BeerLab Home Brew Supplies

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

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