BeerLab Home Brew Supplies

Golden Otter Pale Ale (All Grain)

Boil duration: 1 hour
Final volume: 20 Litres
Original/starting gravity: 1.050 - 1.054
Final gravity: 1.010 – 1.014
Alcohol: 5.2%

Ingredients

5 kg Maris Otter Malt
35 g 8.8% AA Northern Brewer hops (60 min)
60 g 5.6% AA Kent Goldings Hops (10 min)
30 g 5.6 % AA Kent Goldings Hops (2 min)
5 ml Irish moss
Safale S-04 Yeast
120 g Sucrose to carbonate

Water needed:

13 Liters @ 78 C to soak grain in (referred to as mashing)

20 Liters @ 80 C to rinse grain (referred to as sparging)

Work Order

  1. Measure out 13 Liters of water into a pot and heat to 75 C°.

  2. Fill cold mash tun  with the crushed grain, add water and mash for 60 min (target temp is 66 degrees but between 65 and 68 will work)

  3. Heat 20 Liters of water to 80. Sparge the grain and drain wort into your brew pot (the temp will drop to 77 degrees) Bring the wort to the boil and add the first hop addition (35 g of Northern Brewer) . Boil for 60 minutes

  4. Stay with the pot for at least 5 minutes making sure the wort does not boil over. (if it looks like a boil over might happen turn off the heat and bring back to the boil slowly). While the wort boils make a sanitising solution. This can be made with 4 millilitres of unscented bleach for every liter of water. (Follow the instructions of a no rinse sanitiser if using one).

  5. Soak fermenter and all the equipment that will come in contact with the beer in the solution forat least 30 minutes. Rinse off the bleach solution with cold water at least 3 times making sure there is no bleach residue left.  Once the fermenter is santised pour the sanitising liquid into a suitable container to sanitise glass jug, scissors etc for later use.

  6. After the wort has boiled for 45 minutes -  lower the immersion chiller into the pot (if using one) and add the sachet of Irish moss.

  7. 10 minutes before the end of the boil add the second hop addition (60 g Kent Goldings)

  8. When there is 2 minutes left to the boil last hop addition (30 g Kent Goldings)

  9. At the end of the boil cool down wort to 22 C using a immersion chiller and add to the fermenter. Re hydrate yeast in 120 ml tepid water while wort is cooling.

  10. Add re hydrated yeast to the fermenter and shake well for a few minutes to aerate the wort.

  11. Fit the airlock filled with water or vodka and leave to ferment between 18 – 24 C° for two weeks.

    Carbonating your beer after 2 weeks

    Bottling

    1. Firstly you will need to make a sanitising solution again with either unscented bleach or a no rinse sanitiser to sanitise your bottles, caps, bottling tube and a spoon.
    2. Measure out 250ml of water into a small pot and add the 120g granulated sugar.
    3. Boil the mixture for 10 minutes and cover with a lid or foil (You can put the lid/foil on the pot the last minute of your boil to sanitise it).
    4. Cool the sugar solution down by putting the pot in a water bath with some ice.
    5. Once the solution is room temperature carefully pour it into your fermenter.
    6. Stir the beer gently with a sanitsed spoon to incorporate the sugar solution. Wait 30 minutes before bottling.

    Written by Lynnae Endersby — February 04, 2016

    Golden Otter Pale Ale (Partial mash)

    Boil duration: 1 hour
    Final volume: 20 Litres
    Original/starting gravity: 1.045 - 1.050
    Final gravity: 1.010 – 1.015
    Alcohol: 4.5%

    Ingredients

    2 kg Maris Otter Malt
    1.5 kg Maris Otter Light malt extract
    35 g 8.8% AA Northern Brewer hops (60 min)
    60 g 5.6% AA Kent Goldings Hops (10 min)
    30 g 5.6 % AA Kent Goldings Hops (2 min)
    5 ml Irish moss
    Safale S-04 Yeast
    120 g Sucrose to carbonate

    Note: Pre chill 6 liters of sanitised cold water water in the fridge

    Water needed

    • 6 Litres @ 70 C to soak grain in (referred to as mashing- this step activates enzymes and extracts sugars from the grain)  
    • 9 Litres @ 77 C to rinse grain (referred to as sparging – this step rinses the sugars out of the grain)

