Brewing Recipes

• Little Creatures Bright Ale Clone
• Marris Otter Pale Ale
• Sierra Nevada Torpedo Extra IPA Clone
• Belgian Saison
• Bohemian Pilsner
• Dunkel Pils
• Octoberfest
• Wheat Beer
• Dunkelweissen
• Weissen Doppelbock
• Oatmeal Stout
• Strong Oatmeal Stout
• Porter
• Schwarzbier
• American Brown Ale
• 1914 Courage Imperial Stout
• Basic Mead

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Little Creatures Bright Ale Clone

Malt

• 3.5 kg Pils Malt
• 1 kg Vienna Malt
• 300 g Carapils Malt
• 300 g Wheat Malt

Hops

• 45g Cascade
• 45g Saaz

Yeast

US-05 dry yeast

Method

Mash @ 68°C for 1 hour

Then boil for 1 hour with the hop schedule:

• 45 minutes
  • 10 g Cascade
  • 10 g Saaz
• 20 minutes
  • 15 g Cascade
  • 15 g Saaz
• 0 minutes
  • 20 g Cascade
  • 20 g Saaz

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Marris Otter Pale Ale

Malt

• 2.8 kg Marris Otter Malt
• 1 kg Munich Malt
• 500 g Wheat Malt

Hops

• 20 g Simcoe
• 30 g Amarillo

Yeast

Windsor Dry Ale Yeast

Method

Mash @ 68°C for 1 hour

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • 20 g Simcoe
• 10 minutes
  • 15 g Amarillo
• 0 minutes
  • 15 g Amarillo

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Sierra Nevada Torpedo Extra IPA Clone

Malt

• 6.4 kg Pale Malt
• 310 g Caramel Malt

Hops

• 50 g Chinook
• 30 g Amarillo

Yeast

US-05 Dry Yeast

Method

Mash @ 68°C for 1 hour

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • 35 g Chinook
• 5 minutes
  • 15 g Chinook
  • 30 g Amarillo

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Belgian Saison

Malt

• 3.5 kg Pilsner Malt
• 500 g Vienna Malt
• 1 kg Spelt Flakes
• 250 g Rolled Oats
• Peel of 1 Orange
• 1 g Coriander Seeds

Hops

• 30 g EKG
• 15 g Styrian Goldings

Yeast

Wyeast 3944 Belgian Wit Hoegaarden Liquid Yeast

Method

Step Mash:

• Mash Spelt in 12.5 lt @ 76°C for 10 mins
• Add malt for 60 min mash at 66°C
• Add 4lt boiling water to bring up to 75°C mash out for 10 mins
• Sparge with 15lt 78°C

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • 30 g EKG
• 15 minutes
  • 15 g Styrian Goldings

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Bohemian Pilsner

Malt

• 5 kg Weyermann Pilsner Malt

Hops

• 30 g Northern Brewer
• 30 g Saaz

Yeast

Wyeast 2001 Pilsner Urquell liquid yeast

Method

Single infusion mash @ 66°C with a decoction to mash out

• 15lt water @ 74°C added to grist to mash at 66°C for 60 mins
• Take a third of the thick mash and boil for 20 mins, continuous stirring.
• Add the decoction back to the mash, should bring the temperature up to mash out. Leave for 10 mins
• Drain, then sparge with 15 lt of 80°C water

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • 30 g Northen Brewer
• 10 minutes
  • 30 g Saaz

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Dunkel Pils

Malt

• 5 kg Munich Malt
• 500 g Pilsner Malt
• 100 g Chocolate Malt

Hops

• 60 g Tettnang

Yeast

Put on yeast cake of: Czech Pils liquid yeast

Method

Mash @ 68°C for 1 hour

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • 30 g Tettnang
• 20 minutes
  • 30 g Tettnang

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Octoberfest

Malt

• 2.58 kg Pilsner Malt
• 1.4 kg Vienna Malt
• 1.4 kg Munich Malt
• 220 g Caramunich

Hops

• 23 g Hallertau Tradition
• 25 g Hersbrucker

Yeast

S-23 Dry Lager Yeast (2 packets)

Method

Mash @ 68°C for 1 hour

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • 23 g Hallertau Tradition
• 10 minutes
  • 25 g Hersbrucker

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Wheat Beer

Malt

• 2 kg Pils Malt
• 3.1 kg Wheat Malt

Hops

• 40 g Hallertau

Yeast

Wyeast 3068 Weihenstephan Weizen liquid yeast

Method

Mash @ 65°C for 1 hour

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • 30 g Hallertau
• 15 minutes
  • 10 g Hallertau

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Dunkelweissen

Malt

• 2.5 kg Wheat Malt
• 1 kg Dark Munich
• 1 kg Pilsner Malt
• 200 g Brown Malt

Hops

• ? g Hallertau
• ? g Tettnang

Yeast

Put on yeast cake of: Wyeast 3068 Weihenstephan Weizen liquid yeast

Method

Step Mash:

• Mash in @ 42°C for 20 mins
• 60°C for 20 mins
• 70°C for 20 mins

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • ? g Hallertau
  • ? g Tettnang
• 15 minutes
  • ? g Hallertau
  • ? g Tettnang

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Weissen Doppelbock

Malt

• 5.4 kg Wheat Malt
• 2.1 kg Pale Malt
• 1.65 kg Munich Malt
• 350 g Cararoma
• 350 g Chocolate Malt
• 350 g Melanoiden

Hops

• 25 g Northern Brewer
• 15 g Hallertau
• 15 g Tettnang

Yeast

Put on yeast cake of: Wyeast 3068 Weihenstephan Weizen liquid yeast

Method

Step Mash:

