Maltmagnus.se
Maltmagnus.se
Owner's Manual for MALTMAGNUS models including: 20 Liter Weissensteins Monster, 20 Liter, Weissensteins Monster, Monster
Ölkit | Weissensteins Monster | All-Grain | MaltMagnus.se
File Info : application/pdf, 2 Pages, 1,023.19KB
DocumentDocumentWEISSENSTEINS MONSTER | 20 LITER WHEAT BEER - LIQUID YEAST YOU NEED: · Cleaner and sani zer · Ke le or brewing equipment to boil 25-29 liters of wort. · Ke le for hea ng sparge water. · All Grain brewing equipment. · Fermenta on equipment. · Bo ling or kegging equipment. Equipment and ingredients can be found at www.maltmagnus.se This is a classic wheat beer with malt from Bindewald in Germany. Weissensteins Monster has a fresh and crisp taste and aroma of banana and clove. The Te nanger hops contributes with some flowery aroma and mild bi erness. KIT CONTENT MALT: 2.20 kg Pilsen Malt | Bindewald 2.20 kg Wheat Malt | Bindewald HOPS: 20 g Te nanger, 20 g Te nanger YEAST: 1 Weihenstephan Weizen | Wyeast 3068 EXPECTED OG: 1.051 EXPECTED FG: 1.015 EXPECTED ABV: 4.7% FERMENTATION TEMP: 25°C MASH TEMP: 67°C BOIL TIME: 60 min HOP ADDITION TIMES: Te nanger 20 g - 60 min Te nanger 20 g - 10 min BEER XML FILE: If you use an app like Brewfather you can download a XML file for this recipe under the product on maltmagnus.se IF YOU HAVE BREWED BEFORE: This is basic step-by-step instruc ons mainly for beginners. If you have brewed before, just use your brewing equipment as usual. You find mash temperatures and hop addi ons above. BREW DAY 1. Start with making sure everything in the kit is included. 2. Read through the instruc ons! 3. Wash and clean the brewing equipment. Do not use the same equipment used while cooking or washing up. 4. Sterilize the equipment that will be in contact with the wort a er chilling. Follow the dosage instruc ons on your sani zer. Your beer can get infected if this step is not done correct. STEP 1 1. Fill up with water to the false bo om if you have one before measuring 3 liters per 1 kg malt. 2. Heat the water to 67°C. STEP 2 MASH IN - Add the crushed malt while s rring to avoid lumps. Mash at 67°C for 60 minutes. STEP 3 MASH OUT - Rise the temperature while s rring to 76°C for about 10 minutes. STEP 6 COOLING Cool the wort as rapidly as possible to around 25°C. Use spiral cooler or other cooling equipment. If you do not have any, put the fermenta on bucket in a cool water bath. NOTE! Do not use any un-sani zed equipment or hands in the wort at this point! Take a sample and measure the Oeschle value with a hydrometer and write down the result. This is the OG value. STEP 4 SPARGE - Prepare water in your hot liquor tank / ke le to a temperature of 80°C. Rinse the malt gently with the hot water un l you reach a total volume of 23-25 liters in your boil ke le. STEP 7 FERMENTATION Open up the yeast package with a sterilized scissors and pour it into the cooled wort. Fill the airlock and put it into the lid of the fermenta on bucket. Place the bucket on a dark spot keeping a temperature of around 25°C. Leave for 14 days. When the fermenta on is done take a wort sample and measure it with your hydrometer. This is the FG. Calcula on ABV: (OG-FG) x 131,25 = ABV STEP 5 BOIL - Start hea ng un l you reach a boil. The wort shall boil for 60 minutes. Do not use lid! Open the bags labeled 20 g Te nanger. Pour the content into the ke le. Boil for 50 minutes. Open the bags labeled 20 g Te nanger. Pour the content into the ke le. Boil for 10 more minutes. Turn off the heat / Flame out! BOTTLING BOTTLING YOUR BEER: 1. Wash and sani ze the bo les. Put the caps in a bowl with sani zer. 2. We recommend Carbona on Drops. Follow the dosage instruc ons on the package. You can also use regular table sugar: 2-3 grams per 33 cl bo le. 3. Fill the bo les with beer and leave a airpocket at the top. Cap it and place it in room temperature for at least one week. Open a bo le and test the carbona on levels. If you think its enough, chill for a week or two. Enjoy!