Beerzelius Brewery

Recipes

Silicon Valley Pale Ale (Batch 1)

Water 22.75 litres heated to 75C transferred to mashing bin

Mashing 60 minutes at 67C with:

Pilsner malt (3kg)

Munchener malt (600g)

Carapale malt (400g)

Filter (1 hour)

Boiling

Columbus/Tomahawk (15g) – 60 minutes

Amarillo (30g) – 15 minutes

Amarillo (30g) – 0 minutes

Citra (30g) – 0 minutes

Cooled (15 minutes using heat exchanger)

Original Gravity 1.060

Batch size: 13 litres

WYEAST 1056 American Ale yeast

Total Fermentation 18 days at 19C

Dry hopping after 12 days: Amarillo (30g), Citra (15g), Columbus (15g)

Bottling after a further 6 days.

Final Gravity 1.015

ABV = 5.9%

Addition of sugar (47g dissolved in water (47 mL))

Bottle fermentation 2 weeks

Tasting notes: The very first attempt at brewing beer and we nailed it! A great beer that brought many smiles. Room for improvement, perhaps a little too strong alcohol content. Taste changed significantly over time but at 3 months in the bottle the beer had cleared and still remained a good drinkable beer ... could we repeat it, make it better?

Silicon Valley Pale Ale (Batch 2)

Water (25 litres) was heated to 75C transferred and to mashing bin

Mashing

60 minutes at 66-68C with:

Pilsner malt (3.4kg, 3 EBC)

Munich malt (670g, 15 EBC)

Carapale malt (450g, 8 EBC)

Double filter into the kettle to provide a total of 25 litres

(Filter time: 50 minutes - sparged with 3 x 1 litre of 65C water)

Boiling

Columbus/Tomahawk (17g, 16.7 α-acids) – 60 minutes

Amarillo (34g, 8.9 α-acids) – 15 minutes

Amarillo (34g, 8.9 α-acids) – 0 minutes

Citra (34g, 14.1 α-acids) – 0 minutes

Fermenting

Double filter into the mash bin (15 minutes)

Cooled (15 minutes using heat exchanger to 24C) (NB Should have been cooler)

Original Gravity 1.052

Batch size: 17 Litres

WYEAST 1056 American Ale yeast

Fermentation total 31 days at 19-24C

Dry hopping after 10 days: Amarillo (34g), Citra (17g), Columbus/Tomahawk (17g)

Bottling after a further 21 days

Final Gravity 1.016

ABV 4.7%

Bottling

Filter into the mashing bin

Addition of table sugar (65g dissolved in water (65 mL))

Bottle fermentation 2.5 weeks

Notes: The slow fermentation observed with this batch could be the result of one of a few factors. First we failed to airate properly, secondly the yeast we used was getting old meaning we may have under pitched on this scale-up and the temperature of the fermentation was about 23-24C on the first two days. Beginners errors really but we are learning as we go. DESPITE all of that we produced our best testing beer yet with surprising clarity after only 2.5 weeks in the bottle. Perfectly carbonated the head remained throughout. The lower alcohol content of version 1.1 certainly gave a better balance to the whole beer. A classic a American Pale Ale

Vitåker's EKG Best Bitter (Batch 1, SMaSH)

10 litres of water was heated to 78C and transferred to mashing bin

Mashing

60 minutes at 65-68C with:

Muntons Maris Otter malt (2.0 kg, 6 EBC)

Filter into the kettle to provide a total of 10 litres

(Filter time: 40 minutes - sparged with 3 x 1 litre of 75C water)

Boiling

East Kent Goldings (20g, 4.5 α-acids) – 60 minutes

East Kent Goldings (25g, 4.5 α-acids) – 15 minutes

East Kent Goldings (5g, 4.5 α-acids) – 0 minutes

Fermenting

Filter into the mash bin (15 minutes) adding 1.5 litres boiling water rinsing the hops.