    Work Order

    1. Measure out 6 Litres of water into a pot and heat to 70 C°.
    2. Fill grain bag with the crushed grain.
    3. Gently lower the grain bag into the warm water (gas/heat should be switched off).
    4. Stir the grain gently inside the grain bag to make sure the entire contents of the bag is in contact with the warm water.
    5. The temperature of the water should now be 68 C°. If the water is too cold apply some heat.
    6. When the temperature is stable at 68 C° cover the pot with a blanket and set a timer for 60 minutes. (You are now mashing).
    7. Measure out 9 liters of water into a second pot and cover with a lid (this will be sparge water to rinse the grain with after an hour). Start heating gently to 77 C°.
    8. After 45 minutes check that the sparge water temperature is 77 C° (adjust temperature if necessary).
    9. Once the hour ‘mash’ is finished lift the grain bag out of the pot and let it rest in a sieve or colander (to drain into the pot it soaked in). Gently rinse the grain bag with the 77 C° sparge water making sure to leave about 7 cm headroom in the pot.  
    10. Apply heat to the collected grain liquid (now called wort) while sparging. Discard grain once sparging is complete.
    11. Once the wort almost comes to a boil remove from the heat and add the liquid and dry brew enhancer. Stir gently to dissolve and return to the heat.
    12. When the wort has come back to a boil add the first hop addition of 35 g of Northern Brewer hops. Set the timer for 60 minutes.
    13. Stay with the pot for at least 5 minutes making sure the wort does not boil over. (if it looks like a boil over might happen turn off the heat and bring back to the boil slowly).
    14. While the wort boils make a sanitising solution. This can be made with 4 millilitres of unscented bleach for every liter of water. (Follow the instructions of a no rinse sanitiser if using one).
    15. Soak fermenter and all the equipment that will come in contact with the beer in the solution for at least 30 minutes. Rinse off the bleach solution with cold water at least 3 times making sure there is no bleach residue left.  Once the fermenter is santised pour the sanitising liquid into a suitable container to sanitise glass jug, scissors etc for later use.
    16. After the wort has boiled for 45 minutes  lower the immersion chiller into the pot (if using one) and add the sachet of Irish moss.
    17. When there is 10 minutes left to the boil add the second hop addition (60 g Kent Goldings).
    18. When there is 2 minutes left to the boil ad the last hop addition (30 g Kent Goldings)
    19. Sanitise the thermometer, funnel (if using), sieve and a plastic/metal spoon.
    20. When the wort has boiled for one hour and all the hop additions have been added the wort needs to be chilled.
    21. Put a lid on the pot (to keep any wild yeasts/bacteria from infecting the wort while cooling) and leave in an ice bath to cool down. Alternatively the immersion chiller can be connected).
    22. Pour 6 litres of ice cold water into the sanitised fermenter while the wort cools.
    23. Re hydrate the sachet of yeast (remember to open with a pair of sanitised scissors) in the glass measuring jug containing 120 ml of clean tepid water. Cover with cling film and set aside.  
    24. When the wort has cooled to 40/35 C° remove the pot from the ice/immersion chiller from the pot.
    25. Pour the wort through a sanitised sieve into the fermenter filled with 6 litres of cold water – you can scrape the sieve with the sanitised spoon to speed up the process.
    26. Top off the fermenter to the 18 litre mark, shake well and take a hydrometer reading.
    27. Add more cold water if needed to get to target gravity (1.045 - 1.050)
    28. Shake up the fermenter to aerate the wort for 2 minutes.
    29. Swirl up the yeast and add to the fermenter.  Shake the fermenter well for another 2 minutes.
    30. Fit the airlock filled with water or vodka and leave to ferment between 18 – 24 C° for two weeks

    Carbonating your beer after 2 weeks

    Bottling

    1. Firstly you will need to make a sanitising solution again with either unscented bleach or a no rinse sanitiser to sanitise your bottles, caps, bottling tube and a spoon.
    2. Measure out 250ml of water into a small pot and add the 120g granulated sugar.
    3. Boil the mixture for 10 minutes and cover with a lid or foil (You can put the lid/foil on the pot the last minute of your boil to sanitise it).
    4. Cool the sugar solution down by putting the pot in a water bath with some ice.
    5. Once the solution is room temperature carefully pour it into your fermenter.
    6. Stir the beer gently with a sanitsed spoon to incorporate the sugar solution. Wait 30 minutes before bottling.

    Written by Lynnae Endersby — February 04, 2016

    Cascadian Ale/Black IPA (All Grain)

    Boil duration: 1 hour
    Final volume: 20 Litres
    Original/starting gravity: 1.060
    Final gravity: 1.014 – 1.017
    Alcohol: 5.6%

    Ingredients

    5 kg Pale Malt
    400 g Marris Otter
    330 g Carafa 1 Malt
    330 g Chocolate Malt
    400 g Carapils Malt
    340 g Pale Crystal Malt
    200 g Dark Crystal Malt
    20 g Southern Passion hops
    55 g Cascade hops
    5 ml Irish moss
    Safale US-05 Yeast
    110 g Sucrose to carbonate

    Water needed:
    13 Liters @ 78 C to soak grain in (referred to as mashing)

    20 Liters @ 80 C to rinse grain (referred to as sparging)

    Work Order

    1. Measure out 13 Liters of water into a pot and heat to 78 C°.

    2. Fill cold mash tun  with the crushed grain, add water and mash for 60 min (target temp is 68 degrees but between 65 and 68 will work)

    3. Heat 20 Liters of water to 80. Sparge the grain and drain wort into your brew pot (the temp will drop to 77 degrees) Bring the wort to the boil and add the first hop addition (10 g of Souther Passion) . Boil for 60 minutes

    4. Stay with the pot for at least 5 minutes making sure the wort does not boil over. (if it looks like a boil over might happen turn off the heat and bring back to the boil slowly). While the wort boils make a sanitising solution. This can be made with 4 millilitres of unscented bleach for every liter of water. (Follow the instructions of a no rinse sanitiser if using one).