• Mash in @ 48°C for 20 mins
• 68°C for 20 mins
• 76°C for 20 mins

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • 25 g Northern Brewer
  • 15 g Hallertau
• 15 minutes
  • 15 g Tettnang

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Oatmeal Stout

Malt

• 4 kg Pale Malt
• 500 g Vienna Malt
• 500 g Black Malt
• 400 g Rolled Oats

Hops

• 50 g EKG

Yeast

Nottingham Dry Yeast

Method

Roast Oats in oven @ 90°C till golden

Cereal step mash with the Rolled Oats + a cup of the barley malt:

• 32°C for 30 mins
• 50°C for 10 mins

Mash everything @ 65°C for 1 hour

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • 50 g EKG

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Strong Oatmeal Stout

Malt

• 6.5 kg Marris Otter Malt
• 400 g Crystal Malt
• 600 g Weyermann Carafa III
• 400 g Rolled Oats

Hops

• 50 g Glacier 6%

Yeast

Nottingham Dry Yeast

Method

Roast Oats in oven @ 90°C till golden

Cereal step mash with the Rolled Oats + a cup of the barley malt:

• 32°C for 30 mins
• 50°C for 10 mins

Mash everything @ 65°C for 1 hour

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • 50 g Glacier

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Porter

Malt

• 3.8 kg Pale Malt
• 500 g Crystal Malt
• 250 g Chocolate Malt

Hops

• 40 g Fuggles

Yeast

US-05 Dry Yeast

Method

Mash @ 68°C for 1 hour

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • 25 g Fuggles
• 5 minutes
  • 15 g Fuggles

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Schwarzbier

Malt

• 3.2 kg Weyermann Bohemian Pilsner Malt
• 1 kg Weyermann Munich I Malt
• 200 g Weyermann Caramunich I Malt
• 200 g Weyermann Carafa Special II Malt

Hops

• 85 g Hallertau 60 minutes

Yeast

Wyeast Pils Urquell liquid yeast

Method

Mash @ 68°C for 1 hour

Then boil for 1 hour with the hop schedule:

• 60 minutes
  • 40 g Hallertau
• 25 minutes
  • 25 g Hallertau
• 5 minutes
  • 20 g Hallertau

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American Brown Ale

Malt

• 4.5 kg Bairds Golden Promise Malt 5°EBC
• 600 g Bairds Medium Crystal Malt 146°EBC
• 300 g Gladfield Biscuit Malt 65°EBC
• 300 g Bairds Pale Chocolate Malt 900°EBC
• 300 g Barrett Burston Wheat 2.3°EBC

Hops

• 45g Amarillo
• 45g Saaz

Yeast

US-05 dry yeast

Method

Mash @ 68°C for 1 hour

Then boil for 1 hour with the hop schedule:

• 45 minutes
  • 10 g Amarillo
  • 10 g Saaz
• 20 minutes
  • 15 g Amarillo
  • 15 g Saaz
• 0 minutes
  • 20 g Amarillo
  • 20 g Saaz

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1914 Courage Imperial Stout

Malt

• 7.5 kg Bairds Marris OtterMalt 5°EBC
• 1.8 kg Bairds Brown Malt 100°EBC
• 900 g Bairds Black Malt 1300°EBC

Hops

• 100g Bramling Cross

Yeast

2 packets of Danstar Nottingham dry yeast

Method

Mash @ 68°C for 2 hours

Then boil for 2 hours with the hop schedule:

• 60 minutes?
  • Plop them all in

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Basic Mead

Target

• Volume: 10 l
• ABV: 12%
• OG: 1.096
• FG: 1.005

Ingredients

• 3.2 kg Honey
• 6 g Dry Yeast
• 4.1 g Fermaid K / generic yeast nutrient
• 7.8 g DAP

Method

• Clean and sanitize everything that will come into contact with your must.
• Dissolve honey in small amount of water (leave room to add additional water to reach batch volume).
• Add water to your batch volume minus volume for rehydration.
• Aerate the must with a drill stirrer or shake/stir vigorously for 15 minutes.
• Rehydrate, temper and pitch yeast per Go-Ferm rehydration instructions below.
• Record specific gravity and temperature for future reference.
• Apply airlock. Ferment per your yeast temperature specs. 15° - 20° C is sufficient for most wine yeasts.
• Degas twice per day for first week of fermentation.
• Dose nutrients per nutrient protocol instructions below.
• Rack when yeast is done fermenting, as evidenced by no drop in SG for two full weeks. Also rack within 3 weeks of sediment layer forming on the bottom of an aging vessel to avoid sur lie or autolysis flavors.
• When mead clears, bottle and enjoy. After 2-3 months, mead should be ready to drink.

Yeast Rehydration

Put yeast in 250 ml water at 40°C. After 15 minutes, begin tempering yeast by adding 125 mL must to the yeast slurry every 5 minutes. When yeast slurry temperature is within 10° C of must temperature, pitch yeast into fermenter.

Staggered Nutrient Additions

The total amount of Fermaid K and DAP that will be added to your must are 4.1 g and 7.8 g, respectively. The nutrients will be divided into 4 staggered nutrient additions. To avoid mead eruption accidents, degas must and dissolve yeast nutrient doses in 1 cup must prior to adding to the fermenter.

At 24, 48, and 72 hours after you pitch your yeast, add 1 g Fermaid K and 2 g DAP.

When the must reaches the 1/3 sugar break (1/3 of all available sugars are consumed, i.e. 1.120 starting gravity reaches 1.080 or 21 Brix reaches 14 Brix), but no later than 7 days after yeast pitch, add the last dose of 1.1 g of Fermaid K and 1.8 g of DAP.

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