Cooled (15 minutes using heat exchanger to 22C)

Original Gravity: 1.043

Batch size: 9.5 litres (lost 0.5 litre during cooling)

WYEAST 1318 London Ale III yeast

Total Fermentation 21 days at 19-22C

Dry hopping after 11 days East Kent Goldings (9.5g, 4.5 α-acids)

Decant and filter into the mash bin

Final Gravity 1.007

ABV= 4.7%

Addition of table sugar (37g dissolved in water (37 mL) 1.75 CO2 volumes)

Bottle fermentation >9 days

Tasting notes: A simple ale that took us back to my childhood of hand pumped draft beers of the late '80s. Very british in character, very easily drunk in the summer weather. As a Single malt, Single Hop it was a simple beer, not much body, but it really showcases the excellence of the East Kent Goldings hops.

Vitåker's Munich Challenger Bitter (Batch 1, SMaSH)

12 litres of water was heated to 78C and 8 litres transferred to mashing bin

Mashing

60 minutes at 69-62C with:

Munich malt (2.0 kg, 15 EBC)

Filter into the kettle, washing through with the remaining 4 litres (75C) to provide a total of 10 litres

Boiling

Challenger (20g, 6.2 α-acids) – 60 minutes

Challenger (15g, 6.2 α-acids) – 10 minutes

Challenger (5g, 6.2 α-acids) – 0 minutes

Fermenting

Filter into the mash bin (15 minutes) adding 1 litre of boiling water rinsing the hops.

Cooled (15 minutes using heat exchanger to 22C)

Original Gravity: 1.039

Batch size: 10 litres

Mangrove Jack's British Ale yeast (wetted in preboiled 35C water for 90 minutes)

Total Fermentation 18 days at 19-22C

Dry hopping after 10 days Challenger (10g, 6.2 α-acids)

Decant and filter into the mash bin

Final Gravity 1.009

ABV= 3.9%

Addition of table sugar (48g dissolved in water (50 mL))

Bottle fermentation 2 weeks

Tasting notes: Rarely used as a sole malt, Munich Malt is used in many recipies and I was intreagued to find out what a single Munich malt beer would taste like ... drinkable but not a favourite, I have to concur this is not a malt for using as the 100% malt. It clearly isn't going to disappear as fast as the EKG Best Bitter above. Improved somewhat over time but not one that will be followed up on.

Midsummer Majestic English Ale (Batch 1)

Using the BIAB* method 10 litres of water was heated to 72C to which was added the malt

Mashing

60 minutes at 68-65C with:

Muntons Maris Otter malt (2.0 kg, 6 EBC)

Munich malt (0.5 kg, 15 EBC)

The mash was lifted and sparged with 3 litres of 78C water

Boiling

Challenger (25g, 6.2 α-acids) – 60 minutes

East Kent Goldings (15g, 4.5 α-acids) – 10 minutes

Fermenting

Directly from the kettle the wort was cooled (15 minutes using heat exchanger to 22C) and then filtered into the fermentation tank. The mixture was shaken vigorously to aerate.

Original Gravity: 1.060 Batch size: 8.5 litres. Efficiency 65%

Addition of WYEAST 1318 London Ale III yeast

Total Fermentation 21 days at 19-22C

Dry hopping after 10 days Challenger (5g, 6.2 α-acids), East Kent Goldings (5g, 4.5 α-acids)

Decant and filter into the mash bin

Final Gravity 1.014

76% Attenuation.

ABV= 6.0%

Addition of table sugar (40g dissolved in water (40 mL) = 2 CO2 volumes)

Bottle fermentation 2 weeks

Tasting notes: Lacked colour and the body of a true ESB (initial intention) but in turn that lended itself to being a pretty tastey summer ale.

