NutriChef Home Brewing Recipes
A guide to crafting various beer styles using NutriChef Home Brewing Machines.
Introduction to Home Brewing
Brewing a beer involves several general processes. It begins with mixing ingredients and bringing the solution (wort) to a boil. This is followed by cooling the wort to the fermentation temperature. Next, the wort is transferred to the fermenter, and yeast is added. After fermentation, the raw beer is siphoned off the yeast sediment and bottled with a little extra sugar for carbonation. Key aspects to remember throughout the brewing process are Cleanliness, Preparation, and Good Record Keeping.
Cleanliness
Cleanliness is paramount for the brewer. Fermentation relies on living organisms, the yeast. Providing good growing conditions for the yeast also benefits other micro-organisms, including bacteria. Therefore, maintaining cleanliness at every stage of the brewing process is crucial.
Preparation
Allocate time to prepare your brewing area. Ensure all ingredients are ready on the counter and your brewing water is prepared. Have ice on hand to cool the wort after boiling. Confirm the fermenter is clean and sanitized. All equipment should be clean and ready before starting. Patience and planning are essential.
Record Keeping
Consistently keep detailed notes on ingredients used, their amounts, and the times involved in the brewing process. This allows the brewer to replicate successful batches and learn from less successful ones.
Notes: The PKBRKTL150 Home Brewing Machine is generally recommended for extracting malt for brewing beer. The PKBRKTL200 Home Brewing Machine is suitable for crushed malt. A wort chiller is necessary to cool the hot wort to the correct fermenting temperature before transferring it to the fermenting barrel and adding the yeast.
Beer Recipes
Belgian Wit / 25 liter
A fresh wheat beer with a taste of orange and coriander.
Alcohol: approx. 4.5%
IBU: approx. 19
OG: approx. 1.048
Ingredients:
- 3.0 kg wheat malt
- 2.5 kg Pilsner malt
- 10g Magnum (90 min boil)
- 20g Saaz (10 min boil)
- 30g Orange peel (10 min boil)
- 10g Coriander seeds (10 min boil)
The coriander seeds must be crushed before inserting in the boil.
Yeast:
Fermentis Safbrew WB-06 or Lallemand Munich
Brewing Parameters:
- Mashing temperature: approx. 67°C or 152.6°F in 90 minutes
- Sparging: at 78°C or 172.4°F
- Boil: 90 minutes
- Fermentation temp: approx. 20°C or 68°F
IPA / 25 liter
A refreshing India pale ale with a taste of American hops. The bitterness is mild.
Alcohol: approx. 5.1%
IBU: approx. 39
OG: approx. 1.050
Ingredients:
- 5.2 kg Pilsner malt
- 0.3 kg Cara malt 120
- 0.3 kg Cara malt 30
- 10g Perle (90 min boil)
- 35g Chinook (15 min boil)
- 40g Cascade (10 min boil)
- 20g Citra (5 min boil)
- 25g Citra (0 min)
Yeast:
Fermentis Safale S-04 or Lallemand BRY-97
Brewing Parameters:
- Mashing temperature: approx. 65°C or 149°F in 90 minutes
- Sparging: at 78°C or 172.4°F
- Boil: 90 minutes
- Fermentation temp: approx. 20°C or 68°F
Kölsch / 25 liter
A classic German ale. Tastes much like pilsner beer.
Alcohol: approx. 5.5%
IBU: approx. 29
OG: approx. 1.049
Ingredients:
- 4.5 kg Pilsner malt
- 0.5 kg Wheat malt
- 0.5 kg Vienna malt
- 15g Magnum 15% (90 min boil)
- 25g Perle (10 min boil)
Yeast:
Fermentis Safale US-05 or Lallemand Kolsch Ale
Brewing Parameters:
- Mashing temperature: approx. 64°C or 147.2°F in 90 minutes
- Sparging: at 78°C or 172.4°F
- Boil: 90 minutes
- Fermentation temp: approx. 20°C or 68°F
Pale Ale / 25 liter
Pale ale is a popular style of beer that's hop-forward with a malty flavor, a golden to amber color, and moderate strength.
Alcohol: approx. 5.0%
IBU: approx. 23
OG: approx. 1.046
Ingredients:
- 5.0 kg Pale ale malt
- 0.5 kg Wheat malt
- 0.1 kg Cara 30
- 10g Magnum 15% (60 min boil)
- 50g Cascade 7.1% (5 min boil)
Yeast:
Fermentis Safale S-04 or US-05
Brewing Parameters:
- Mashing temperature: approx. 65°C or 149°F in 90 minutes
- Sparging: at 78°C or 172.4°F
- Boil: 60 minutes
- Fermentation temp: approx. 20°C or 68°F
Pils / 25 liter
Pilsner, more often simply called “pils” in Germany, is a light-bodied and highly attenuated lager beer.
Alcohol: approx. 4.3%
IBU: approx. 23
OG: approx. 1.044
Ingredients:
- 5.5 kg Pilsner malt
- 10g Magnum 15% (90 min boil)
- 40g Perle 6.7% (5 min boil)
Yeast:
Fermentis Saflager S-23x2 or Lallemand diamondx2
Brewing Parameters:
- Mashing temperature: approx. 67°C or 152.6°F in 90 minutes
- Sparging: at 78°C or 172.4°F
- Boil: 90 minutes
- Fermentation temp: approx. 12°C or 53.6°F
Red ale / 25 liter
A red beer with reddish color and with a distinct taste of malt.
Alcohol: approx. 5.3%
IBU: approx. 28
OG: approx. 1.050
Ingredients:
- 4.0 kg Münich malt
- 1.5 kg Melanoidin malt
- 10g Magnum (60 min boil)
- 40g Cascade (10 min boil)
Yeast:
Fermentis Safale S-04
Brewing Parameters:
- Mashing temperature: approx. 66°C or 150.8°F in 90 minutes
- Sparging: at 78°C or 172.4°F
- Boil: 60 minutes
- Fermentation temp: approx. 20°C or 68°F
Coast beer / 25 liter
A light beer that is easy to drink. It tastes good with a lime or lemon slice in the drinking glass.
Alcohol: approx. 5.5%
IBU: approx. 15
OG: approx. 1.049
Ingredients:
- 4.5 kg Pilsner malt
- 0.7 kg Cornflakes
- 750g Preboiled rice (the weight is measured when it is dry)
- 15g Perle 6,7% (90 min boil)
- 30g Perle 6,7% (5 min boil)
Yeast:
Fermentis US-05 or Lallemand BRY-97
Brewing Parameters:
- Mashing temperature: approx. 64°C or 147.2°F in 90 minutes
- Sparging: at 78°C or 172.4°F
- Boil: 90 minutes
- Fermentation temp: approx. 20°C or 68°F
Weissbier / 25 liter
A German wheat beer that everybody likes.
Alcohol: approx. 4.5%
IBU: approx. 21
OG: approx. 1.043
Ingredients:
- 3.0 kg Pilsner malt
- 2.5 kg Wheat malt
- 20g Magnum 15% (90 min boil)
- 25g Saaz 3.0% (10 min boil)
Yeast:
Fermentis Safbrew T-58 or Lallemand Munich Classic
Brewing Parameters:
- Mashing temperature: approx. 65°C or 149°F in 90 minutes
- Sparging: at 78°C or 172.4°F
- Boil: 90 minutes
- Fermentation temp: approx. 20°C or 68°F
