 20 g lemon zest and 100 ml lemon juice added
4.25: 16 g "Irish moss" added
4.30: 25 g centennial 11,7% and 1 kg honey added
4.40: The wort is poured to fermenter and Original Gravity (OG) is measured to 1070. When the wort has cooled, the yeast is added. The beer is brewed without a chiller

29/03/10: S-04 added. Fermentation at 21 celsius

05/04/10: Secondary fermentation at 21 celsius

11/04/10: Final Gravity (FG) measured to 1019. Alcohol calculated to 6.7 Vol. %. Carbonation fermenter 1 with 21 liter; 89 g sugar. Carbonation in fermenter 2 with 7,5 liter; 32 g sugar. Leave fermenters for 20 mins and the bottle it. The bottles are placed at 21 celsius. Bottled 27,2 liters total.

01/05/10: Ready to drink

All Grain Malt for Brewing Your Beer at Home

All grain malt

Malt gives the beer body and color. Malting also preserves the grain and activate the enzymes that helps to convert starch into sugar. The finished malt has been going through a process that develops over three phases: casting, germination and drying. Malt can be madefrom barley, wheat, rye and oats. It is possible to use other grains for brewing, but they are usually not malted. Barley is followed by wheat, the most commonly used grain for malting.

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