    5. Soak fermenter and all the equipment that will come in contact with the beer in the solution forat least 30 minutes. Rinse off the bleach solution with cold water at least 3 times making sure there is no bleach residue left.  Once the fermenter is santised pour the sanitising liquid into a suitable container to sanitise glass jug, scissors etc for later use.

    6. After the wort has boiled for 15 minutes - add the second hop addition (10g Souther Passion)

    7. After the wort has boiled for 30 minutes - add the third hop addition (10 g Cascade)

    8. After the wort has boiled for 45 minutes - add the fourth hop addition (10 g Cascade), lower the immersion chiller into the pot (if using one) and add the sachet of Irish moss.

    9. 15 minutes before the end of the boil 

    10. Put immersion chiller in your pot ,add Irish moss

    11. When there is 5 minutes left to the boil add the last hop addition (10 g Cascade)

    12. - Rehydrate yeast in 120 ml tepid water

    13. At the end of the boil cool down wort to 22 C using a immersion chiller and add to the fermenter.

    14. Pitch re hydrated yeast

    15. Ideal fermentation temperature 19 - 23C

    16. Ferment for 2 weeks. Bottle with 116 g granulated sugar boiled in 200 ml water for 10 minutes & cooled.

    17. Shake up the fermenter to aerate the wort for 2 minutes.

    18. Swirl up the yeast and add to the fermenter.  Shake the fermenter well for another 2 minutes.

    19. Fit the airlock filled with water or vodka and leave to ferment between 18 – 24 C° for two weeks.

    Dry Hopping:

    3-5 Days before bottling:  Add the 25g Cascade hops  either directly to the fermenter with the wort; or Santise an old pair of stockings and make a hop-bag (ensuring that there is enough room for the hops to expand). This can then either be added directly to the fermenter or fasten ontosome string and allow it to hang, suspended in the wort.

    Carbonating your beer after 2 weeks

    Bottling

    1. Firstly you will need to make a sanitising solution again with either unscented bleach or a no rinse sanitiser to sanitise your bottles, caps, bottling tube and a spoon.
    2. Measure out 250ml of water into a small pot and add the 110g granulated sugar.
    3. Boil the mixture for 10 minutes and cover with a lid or foil (You can put the lid/foil on the pot the last minute of your boil to sanitise it).
    4. Cool the sugar solution down by putting the pot in a water bath with some ice.
    5. Once the solution is room temperature carefully pour it into your fermenter.
    6. Stir the beer gently with a sanitsed spoon to incorporate the sugar solution. Wait 30 minutes before bottling.

    Written by Lynnae Endersby — July 21, 2015

    Cascadian Ale/Black IPA (Partial Mash)

    Boil duration: 1 hour
    Final volume: 20 Litres
    Original/starting gravity: 1.061
    Final gravity: 1.014 – 1.017
    Alcohol: 5.6%

    Ingredients

    400 g Marris Otter
    330 g Carafa 1 Malt
    330 g Chocolate Malt
    400 g Carapils Malt
    340 g Pale Crystal Malt
    200 g Dark Crystal Malt
    600 g Dextrose
    400 g Light Dry Malt Extract
    1.4 kg Liquid malt extract
    20 g Southern Passion hops
    55 g Cascade hops
    5 ml Irish moss
    Safale US-05 Yeast
    110 g Sucrose to carbonate

    Water needed

    • 5.5 Litres @ 70 C to soak grain in (referred to as mashing- this step activates enzymes and extracts sugars from the grain)  
    • 6.75 Litres @ 77 C to rinse grain (referred to as sparging – this step rinses the sugars out of the grain)