American Bobby's Wheat Beer (Batch 1)

Using the BIAB* method 14 litres of water was heated to 68C to which was added the malt

Mashing

60 minutes at 69-63C with:

Pilsner malt (2.0 kg, 3 EBC)

Wheat malt (2.0 kg)

Munich malt (0.5 kg, 15 EBC)

The mash was lifted and sparged with 8 litres of 78C water

Boiling

Amarillo (14g, 8.9 α-acids) – 60 minutes

Amarillo (7g, 8.9 α-acids) – 20 minutes

Fermenting

Directly from the kettle the wort was cooled (15 minutes using heat exchanger to 22C) and then filtered into the fermentation tank. The mixture was shaken vigorously to aerate.

Original Gravity: 1.050 Batch size: 19 litres. Efficiency 74%

Addition of Whitelabs Californian Ale yeast WLP001

Total Fermentation 19 days at 19-22C

Decant and filter into the mash bin

Final Gravity 1.010.

79% Attenuation.

ABV= 5.3%

Addition of table sugar (166g dissolved in water (200X mL) = 3 CO2 volumes)

Bottle fermentation 2 weeks

Tasting notes:

Midatlantic Ridge Pale Ale (Batch 1)

Using the BIAB* method 8 litres of water was heated to 72C to which was added the malt

Mashing

60 minutes at 65C-68C with:

Pilsner malt (1.5kg, 3 EBC)

Muntons Maris Otter (250g, 6 EBC)

Carapale malt (250g, 8 EBC)

Munich malt (250g, 15 EBC)

(calculation based on 9L final volume to provide 5.5% ABV with 75% efficiency, 72% attenuation)

The mash was lifted and sparged with 5 litres of 78C water

Boiling

Columbus/Tomahawk (10g, 16.7 α-acids) – 60 minutes

Amarillo (5g, 8.9 α-acids) – 15 minutes

East Kent Golding (5g, 4.5 α-acids) - 15 minutes

Irish Moss (4g) - 15 minutes

(calculation based on 9L final volume and an IBU of 48)

Fermenting

Directly from the kettle the wort was cooled (15 minutes using heat exchanger to 22C) into the fermentation tank. The mixture was shaken vigorously to aerate.

Original Gravity: 1.060 Batch size: 8 litres. Efficiency 68%

(NB Boil reduced volume more than expected suggest using 6.5 litre sparge next time)

Addition of WYEAST 1056 American Ale

Total Fermentation 23 days at 19-22C

Dry hopping after 16 days East Kent Goldings (10g, 4.5 α-acids), Amarillo (10g, 8.9 α-acids), Citra (10g, 14.1 α-acids)

Decant and filter into the mash bin to provide 6.5L

Final Gravity 1.017

71% Attenuation.

ABV= 5.6%

Addition of table sugar (31g dissolved in water (40 mL) = 2 CO2 volumes)

Bottle fermentation 2 weeks

Tasting notes:

Max's Midnight IPA

Using the BIAB* method 8 litres of water was heated to 72C to which was added the malt

Mashing

60 minutes at 65-68C with:

Muntons Maris Otter malt (1.750 kg, 6 EBC)

Munich malt (0.5 kg, 15 EBC)

Carapale malt (0.250 kg, 8 EBC)

(calculation based on 9L final volume to provide 6.1% ABV with 75% efficiency, 72% attenuation)

The mash was lifted and sparged with 6.5 litres of 78C water

Boiling

Challenger (25g, 8.2 α-acids) – 60 minutes

East Kent Goldings (15g, 5.3 α-acids) – 10 minutes

Irish Moss (4g) - 10 minutes

(calculation based on 9L final volume and an IBU of xxxx)

Fermenting

Directly from the kettle the wort was cooled (15 minutes using heat exchanger to 22C) into the fermentation tank. The mixture was shaken vigorously to aerate.

