– Batch Scale : 20L
\n– Target profile : hop-malt balanced (a bit more malt-forwarded)
\n– Target degree : 4% ABV, 1.5~2 Plato, 18 IBU
\n* Substitution of similar ingredient applicable<\/p>\n
* Mashing ingredients
\n2-row Pilsner malt 3kg
\nCara-Pils 0.2kg
\n+ Water profile SO4 : Cl2 = 0.2: 1 recommended<\/p>\n
* Mashing profile (Step mash)
\n– Strike malt with 70degC \/ 9.6L water (dependent on ambient temperature)
\n– 63degC, 15mins
\n– 68degC, 15mins
\n– 72degC, 15mins
\n– 76degC, 5mins (Mash out)<\/p>\n
* Sparging
\n– Fly sparging with 76degC \/ 15.5L water<\/p>\n
* Boiling
\n– Pre-boil volume: 22L
\n= Cascade, 60mins, 5g
\n– Post-boil volume: 20L
\n= Cascade, Flame out, 10mins before chilling, 5g
\n= Eukanot, Flame out, 10mins before chilling, 25g<\/p>\n
* Chilling and yeast pitching
\n– Wort chilling temperature target: 19~20degC
\n– Yeast pitch : 1pkg of US-05 (11.5g)
\n– Fermentation temperature: 18~20degC<\/p>\n
* Conditioning
\n– about 0~1degC, at least more than 2days (until almost~all trubs are settled down)
\n– Fining agent can be poured in for good clarity within a few days<\/p>\n
* Packaging
\n– For priming process: 10g corn sugar \/ 1L beer
\n– Target carbonation : 2.4~2.6v\/v<\/p>\n
Ingredients:
\n– 8400 g Pilsner Malt
\n– 5830 g Munich Malt
\n– 860 g CaraHell (Caramel Malt)
\n– 720 g Melanoidin Malt
\n– ca. 124 g El Dorado Hops (sufficient for 30 IBU, depending on the alpha acid rate of the respective hops; the concrete amount of hops varies accordingly)
\n– 35 g S-04 Yeast (3 Units)<\/p>\n
Brewing:
\n– Crush the Malt and mash in 41.22 L Water at 73.00 \u00b0C.
\n– Rest for 60 minutes at 66.00 \u00b0C.
\n– Mash out at 78.00 \u00b0C.
\n– Filter the mixture and pour 36.90 L water over the Mash.
\n– Add 88 gHops and simmer at 98 \u00b0C for 60min.
\n– Add another 40 g of Hops.
\n– Chill to 25\u00b0C, filter the mixture and pour into a container.
\n– Add Yeast and leave sealed in the container at 20\u00b0C for 14 days for primary fermentation.
\n– Transfer the mixture to a clean container and add 100g Sugar and 2 tablespoonful Yeast from the bottom of the primary fermentation container.
\n– Bottle for secondary fermentation and carbonation and leave at 20\u00b0C for 8-10 days.
\n– Store bottles at 12-14\u00b0C for another 14 days.
\n– Serve cold and enjoy.<\/p>\n
Made by Praha993 in Busan, Korea.