    Work Order

    1. Measure out 5.5 Litres of water into a pot and heat to 70 C°.
    2. Fill grain bag with the crushed grain.
    3. Gently lower the grain bag into the warm water (gas/heat should be switched off).
    4. Stir the grain gently inside the grain bag to make sure the entire contents of the bag is in contact with the warm water.
    5. The temperature of the water should now be 68 C°. If the water is too cold apply some heat.
    6. When the temperature is stable at 68 C° cover the pot with a blanket and set a timer for 60 minutes. (You are now mashing).
    7. Measure out 6.75 liters of water into a second pot and cover with a lid (this will be sparge water to rinse the grain with after an hour). Start heating gently to 77 C°.
    8. After 45 minutes check that the sparge water temperature is 77 C° (adjust temperature if necessary).
    9. Once the hour ‘mash’ is finished lift the grain bag out of the pot and let it rest in a sieve or colander (to drain into the pot it soaked in). Gently rinse the grain bag with the 77 C° sparge water making sure to leave about 7 cm headroom in the pot.  
    10. Apply heat to the collected grain liquid (now called wort) while sparging. Discard grain once sparging is complete.
    11. Once the wort almost comes to a boil remove from the heat and add the liquid and dry brew enhancer. Stir gently to dissolve and return to the heat.
    12. When the wort has come back to a boil add the first hop addition of 10g of US Southern Passion hops. Set the timer for 60 minutes.
    13. Stay with the pot for at least 5 minutes making sure the wort does not boil over. (if it looks like a boil over might happen turn off the heat and bring back to the boil slowly).
    14. While the wort boils make a sanitising solution. This can be made with 4 millilitres of unscented bleach for every liter of water. (Follow the instructions of a no rinse sanitiser if using one).
    15. Soak fermenter and all the equipment that will come in contact with the beer in the solution for at least 30 minutes. Rinse off the bleach solution with cold water at least 3 times making sure there is no bleach residue left.  Once the fermenter is santised pour the sanitising liquid into a suitable container to sanitise glass jug, scissors etc for later use.
    16. After the wort has boiled for 15 minutes - add the second hop addition (10g Souther Passion).After the wort has boiled for 30 minutes - add the second hop addition (10 g Cascade.
    17. After the wort has boiled for 45 minutes - add the second hop addition (10 g Cascade), lower the immersion chiller into the pot (if using one) and add the sachet of Irish moss.
    18. When there is 5 minutes left to the boil add the last hop addition (10 g Cascade).
    19. Sanitise the thermometer, funnel (if using), sieve and a plastic/metal spoon.
    20. When the wort has boiled for one hour and all the hop additions have been added the wort needs to be chilled.
    21. Put a lid on the pot (to keep any wild yeasts/bacteria from infecting the wort while cooling) and leave in an ice bath to cool down. Alternatively the immersion chiller can be connected).
    22. Pour 5 litres of cold water into the sanitised fermenter while the wort cools.
    23. Rehydrate the sachet of yeast (remember to open with a pair of sanitised scissors) in the glass measuring jug containing 120 ml of clean tepid water. Cover with cling film and set aside.  
    24. When the wort has cooled to 35 C° remove the pot from the ice/immersion chiller from the pot.
    25. Pour the wort through a sanitised sieve into the fermenter filled with 5 litres of cold water – you can scrape the sieve with the sanitised spoon to speed up the process.
    26. Top off the fermenter to the 20 litre mark and take a hydrometer reading.
    27. Shake up the fermenter to aerate the wort for 2 minutes.
    28. Swirl up the yeast and add to the fermenter.  Shake the fermenter well for another 2 minutes.
    29. Fit the airlock filled with water or vodka and leave to ferment between 18 – 24 C° for two weeks

    Dry Hopping:

    3-5 Days before bottling:  Add the 25g Cascade hops  either directly to the fermenter with the wort; or Santise an old pair of stockings and make a hop-bag (ensuring that there is enough room for the hops to expand). This can then either be added directly to the fermenter or fasten ontosome string and allow it to hang, suspended in the wort.

    Carbonating your beer after 2 weeks

    Bottling

    1. Firstly you will need to make a sanitising solution again with either unscented bleach or a no rinse sanitiser to sanitise your bottles, caps, bottling tube and a spoon.
    2. Measure out 250ml of water into a small pot and add the 110g granulated sugar.
    3. Boil the mixture for 10 minutes and cover with a lid or foil (You can put the lid/foil on the pot the last minute of your boil to sanitise it).
    4. Cool the sugar solution down by putting the pot in a water bath with some ice.
    5. Once the solution is room temperature carefully pour it into your fermenter.
    6. Stir the beer gently with a sanitsed spoon to incorporate the sugar solution. Wait 30 minutes before bottling.