Original Gravity: 1.061 Batch size: 9 litres. Efficiency 70%

Whitelabs English Ale WLP002

Total Fermentation 21 days at 19-22C

Dry hopping after 10 days Challenger (5g, 6.2 α-acids), East Kent Goldings (5g, 4.5 α-acids), Citra (10g, 14.1 α-acids)

Decant and filter into the mash bin

Final Gravity 1.017

71% Attenuation

ABV= 5.8%

Addition of table sugar (37g dissolved in water (40 mL) = 2 CO2 volumes)

Bottle fermentation 2 weeks

Notes: When bottling the beer looked clear after two weeks of conditioning the beer was very clear, good body and great taste. After 4 weeks though the bottles were over carbonated and the beer much thinner in taste. The yeast was pretty old so this could account for the slow fermentation. Holly's Hoppy Amber Ale is a follow up to this recipe.

November Rain Stout

Using the BIAB* method 8 litres of water was heated to 72C to which was added the malt

Mashing

60 minutes at 65-68C with:

Maris Otter (1.5 kg)

Roasted barley (170 g)

Cara Munich II (60 g)

Flaked barley (170 g)

Acid malt (40 g)

(calculation based on 9L final volume to provide 4.3% ABV with 70% efficiency, 72% attenuation)

The mash was lifted and sparged with 6.5 litres of 78C water

Boiling

Target (10 g, 13 α-acids) – 60 minutes

East Kent Goldings (7.5 g, 5.7 α-acids) – 60 minutes

Irish Moss (4 g) - 15 minutes

(calculation based on 9L final volume and an IBU of 42)

Fermenting

Directly from the kettle the wort was cooled (15 minutes using heat exchanger to 22C) and filtered* into the fermentation tank. The mixture was shaken vigorously to aerate.

Original Gravity: 1.042 Batch size: 9 litres. Efficiency xx%

WYEAST 1098 British Ale

Total Fermentation 21 days at 19-22C

Decant and filter into the mash bin

Decant and filter into the bottling bin

Final Gravity 1.016

61% Attenuation.

ABV= 3.4%

Addition of table sugar (38g dissolved in water (40 mL) = 2 CO2 volumes)

*Filtering proved extremely difficult through the cotton filters - need to rethink.

Notes: Attenuation was very low leading to a sweet low alcohol stout which some prefered!. Yeast was highly flocculant!

Midwinter Warmer IPA

Using the BIAB* method 10 litres of water was heated to 72C to which was added the malt

Mashing

60 minutes at 65-68C with:

Muntons Maris Otter malt (2.5 kg, 6 EBC)

Dark Munich malt (0.5 kg, 30 EBC)

Carapale malt (0.250 kg, 8 EBC)

(calculation based on 9L final volume to provide 6.9% ABV with 70% efficiency, 66% attenuation)

The mash was lifted and sparged with 4.5 litres of 78C water

Boiling

Target (10 g, 13 α-acids) – 60 minutes

Challenger (10g, 8.2 α-acids) – 60 minutes

East Kent Goldings (15g, 5.3 α-acids) – 10 minutes

Irish Moss (4g) - 10 minutes

(calculation based on 9L final volume and an IBU of xxxx)

Fermenting

Directly from the kettle the wort was cooled (15 minutes using heat exchanger to 22C) and filtered into the fermentation tank. The mixture was shaken vigorously to aerate.

Original Gravity: 1.080 Batch size: 8 litres. Efficiency 63%

WYEAST 1968 London ESB

Total Fermentation 21 days at 19-22C

Dry hopping after 14 days Target (5 g, 13 α-acids), Challenger (5g, 8.2 α-acids), East Kent Goldings (5g, 4.5 α-acids), Citra (5g, 14.1 α-acids)

Decant and filter into the mash bin to provide about 7 litres

Final Gravity 1.020

74% Apparent Attenuation

ABV= 7.9%

Addition of table sugar (33g dissolved in water (40 mL) = 2 CO2 volumes for 7 L)

Bottle fermentation 2 weeks

Notes: A tad too bitter perhaps. Nice citrus finish. Clear at rt, considerable chill haze.