\n*This recipe is converted to be for 25 liter, so people can make it in their homes without any professional equipment.<\/p>\n
Czech pilsner malt 4.5kg
\nCarapils malt (or crystal malt) 0.25kg
\nCaramel malt 0.4kg caramel malt (~40\u00b0L)
\nChocolate malt 35g
\nRoasted barley 50g<\/p>\n
42g sladek hop (80′ addition)
\n33g saaz (0′ addition)<\/p>\n
Meshil (plum) 600-800ml depends how aromatic and sweet you wish the beer to be<\/p>\n
Single infusion mash at 64\u00b0C for an hour, then heat up to mash out temp 78\u00b0 After lautering, sparge by 78\u00b0C hot water. Boil worth for 80′ with two additions of hops. In the first minute of boiling, add Sladek hop. While whirl-pooling, add Saaz<\/p>\n
Cool wort and add yeast.<\/p>\n
Recommend Czech Budweiser yeast strain, or any other czech yeast strain. Temperatures and time for the primal fermentation and lagering–> follow yeast package instructions.<\/p>\n
Add meshil to the kettle for lagering, at ~3\u00b0C temperature.<\/p>\n
Target ABV 4.6%, Target volume 1550 litres<\/p>\n
BITTERING HOPS: Weight oz (Alpha %)
\nAdmiral 47 (16.7)
\nGoldings 40 (5.35)
\nTotal 87 (22.05)<\/p>\n
AROMA\/LATE HOPS: Weight oz (Alpha %)
\nFirst gold 32 (10.2)<\/p>\n
MALT: Weight lbs (Weight kg)
\nLager 496.04 (225)
\nAmber 5.625 (2.5515)
\nCrystal 28.125 (12.7575)
\nChocolate 3.9375 (1.78605)
\nCrushed malted wheat 11.25 (5.103)
\nTerrefied wheat 5.625 (2.5515)<\/p>\n
(cerveja ale, 100% malte, extrato original: 12\u00b0P, amargor: 24 IBU, Abv.: 4,6%, volume: 20L)<\/p>\n
Ingredientes:
\n35L \u00c1gua mineral ou filtrada
\n4kg Malte Pilsen ou Pale Ale
\n500g Malte Carapils
\n300g Malte de trigo
\n140g Aveia em flocos
\n22g L\u00fapulo Citra
\n17g L\u00fapulo Cascade
\n100g Capim Lim\u00e3o
\n25g Guaran\u00e1 em p\u00f3
\n1 sach\u00ea Fermento US-05<\/p>\n
Procedimento:
\nMoer o malte (4,8kg), n\u00e3o sendo necess\u00e1rio moer a aveia
\nAquecer 12 litros de \u00e1gua a 58\u00b0C
\nMisturar os 12 litros de \u00e1gua a 58\u00b0C com os maltes mo\u00eddos e a aveia em flocos
\nRepousar a mistura a 55\u00b0C por 15 min
\nAquecer a mistura de 55\u00b0C para 66\u00b0C em 20 min
\nRepousar a mistura a 66\u00b0C por 45 min
\nAquecer a mistura de 66\u00b0C para 71\u00b0C em 15 min
\nRepousar a mistura a 71\u00b0C por 15 min
\nAquecer a mistura de 71\u00b0C para 78\u00b0C
\nRepousar a mistura a 78\u00b0C por 5 min
\nIniciar a recircula\u00e7\u00e3o de mosto (recircular at\u00e9 o mosto sair l\u00edmpido)
\nIniciar o processo de filtra\u00e7\u00e3o de mosto, coletando aprox. 8 litros de mosto
\nLavar o baga\u00e7o duas vezes com 11 litros de \u00e1gua a 78\u00b0C, coletando aprox. 26 litros
\nFerver o mosto coletado (aprox. 26 litros) por 90 minutos
\nAdicionar 5g de Citra 30 min ap\u00f3s o in\u00edcio da fervura
\nAdicionar 5g de Citra e 5g de Cascade 60 min ap\u00f3s o in\u00edcio da fervura
\nAdicionar 12g de Citra e 12g de Cascade 5 min antes do t\u00e9rmino da fervura
\nUtilizando um chiller, resfriar o mosto a para 18\u00b0C e transferi-lo para um fermentador j\u00e1 previamente limpo e sanitizado promovendo aera\u00e7\u00e3o do mosto
\nInocular a levedura US-05 (1 sach\u00ea de 11,5g)
\nFermentar a 18-20\u00b0C por 5-7 dias at\u00e9 a atenua\u00e7\u00e3o alcan\u00e7ar 3\u00b0P
\nMaturar a cerveja a 0-4\u00b0C por 10-15 dias
\nDissolver 130g de a\u00e7\u00facar na cerveja maturada e imediatamente envaza-la em garrafas de vidro, previamente limpas e esterilizadas
\nCondicionar as garrafas tampadas em local escuro e inodoro a temperatura de 18-22\u00b0C por 5-7 dias para refermenta\u00e7\u00e3o na garrafa e carbonata\u00e7\u00e3o<\/p>\n
(19 L, ALL-GRAIN) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV = 5,1 %)<\/p>\n
INGREDIENTS<\/p>\n
MALT:
\n3,8 kg Maris Otter (3,0 SRM)
\n800 g Munich Malt (7,1 SRM)
\n200 g Crystal Malt (66,0 SRM)
\n100 g Brown Malt (95,4 SRM)
\n80 g Carafa Special Type III (710,7 SRM)
\nHOPS:
\n7.48 AAU Northern Brewer hop pellets (FWH.)