    Written by Lynnae Endersby — July 21, 2015

    Oatmeal Stout ( All Grain)

     

    Boil duration: 1 hour
    Final volume: 20 Liters
    Original/starting gravity: 1.050
    Final gravity: 1.014
    Alcohol: 5.1%

    Ingredients needed

    5 kg Pale Malt
    200 g Pale Malt
    300 g Pale Crystal 
    160 g Oat malt
    200 g Brown Malt
    200 g Roasted Barley Malt
    300 g Chocolate Malt
    10 g Southern passion hops (60 min)
    28 East Kent Goldings hops 
    5 ml Irish Moss
    Fermentis Safale US-04
    120 g Sucrose (to carbonate)

    Water needed:

    13 Liters @ 78 C to soak grain in (referred to as mashing)
    20 Liters @ 80 C to rinse grain (referred to as sparging)

    Work Order

    1. Measure out 13 Liters of water into a pot and heat to 78 C°.

    2. Fill cold mash tun  with the crushed grain, add water and mash for 60 min (target temp is 68 degrees but between 65 and 68 will work)

    3. Heat 20 Liters of water to 80oC. Sparge the grain and drain wort into your brew pot (the temp will drop to 77 degrees) Bring the wort to the boil and add the first hop addition (10 g of Souther Passion) . Boil for 60 minutes

    4. When there is 20 minutes left before the end of the boil, add 20 g East Kent Goldings hops

    5. 15 minutes before the end of the boil

    6. - Put immersion chiller in your pot
      - Add Irish moss
      - Rehydrate yeast in 120 ml tepid water

    7. 5 minutes before the end of the boil - Add 8 g East Kent Goldings

    8. At the end of the boil cool down wort to 22oC using a immersion chiller and add to the fermenter.

    9. Pitch re hydrated yeast

    10. Ideal fermentation temperature 19 - 23oC

    11. Ferment for 2 weeks. Bottle with 116 g granulated sugar boiled in 200 ml water for 10 minutes & cooled.

    12. Shake up the fermenter to aerate the wort for 2 minutes.

    13. Swirl up the yeast and add to the fermenter.  Shake the fermenter well for another 2 minutes.

    14. Fit the airlock filled with water or vodka and leave to ferment between 18 – 24 C° for two weeks.

    Carbonating your beer after 2 weeks :

    1. Firstly you will need to make a sanitising solution again with either unscented bleach or a no rinse sanitiser to sanitise your bottles, caps, bottling tube an a spoon.
    2. Measure out 250ml of water into a small pot and add the sachet of 120 g granulated sugar.
    3. Boil the mixture for 10 minutes and cover with a lid or foil (You can put the lid/foil on the pot the last minute of your boil to sanitise it).
    4. Cool the sugar solution down by putting the pot in a water bath with some ice.
    5. Once the solution is room temperature carefully pour it into your fermenter.
    6. Stir the beer gently with a sanitsed spoon to incorporate the sugar solution. Wait 30 minutes before bottling.

    Bottling

    1. Rinse the bottles well with water until there is no bleach residue/smell left.
    2. Fill the bottles 95 % with beer and put a sanitised cap on.
    3. Seal the cap with a capper.
    4. Leave the bottles in a dark area (20 C°) for two weeks to carbonate.
    5. After two weeks you can enjoy your beer!

    Written by Lynnae Endersby — July 21, 2015

    Oatmeal Stout (Partial Mash)

    Oatmeal Stout

    Boil duration: 1 hour
    Final volume: 20 Liters
    Original/starting gravity: 1.052
    Final gravity: 1.014
    Alcohol: 5.03%


    Ingredients needed

    200 g Pale Malt
    300 g Pale Crystal
    160 g Oat malt
    200 g Brown Malt
    200 g Roasted Barley Malt
    300 g Chocolate Malt
    1 kg Dry Malt Extract
    2.8 kg Light Liquid Malt Extract
    10 g Southern passion (US4/78) hops (60 min)
    28 East Kent Goldings hops (
    5 ml Irish Moss
    Fermentis Safale US-04
    120 g Sucrose (to carbonate)

    Water needed:
    5 Liters @ 70 C to soak grain in (referred to as mashing)