Holly's Hoppy Dry Amber Ale

Using the BIAB* method 10 litres of water was heated to 72C to which was added the malt

Mashing

60 minutes at 65-68C with:

Muntons Maris Otter malt (1.500 kg, 6 EBC)

Munich malt (0.500 kg, 15 EBC)

CaraPils malt (0.250 kg, 8 EBC)

CaraAmber malt (0.250 kg, 70 ECB)

(calculation based on a 13L pre-boil, 9L final volume, OG 1.060, FG 1.015, 5.9% ABV with 70% efficiency, 75% attenuation)

The mash was lifted and sparged with 5 litres of 78C water

Boiling

(The kettle was boiled without a lid for 30 minutes and then 80% covered for the final 30 minutes)

Challenger (20g, 8.2 α-acids) – 60 minutes

East Kent Goldings (10g, 5.3 α-acids) – 15 minutes

Target (5g, 13 α-acids) – 15 minutes

Irish Moss (4g) - 15 minutes

(calculation based on 9L final volume, IBU of 67

Fermenting

Directly from the kettle the wort was cooled (15 minutes using heat exchanger to 22C) into the fermentation tank. The mixture was shaken vigorously to aerate.

Original Gravity: 1.061 Batch size: 9 litres. Efficiency 71%

Whitelabs Dry English Ale WLP007

Total Fermentation 21 days at 19-23C (start temperature 21C)

Dry hopping after 12 days Amarillo (10 g), Tomahawk (10g), Citra (10g),

Decant and filter into the mash bin

Final Gravity 1.010

83% Attenuation

ABV= 6.6%

Addition of table sugar (40g dissolved in water (40 mL) = 2.1 CO2 volumes)

Bottle fermentation 2 weeks

Notes: Due to a calculation error the IBU was too high for a true English IPA, so turned it into an American PA and dry hopped with american hops.

Nordic Yulefest Dry Stout

Using the BIAB* method 11 litres of water was heated to 72C to which was added the malt

Mashing

60 minutes at 65-68C with:

Maris Otter (2.0 kg)

Roasted barley (200 g)

CaraMunich II (50 g)

CaraAroma (25g)

Flaked barley (200 g)

Acid malt (50 g)

(calculation based on a 14L pre-boil, 10L final volume OG=1.054, FG=1.015, 5.0% ABV with 70% efficiency, 71.5% attenuation)

The mash was lifted and sparged with 6.5 litres of 78C water

Boiling

Target (5 g, 13 α-acids) – 60 minutes

Challenger (5g, 8.2 α-acids) - 60 minutes

East Kent Goldings (5 g, 5.7 α-acids) – 60 minutes

Irish Moss (4 g) - 15 minutes

(calculation based on 10L final volume and an IBU of 34)

Fermenting

Directly from the kettle the wort was cooled (15 minutes using heat exchanger to 22C) and filtered* into the fermentation tank. The mixture was shaken vigorously to aerate.

Original Gravity: 1.056 Batch size: 9.6 litres. Efficiency xx%

White Labs Irish Ale yeast WLP004

Total Fermentation 21 days at 19-22C

Decant and filter into the mash bin

Decant and filter into the bottling bin

Final Gravity 1.012

78% Attenuation.

ABV= 5.8%

Addition of table sugar (43g dissolved in water (50 mL) = 2.1 CO2 volumes)

JJ's Dark Amber Ale

Using the BIAB* method 17.5 litres of water (Mash Thickness 2.5 L/kg) was heated to 74C to which was added the malt

Mashing

60 minutes at 65-68C with:

Muntons Maris Otter malt (5.25 kg, 6 EBC)

Munich malt (1 kg, 15 EBC)

Carapale malt (0.5 kg, 8 EBC)

CaraAmber (0.25kg, 70 ECB)

(calculation based on 25L final volume to provide 6.0% ABV with 70% efficiency, 75% attenuation)

The mash was lifted and sparged with 7.5 litres of 78C water to provide a final volume of 20 litres.