\n(25 g of 8.5% alpha acid)
\n2.92 AAU Williamette hop pellets (7 min.)
\n(15 g of 5.5% alpha acid)<\/p>\n
SPICE:
\n35 g Guaran\u00e1 berries
\nCrush Guaran\u00e1 beans and infuse in 1 quart of hot boiled
\nwater (max temperature 78 \u00b0C).
\nFilter the mixture and add to the boiling wort the last 15
\nminutes.
\nYEAST:
\nLondon Ale (White Labs #WLP013)<\/p>\n
STEP BY STEP<\/p>\n
Mash crushed grains at 66,0 \u00b0C in 13,5 L of water.
\nHold mash at 66 \u00b0C for 60 minutes.
\nHeat to 72 \u00b0C.
\nHold mash at 72 \u00b0C for 5 minutes.
\nHeat to 78 \u00b0C.
\nHold mash at 78 \u00b0C for 10 minutes.
\nSparge with 15,5 L of 78 \u00b0C water.
\nCollect 22,7 L of wort.
\nRemember to add Northern Brewer hops at the beginning
\nof sparge a.k.a. First Wort Hops\/FWH.
\nBoil wort for 60 minutes.
\nAdd the Guaran\u00e1 mixture the last 15 minutes and the
\nWillamette hops the last 7 minutes.
\nCool wort to 19,5 \u00b0C and transfer to clean and disinfected
\nfermenter.<\/p>\n
Remember to aerate the cooled wort, dissolving as much
\noxygen as possible in the wort.
\nPitch Yeast.
\nFerment at 19,5 \u00b0C until fermentation is completed (approx.
\n7-10 days).
\nDissolve 90 g of sugar in a small amount boiling water.
\nPut the sugar mixture in a clean and disinfected container,
\nand transfer the fermented beer this will ensure even
\ndistribution of carbonation sugar.
\nLeave as much yeast sediment\/trub as possible, in the
\nfermenter.
\nBe careful not to aerate the fermented beer in the process.
\nBottle for carbonation and leave at 19,5 \u00b0C for 7-10 days.
\nStore bottles at 4-8 \u00b0C for another 14-30 days.
\n\u2013 Serve cold and enjoy.<\/p>\n
FREE BEER version 3.1 is on it’s way.<\/p>\n
Brewer: Arnaldo RIbero, Sao Paulo, Brasil, November 2007.
\n(CERVEJA ALE, 100% MALTE DE CEVADA, EXTRATO ORIGINAL 11,5\u00baP, AMARGOR TOTAL 12 IBU, \u00c1LCOOL 3,8% V\/V, VOLUME FINAL DE 19 L)<\/p>\n
Ingredientes:
\n\u00c1gua (11,7 L)
\nMalte
\nPilsen (2,0 Kg)
\nPale Ale (0,6 Kg)
\nCaramelo (230 g)
\nCarafa (100 g)
\nL\u00fapulo
\nVariedade Galena (22,5 g em pellets de 10,5% alfa-\u00e1cidos)
\nVariedade Perle (10,0 g em pellets de 4.4% alfa-\u00e1cidos)
\nLevedura
\nAle (alta fermenta\u00e7\u00e3o, SAFALE SO 4)<\/p>\n
Passo a passo:
\nMoer os maltes (2,930 Kg).
\nMisturar os maltes mo\u00eddos em 11,7 L de \u00e1gua a 66\u00baC (propor\u00e7\u00e3o \u2013 1 Kg malte : 4 L \u00e1gua).
\nManter mosto a 66\u00baC por 60 minutos.
\nElevar temperatura para 72\u00baC.
\nManter mosto a 72\u00baC por 5 minutos.
\nElevar temperatura para 78\u00baC.
\nManter mosto a 78\u00baC por 10 minutos.
\nIniciar filtra\u00e7\u00e3o coletando aproximadamente 9 L de mosto.
\nLavar o baga\u00e7o com 11 L de \u00e1gua a 78\u00baC, coletando no total 20 L de mosto.
\nFerver mosto filtrado por 75 minutos.
\nAdicionar 12,5 g de l\u00fapulo Galena 1 minuto ap\u00f3s in\u00edcio da fervura, 10,0 g de l\u00fapulo Galena 30 minutos ap\u00f3s in\u00edcio da fervura e 10,0 g de l\u00fapulo Perle 1 minuto antes do t\u00e9rmino da fervura.