    6 Liters @ 77 C to rinse grain (referred to as sparging)

    Work Order

    1. Measure out 5 Liters of water into a pot and heat to 70 C°.
    2. Fill grain bag with the crushed grain.
    3. Gently lower the grain bag into the warm water (gas/heat should be switched off).
    4. Stir the grain gently inside the grain bag to make sure the entire contents of the bag is in contact with the warm water.
    5. The temperature of the water should now be 68 C°. If the water is too cold apply some heat.
    6. When the temperature is stable at 68 C° cover the pot with a blanket and set a timer for 60 minutes. (You are now mashing).
    7. Measure out 6 liters of water into a second pot and cover with a lid (this will be sparge water to rinse the grain with after an hour). Start heating gently to 77 C°.
    8. After 45 minutes check that the sparge water temperature is 77 C° (adjust temperature if necessary). 
    9. Once the hour ‘mash’ is finished lift the grain bag out of the pot and let it rest in a sieve or colander (to drain into the pot it soaked in)
    10. Gently rinse the grain bag with the 77 C° sparge water making sure to leave about 7 cm headroom in the pot.  
    11. Apply heat to the collected grain liquid (now called wort) while sparging. Discard grain once sparging is complete.
    12. Once the wort almost comes to a boil remove from the heat and add the liquid and dry malt extract powder. Stir gently to dissolve and return to the heat.
    13. When the wort has come back to a boil add the first hop addition of 10 g of Southern Passion. Set the timer for 60 minutes.
    14. Stay with the pot for at least 5 minutes making sure the wort does not boil over. (if it looks like a boil over might happen turn off the heat and bring back to the boil slowly).
    15. While the wort boils make a sanitising solution. This can be made with 4 millilitres of unscented bleach for every liter of water. (Follow the instructions of a no rinse sanitiser if using one).
    16. Soak fermenter and all the equipment that will come in contact with the beer in the solution for at least 30 minutes. Rinse off the bleach solution with cold water at least 3 times making sure there is no bleach residue left.  Once the fermenter is santised pour the sanitising liquid into a suitable container to sanitise glass jug, scissors etc for later use.
    17. After the wort has boiled for 45 minutes - add the second hop addition (20 g East Kent Goldings), lower the immersion chiller into the pot (if using one) and add the sachet of Irish moss.
    18. When there is five minutes left to the boil add the last hop addition (8 g East Kent Goldings).
    19. Sanitise the thermometer, funnel (if using), sieve and a plastic/metal spoon.
    20. When the wort has boiled for one hour and all the hop additions have been added the wort needs to be chilled.
    21. Put a lid on the pot (to keep any wild yeasts/bacteria from infecting the wort while cooling) and leave in an ice bath to cool down. Alternatively the immersion chiller can be connected).
    22. Pour 5 liters of cold water into the sanitised fermenter while the wort cools.
    23. Rehydrate the sachet of yeast (remember to open with a pair of sanitised scissors) in the glass measuring jug containing 120 ml of clean tepid water. Cover with cling film and set aside.  
    24. When the wort has cooled to 35 C° remove the pot from the ice/immersion chiller from the pot.
    25. Pour the wort through a sanitised sieve into the fermenter filled with 5 liters of cold water – you can scrape the sieve with the sanitised spoon to speed up the process.
    26. Top off the fermenter to the 20 liter mark and take a hydrometer reading.
    27. Shake up the fermenter to aerate the wort for 2 minutes.
    28. Swirl up the yeast and add to the fermenter.  Shake the fermenter well for another 2 minutes.
    29. Fit the airlock filled with water or vodka and leave to ferment between 18 – 24 C° for two weeks.

    Carbonating your beer after 2 weeks :

    1. Firstly you will need to make a sanitising solution again with either unscented bleach or a no rinse sanitiser to sanitise your bottles, caps, bottling tube an a spoon.
    2. Measure out 250ml of water into a small pot and add the sachet of 120 g granulated sugar.
    3. Boil the mixture for 10 minutes and cover with a lid or foil (You can put the lid/foil on the pot the last minute of your boil to sanitise it).
    4. Cool the sugar solution down by putting the pot in a water bath with some ice.
    5. Once the solution is room temperature carefully pour it into your fermenter.
    6. Stir the beer gently with a sanitsed spoon to incorporate the sugar solution. Wait 30 minutes before bottling.

    Bottling

    1. Rinse the bottles well with water until there is no bleach residue/smell left.
    2. Fill the bottles 95 % with beer and put a sanitised cap on.
    3. Seal the cap with a capper.
    4. Leave the bottles in a dark area (20 C°) for two weeks to carbonate.
    5. After two weeks you can enjoy your beer!

    Written by Lynnae Endersby — July 21, 2015

    All Day IPA (Partial mash)


    Hop heads unite! The deep copper-gold India Pale ale is well balanced with a frothy white head followed by a fruity and citrusy hop aroma. The finish is long and lingering backed up with a pleasing malt backbone.

    This IPA is ready to drink as soon as it is carbonated. It will peak at 2 to 5 months.

    Serve at 10 °C

    Batch size: 20 liters

    Efficiency: 70.0%

    • Original Gravity: 1.059

    • Final Gravity: 1.015

    • Alcohol: 5.9%

    • Bitterness: 51.6 IBU

    • Boil duration: 60 min

    Water needed

    ● 4.5 Liters @ 70 C for Mash-in (Mash ratio = 3 Liters of water per kg grain)

    ● 6.75 Liters @ 76 C for Sparge (Sparge ratio = 1.5 x the quantity of Mash Water)

    Ingredients

    • 1.6 kg Pale Malt
    • 1.4 kg Light Liquid Malt Extract

    • 1 kg Light Dry Malt Extract

    • 0.3 kg Pale Crystal Malt (20 L)

    • 100 g Amber Malt  

    • Hops: 30 g Southern Passion (US 4/78) (9%) - 60 min

    • Hops: 20 g Cascade (6.5%)  - 15 min (before end of boil)

