5 kg Brew Malt (like Pale Ale)
20 Liter Water
12 Liter (Wash out, mashing)
Mauribrew Ale 514 - 12,5 g 

 

1.) Mashing and „Rast steps“

50° 20 min   - Mashing
63° 45 min   - 1 Rast
68°   5 min   - 2 Rast

72° 20 min   - 3 Rast Iodine test
78°   5 min  

2.) Lautering and keep 140 g Sud for yeast starter (or use simply water and sugar) 

3.) 12 Liter Water head up to 78° and wash out the mash 

Beer word plus 12 Liter water (Formula) head up more 90° add Hops 

 

 

Formula:

Bitter unit * Liter * 10 / % Alpha * 25 = ... g Hops  

BT = Bitter unit Mild = 10 Hops bitter = 30

 (send me a email, I can give you an Hops Excel calculator)

4.) 
1te = 10 g Bitter 15,2 % Alpha and 15 g Aroma 3,5 % Alpha 80 min 

2te = 9 g Bitter 15,2 % Alpha and 15 g Aroma 3,5 % Alpha 40 min

3te = 15 g Aroma 3,5 % 10 min

5.) Enzymes break formation 20 min cool down (Whirlpool)

6.) Separet the beer wort after boiling the hops 

7.) Cool the wort (head exchanger) to about 30° down. Spindeln ........ Value. In the meantime, start with 140 g Würze the yeast, (20 min before you need) 

8.) Stir your joung beer together with the yeast to start Fermentation. Foam should be visible to see on the top. 

 

End of fermentation cool down to 5° yeast settles to the bottom. Suck out the young beer in a new container and add 5 g per liter (Formula) sugar to your joung beer. Bottle and keep for 10 days at the same temperature as the main fermentation temperature, important for all yeast Ale and Lager

 
you need more ...

 

Cascade-Weizen Wheat beer 5.2%

Water: 21 liter
Lautering: 13 liter

Malt:
3 kg Pilsner Malt or 57 %
2 kg Wheat Malt or 38 %
0,250 kg Melano or 5 %

Mash steps:

mash the malt with 21 Liter water

54°C keep themperatur 10 min
63°C - 40 min Rast
72°C - 15 min Rast

Iodine test ok heat up to 76°C

Hops:
20 g Cascade 7 % 60 min – 12 IBU
30 g Cascade 7 % during whirlpool – 4 IBU

Yeast:
12 g Masuribrew Weiss 15 – 32 C
or Munich Wheat beer 17 – 22 C

Fermenting 8 – 10 days … good luck and happy hobby brew(er)

Amerikanischer Barleywine 8.9%

Water: 19 liter
Lautering: 11 liter

Malt:

6,5 kg Pilsner Barley Malt or 85 %
0,75 kg Münchner or 10 %
0,40 kg Melano or 5 %

Mash steps:

mash the malt with 19 Liter water

66°C keep themperatur 60 min
Iodine test ok heat up to 78°C

Hops:

20 g Admiral 16,3 % 80 min – 31 IBU
50 g Hallertau 4,3 % 10 min – 20 IBU
10 g Admiral 16,3 % 10 min – 25 IBU

Yeast:
US-05 oder Mauribrew Ale 514

Fermenting 8 – 10 days … good luck and happy hobby brew(er)

Berg Bock Beer Dark 6 %

Water: 20 liter
Lautering: 12 liter

Malt:

4 kg Münchner or 74 %
1 kg Pilsner or 18 %
0,30 kg Melano or 6 %
0,10 kg Chocolade or 2 %

Mash steps:
mash the malt with 20 Liter water

48°C keep temperature 30 min
68°C - 60 min Rast
72°C - 30 min Rast

Iodine test ok heat up to 78°C

Hops:

17 g Admiral 16,3 % 80 min – 28 IBU
60 g Hallertau 4,3 % 10 min – 20 IBU

Yeast:
Mauribrew Ale 514 or US-05 and 300 ml honey
Fermenting 8 – 10 days … good luck and happy hobby brew(er)

Pale Ale Bock 5,8 %

Water: 20 liter
Lautering: 12 liter

Malt:

4 kg Pale Ale or 74 %
1 kg Munich or 18 %
0,30 kg Melano or 7 %
0,05 kg Chocolade or 1 %

Mash steps:
mash the malt with 20 Liter water

50°C keep temperature 20 min
63°C - 45 min Rast
68°C - 50 min Rast
Iodine test ok heat up to 78°C

Hops:

14 g Admiral 16,3 % 80 min – 26 IBU
50 g Hallertau 4,3 % 10 min – 20 IBU

Yeast:
Mauribrew Ale 514 or US-05 and 300 ml honey
Fermenting 8 – 10 days … good luck and happy hobby brew(er)

 

Fermentation temperature:

S-04  Main fermentation:  16° to 20°
Duration: 4 – 5 days 
 

Second fermentation: 16° 20°
Duration: 10 days 
 

Muntons Ale  Main fermentation: 17° to 21°
Duration: 4 – 5 days 
 

Second fermentation: 17° to 21° Grad
Duration: 10 days 
 

Mauribrew Weiss  Main fermentation: 15° to 30°
Duration: 4 – 7 days 
 

Second fermentation: 15° to 30°
Duration: 10 days   
 

Mauribrew Lager Main fermentation: 12° to 14°
Duration: 5 – 6 days 
 

Second fermentation: 12° to 14°
Duration: 10 days

Mauribrew Ale 514 Main fermentation: 15° to 30° Duration: 5 – 9 days

 

Second fermentation: 15° to 30°

Duration: 10 days

 
 

Carbonation

 

here our HBV formula for 5,5gCO2/Liter

1) after main fermentation

215 g sugar
290 g water

this mix is enough for 75 bottle. Inject:

each 330 ml bottle 5 ml sugar-water
each 500 ml bottle 7,5 ml sugar-water
 

and second 7gCO2/Liter

2) after secondary fermentation

275 g sugar
290 g water

this mix is enough for 75 bottle. Inject:

each 330 ml bottle 5 ml sugar-water
each 500 ml bottle 7,5 ml sugar-water

with both recipes: if to little CO2 for you add more sugar, if too much CO2 add less sugar, but only in 5 g steps each brewing time, so you learn. The amount of water remains the same
 

 

Beer LAW for storage time before drinking: Lager = 4 weeks - Ale = 2 weeks - Weiss = 4 weeks

... have fun your HB Daniel