\nResfriar o mosto a 19\u00baC e transferir para fermentador limpo e esterilizado. Aerar o mosto frio, dissolvendo o m\u00e1ximo de oxig\u00eanio poss\u00edvel.
\nDosar levedura (propor\u00e7\u00e3o \u2013 5 a 8 g levedura : 10 L mosto frio).
\nFermentar a 20\u00baC at\u00e9 processo de fermenta\u00e7\u00e3o completo (aproximadamente 4 a 5 dias).
\nCuidar para n\u00e3o mais aerar a cerveja em processo de fermenta\u00e7\u00e3o e matura\u00e7\u00e3o.
\nResfriar para 8 a 10\u00baC e manter esta temperatura de matura\u00e7\u00e3o durante 10 a 15 dias.
\nResfriar para 0 a 2\u00baC nos \u00faltimos 2 dias de matura\u00e7\u00e3o para garantir o m\u00e1ximo de sedimenta\u00e7\u00e3o e remo\u00e7\u00e3o de leveduras poss\u00edvel.
\nAcondicionar em garrafas limpas e esterilizadas e manter a temperatura entre 2 e 4\u00baC para consumo em, no m\u00e1ximo, 20 dias.
\nSa\u00fade!<\/p>\n
Knoxville, Tennessee, November 2007.<\/p>\n
(5 gallons\/19 L, all-grain) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV = 5,2 %<\/p>\n
Ingredients
\nMalt: 10 lbs Maris Otter,
\n1 lbs Munich Malt,
\n7 oz Crystal Malt 90L,
\n4 oz Brown Malt,
\n3 oz Special B<\/p>\n
Hops:
\n7.48 AAU Northern Brewer hop pellets (FWH.),
\n(1 oz of 8.5% alpha acid),
\n2.92 AAU E. Kent Goldings hop pellets (7 min.),
\n(1 oz of 5.5% alpha acid)<\/p>\n
“Spice”:
\n2 oz Guaran\u00e1 berries.
\nCrush Guaran\u00e1 berries and infuse in 1 quart of hot boiled water (max temperature 172 \u00b0F).
\nFilter the mixture and add to the boiling wort the last 15 min.<\/p>\n
2 oz Reishi Mushroom (Ganoderma Lucidum, Lingzhi).
\nCrush or grind and infuse in 1 quart of hot boiled water (max temperature 172 \u00b0F).
\nSteep for 30 minutes.
\nFilter the mixture and add to the boiling wort the last 15 min.<\/p>\n
Yeast:
\nLondon Ale (White Labs #WLP013)<\/p>\n
Step by Step
\nMash crushed grains at 150 \u00b0F in 14 quarts of Water.
\nHold mash at 151 \u00b0F for 60 minutes.
\nHeat to 162 \u00b0F.
\nHold mash at 162 \u00b0F for 5 minutes.
\nHeat to 172 \u00b0F.
\nHold mash at 172 \u00b0F for 10 minutes.
\nSparge with 4 gallons of 172 \u00b0F water.
\nCollect 6 gallons of wort.
\nRemember to add Northern Brewer hops at the beginning of sparge a.k.a. First Wort Hops\/FWH.
\nBoil wort for 60 minutes.
\nAdding the Guaran\u00e1 mixture the last 15 minutes and the Willamette hops the last 7 minutes.
\nCool wort to 67 \u00b0F and transfer to clean and disinfected fermenter.
\nRemember to aerate the cooled wort, dissolving as much oxygen as possible in the wort.<\/p>\n
Pitch Yeast.<\/p>\n
Ferment at 67 \u00b0F until fermentation is completed (aprox. 7-10 days).<\/p>\n
Dissolve 3 oz of sugar in a small amount boiling water.
\nPut the sugar mixture in a clean and disinfected container, and transfer the fermented beer this will ensure even distribution of carbonation sugar. Leave as much yeast sediment\/trub as possible, in the fermenter.
\nBe careful not to aerate the fermented beer in the process.<\/p>\n
Bottle for carbonation and leave at 67 \u00b0F for 7-10 days.<\/p>\n
Store bottles at 39-46 \u00b0F for another 14-30 days.<\/p>\n
Serve cold and enjoy.<\/p>\n