    • Hops: 15 g Southern Passion (US 4/78) (9%) 15 min (before end of boil)

    • Hops: 15 g Simcoe - 1 min (before end of boil)

    • 5 ml Irish moss - 15 min (before the end of the boil)

    • Fermentis Safale SO5 or Bry-97 West Coast American Ale yeast

    Work order

    Add crushed grain to a grain bag. Heat 4.5 L of water to 70 °C and mash grains at 68°C  for 60 minutes. (stir the grain in the grain bag well)

    Heat 6.75 L of Sparge water to 76°C

    Remove grain bag from grain water and  rinse with the heated Sparge water. Bring wort to the boil, remove pot from the stove and add  1.4 kg Light Liquid Malt Extract and 1 kg Light Dry Malt Extract.

    Bring to a boil and add 30 g Southern Passion Hops.

    15 minutes before the end of the boil

    - Add Irish moss

    - Add 20 g Cascade and 15 g Southern Passion.

    - Rehydrate yeast in 120 ml tepid water

    1 minute before the end of the boil

    - Add 15 g Simcoe hops

    At the end of the boil remove pot from the stove and cool. Strain the cooled wort into the primary fermenter and top up the fermenter with cold water obtain 20 L. When wort temperature is under to 23°C pitch your rehydrated yeast

    Ideal fermentation temperature 19 - 24°C

    Ferment for 2 weeks.  Bottle with 116 g of granulated sugar boiled in 200 ml water for 10 minutes & cooled.

     

    Written by Lynnae Endersby — October 26, 2013

    All Day IPA (All Grain)

    Hop heads unite! The deep copper-gold India Pale ale is well balanced with a frothy white head followed by a fruity and citrusy hop aroma. The finish is long and lingering backed up with a pleasing malt backbone.

    This IPA is ready to drink as soon as it is carbonated. It will peak at 2 to 5 months.

    Serve at 10 °C

    Batch size: 20 liters

    Efficiency: 70.0%
    Original Gravity: 1.060
    Final Gravity: 1.015
    Alcohol: 5.9%
    Bitterness: 51.6 IBU
    Boil duration: 60 min

    Water needed

    13 L @72 C for Mash-in 
    21 L @ 76 C for Sparge 

    Ingredients

    • 5.8 kg Pale Malt

    • 0.3 kg Pale Crystal Malt (20 L)

    • 100 g Amber Malt  

    • Hops: 30 g Southern Passion (9%) - 60 min

    • Hops: 20 g Cascade (6.5%)  - 15 min (before end of boil)

    • Hops: 15 g Southern Passion (9%) 15 min (before end of boil)

    • Hops: 15 g Simcoe - 1 min (before end of boil)

    • 5 ml Irish moss - 15 min (before the end of the boil)

    • Fermentis Safale SO5 or Bry-97 West Coast American Ale yeast

    Work order

    Heat 13 Liters of water to 74 °C . Add water to (cold) mash tun. Add Grain and mix. Wait for mash temperature to settle at 68 °C  (you can add boiling water or some ice cubes to adjust the temperature if needed)  

    Mash for 60 minutes

    Heat 20 Liters of water to 76°C . Sparge the grain and drain wort into your brew pot

    Bring the wort to the boil and add the first hop addition (30 g Southern Passion). Boil for 60 minutes

    15 minutes before the end of the boil

    - Put immersion chiller in your pot

    - Add Irish moss

    - Add 20 g Cascade and 15 g Southern Passion

    - Rehydrate yeast in 120 ml tepid water

    1 minute before the end of the boil

    - Add 15 g Simcoe hops

    At the end of the boil cool down wort to 22°C and add to the fermenter. Pitch rehydrated yeast

    Ideal fermentation temperature 19 - 23°C

    Ferment for 2 weeks. Bottle with 110 g granulated sugar boiled in 200 ml water for 10 minutes & cooled.

    Written by Lynnae Endersby — October 26, 2013

    Single Saazer Pilsner (Partial Mash)

    Bohemian Pilsner (Partial Mash)

    A refreshing bright Gold Pilsner with a wonderful floral bouquet thanks to the use of only Saaz hops. This delicate Pilsner is perfectly balanced between hop bitterness and malt sweetness. (One is never enough!)

    This beer is ready to drink after two weeks of fermentation and Lagering for one month after.