Boiling

Admiral (30g, 14.1 α-acids) – 60 minutes

Admiral (10g, 14.1 α-acids) - 15 minutes

East Kent Goldings (1og, 5.3 α-acids) – 15 minutes

Fuggle (10g, 5.3 α-acids) – 15 minutes

Irish Moss (8g) - 15 minutes

(calculation based on 25L final volume and an IBU of 42)

Fermenting

Directly from the kettle the wort was cooled (15 minutes using heat exchanger to 22C) and filtered into the fermentation tank. 9 litres of boiling water were added to the kettle to make the final volume of 25 litres. The mixture was shaken vigorously to aerate.

Original Gravity: 1.056 Batch size:25 litres. Efficiency 64%, IBU 44

Whitelabs English Ale WLP007

Total Fermentation 21 days at 19-22C

Dry hopping after 10 days East Kent Goldings (20g), Fuggle (20g)

Decant and filter into the mash bin

Final Gravity 1.008

85% Attenuation

ABV= 6.3%

Addition of table sugar (113g dissolved in water (120 mL) = 2.1 CO2 volumes)

Bottle fermentation 2 weeks

Notes:

Punch Drunk Pale Ale

Using the BIAB* method 24 litres of water (Mash Thickness xx) was heated to 72C to which was added the malt

Mashing

60 minutes at 65-68C with:

Pale Ale malt (?) (3.5 kg, X EBC)

Caramalt (?) (0.4kg, XX ECB)

Crystal (?) (0.1kg, XX ECB)

(calculation based on 25L final volume to provide xx% ABV with xx% efficiency, xx% attenuation)

The mash was lifted and sparged with XX litres of 78C water to provide a final volume of 20 litres.

Boiling

Irish Moss (8g) - 15 minutes

Citra (20g, 12 α-acids) – 15 minutes

Simcoe (10g, 11.4 α-acids) - 15 minutes

Mosaic (2og, 12 α-acids) – 5 minutes

Aroma Steep:

Citra (50g, 12 α-acids) – 0 minutes

Simcoe (10g, 11.4 α-acids) - 0 minutes

Mosaic (2og, 12 α-acids) – 0 minutes

(calculation based on 25L final volume and an IBU of 25?)

Fermenting

Directly from the kettle the wort was cooled (15 minutes using heat exchanger to 22C) and filtered into the fermentation tank. 9 litres of boiling water were added to the kettle to make the final volume of 25 litres. The mixture was shaken vigorously to aerate.

Original Gravity: 1.037 Batch size:22 litres. Efficiency XX%, IBU XX

Yeast US-05 dry yeast (wetted 30C 15 minutes)

Total Fermentation 21 days at 19-22C

Dry hopping after XX days Citra (50g), Simcoe (35g), Mosaic (25g)

Decant and filter into the mash bin

Final Gravity 1.010

xx% Attenuation

ABV= xx%

Addition of table sugar (xxg dissolved in water (xx mL) = 2.1 CO2 volumes)

Bottle fermentation 2 weeks

Notes:

JJ's Dark Amber Ale (V2, V3, 1 Boil 2 Split)

Using the BIAB* method 17.5 litres of water (Mash Thickness x.x) was heated to 74C to which was added the malt

Mashing

60 minutes at 65-68C with:

Muntons Maris Otter malt (4.2 kg, 6 EBC)

Munich malt (0.8 kg, 15 EBC)

Carapale malt (0.4 kg, 8 EBC)

CaraAmber (0.2 kg, 70 ECB)

(calculation based on 20L final volume to provide 6.0% ABV with 70% efficiency, 75% attenuation)

The mash was lifted and sparged with 10 litres of 78C water to provide a final volume of 20 litres.