    Serve at 4 C

    Batch size: 20 liters

    Efficiency: 70.0%

     

    • 2 kg Light Dry Malt Extract

    • 1.3 kg Pilsner Malt

    • 0.2 kg Pale Crystal Malt (20 L)

    • 0.06 kg Munich type 2

    • Hops: 104 g Saaz (3.2%) - 60 min

    • Hops: 25 g Saaz (3.2%)  - 15 min (before end of boil)

    • Hops: 25 g Saaz (3.2 %)- 3 min (before end of boil)

    • 5 ml Irish moss - 15 min (before the end of the boil)

    • Fermentis Saflager W-34/70 - YEAST

    Water needed

    ● 4.5 Liters @ 68 C for Mash-in (Mash ratio = 3 Liters of water per kg grain)

    ● 6.75 Liters @ 76 C for Sparge (Sparge ratio = 1.5 x the quantity of Mash Water)

     

    Work order

    Add crushed grain to a grain bag. Heat 4.5 L of water to 70 °C and mash grains at 65.5°C  for 90 minutes. (stir the grain in the grain bag well)

    Heat 6.75 L of Sparge water to 76°C

    Remove grain bag from grain water and  rinse with the heated Sparge water. Bring wort to the boil, remove pot from the stove and add 2 kg of dry malt extract and  104 g Saaz. Boil wort for 60 minutes.

     

    15 minutes before the end of the boil

     

    - Add Irish moss

    - Add 25 g Saaz

    - Rehydrate yeast in 120 ml tepid water

     

    3 minutes before the end of the boil

     

    - Add 25 g Saaz

    At the end of the boil remove pot from the stove and cool. Strain the cooled wort into the primary fermenter and top up the fermenter with cold water obtain 20 L. When wort temperature is under to 23°C pitch your rehydrated yeast

    Ideal fermentation temperature 12 - 15°C  

    Ferment for 2 weeks.

     

    When final gravity has been reached transfer Pilsner to secondary fermenter to Lager. Begin Lagering at 7°C  and slowly decrease the temperature to 2 °C  over a 2 week period. Bring the beer to 15°C  for 3 days before bottling to ensure that fermentation is complete. Allot the beer to carbonate at room temperature for 2 weeks.

    Bottle with 118 g granulated sugar boiled in 200 ml water for 10 minutes & cooled. Gently add to beer and bottle.

    Written by Lynnae Endersby — October 26, 2013

    Single Saazer Pilsner (All Grain)

    Bohemian Pilsner (All Grain)

    A refreshing bright Gold Pilsner with a wonderful floral bouquet thanks to the use of only Saaz hops. This delicate Pilsner is perfectly balanced between hop bitterness and malt sweetness. (One is never enough!)

    This beer is ready to drink after two weeks of fermentation and Lagering for one month after.

    Serve at 4 °C

    Batch size: 20 liters

    Efficiency: 70.0%

    • Original Gravity: 1.049

    • Final Gravity: 1.012

    • Alcohol: 4.8%

    • Bitterness: 45.5 IBU

    • Boil duration: 60 min

    Water needed

    13 L @72 C for Mash-in (Mash ratio = 2.6 L of water per kg grain)

    20 L @ 76 C for Sparge (Sparge ratio = 1.5 x quantity of Mash Water)

    Ingredients

    • 5 kg Pilsner Malt

    • 0.2 kg Pale Crystal Malt (20 L)

    • 0.06 kg Munich type 2

    • Hops: 104 g Saaz (3.2%) - 60 min

    • Hops: 25 g Saaz (3.2%)  - 15 min (before end of boil)

    • Hops: 25 g Saaz (3.2 %)- 3 min (before end of boil)

    • 5 ml Irish moss - 15 min (before the end of the boil)

    • Fermentis Saflager W-34/70 - YEAST


    Work order

    Heat 13 Liters of water to 72 °C . Add water to (cold) mash tun. Add Grain and mix. Wait for mash temperature to settle at 65.5 °C  (you can add boiling water or some ice cubes to adjust the temperature if needed)  

     

    Mash for 90 minutes

     

    Heat 21 Liters of water to 76°C . Sparge the grain and drain wort into your brew pot

     

    Bring the wort to the boil and add the first hop addition (104 g Saaz) .Boil for 60 minutes

     

    15 minutes before the end of the boil

     

    - Put immersion chiller in your pot

     - Add Irish moss

     - Add 25 g Saaz

     - Rehydrate yeast in 120 ml tepid water

     

    3 minutes before the end of the boil

     

    - Add 25 g Saaz

     

    At the end of the boil cool down wort to 22 °C  and add to the fermenter. Pitch rehydrated yeast

    Ideal fermentation temperature 12 - 15°C  

    Ferment for 2 weeks.

     

    When final gravity has been reached transfer Pilsner to secondary fermenter to Lager. Begin Lagering at 7°C  and slowly decrease the temperature to 2 °C  over a 2 week period. Bring the beer to 15°C  for 3 days before bottling to ensure that fermentation is complete. Allot the beer to carbonate at room temperature for 2 weeks.

     

    Bottle with 118 g granulated sugar boiled in 200 ml water for 10 minutes & cooled. Gently add to beer and bottle.

    Written by Lynnae Endersby — October 26, 2013

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