Boiling

Admiral (24g, 14.1 α-acids) – 60 minutes

Admiral (8g, 14.1 α-acids) - 15 minutes

East Kent Goldings (8g, 5.3 α-acids) – 15 minutes

Fuggle (8g, 5.3 α-acids) – 15 minutes

Irish Moss (8g) - 15 minutes

(calculation based on 25L final volume and an IBU of 42)

Fermenting

Directly from the kettle the wort was cooled (15 minutes using heat exchanger to 22C) and filtered into a mashing tunn. 2.5 litres of boiling water were added to the kettle to make the final volume of 20 litres. The mixture was split between two fermentors and shaken vigorously to aerate.

Original Gravity: 1.061 Batch size:10 litres. Efficiency xx%, IBU xx

Whitelabs English Ale Yeast WLP002

Total Fermentation 21 days at 19-22C

Dry hopping after 10 days East Kent Goldings (8g), Fuggle (8g)

Decant and filter into the mash bin

Final Gravity 1.010

xx% Attenuation

ABV= 6.7%

Addition of table sugar (47g dissolved in water (100 mL) = 2.1 CO2 volumes)

Bottle fermentation 2 weeks

Notes: Fermentation complete within 8 days

Original Gravity: 1.061 Batch size:10 litres. Efficiency xx%, IBU xx

Whitelabs Edinburgh Ale Yeast WLP028

Total Fermentation 21 days at 19-22C

Dry hopping after 10 days East Kent Goldings (8g), Fuggle (8g)

Decant and filter into the mash bin

Final Gravity 1.010

xx% Attenuation

ABV= 6.7%

Addition of table sugar (xxg dissolved in water (100 mL) = 2.1 CO2 volumes)

Bottle fermentation 2 weeks

Notes: Slow fermentation still remained after 3 weeks

In Progress:

Little Gregory American Pale Ale

Using the BIAB* method 17.5 litres of water (Mash Thickness 3.1 L/kg) was heated to 74C to which was added the malt

Mashing

60 minutes at 65-68C with:

Pale Ale malt (5 kg, X EBC)

Munich malt (0.45 kg, 15 EBC)

Dark Caramel malt (0.125 kg, X EBC)

(calculation based on 19L final volume to provide 5.0% ABV with 70% efficiency, 75% attenuation)

The mash was lifted and sparged with 7.5 litres of 78C water to provide a final volume of 20 litres.

Boiling

Columbus (25g, 14.6 α-acids) – 60 minutes

Simcoe (6g, 12.9 α-acids) - 20 minutes

Amarillo (6g, 8.9 α-acids) - 20 minutes

Simcoe (6g, 12.9 α-acids) - 15 minutes

Amarillo (6g, 8.9 α-acids) - 15 minutes

Irish Moss (8g) - 15 minutes

Simcoe (6g, 12.9 α-acids) - 10 minutes

Amarillo (6g, 8.9 α-acids) - 1o minutes

Simcoe (6g, 12.9 α-acids) - 5 minutes

Amarillo (6g, 8.9 α-acids) - 5 minutes

Simcoe (6g, 12.9 α-acids) - 0 minutes

Amarillo (6g, 8.9 α-acids) - o minutes

(calculation based on 25L final volume and an IBU of 53)

Fermenting

Directly from the kettle the wort was cooled (15 minutes using heat exchanger to 22C) and filtered into the fermentation tank. X litres of boiling water were added to the kettle to make the final volume of 25 litres. The mixture was shaken vigorously to aerate.

Original Gravity: 1.0xx Batch size:25 litres. Efficiency xx%, IBU 53

Safeale US-05 (dry ale yeast) 11.5g

Total Fermentation XX days at XX-XXC

Dry hopping after 10 days Columbus (25g), Simcoe (25g) and Amarillo (25g)

Decant and filter into the mash bin

Final Gravity 1.0XX

XX% Attenuation

ABV= XX%

Addition of table sugar (XXXg dissolved in water (XXX mL) = 2.1 CO2 volumes)

Bottle fermentation 2 weeks

Notes: