* This recipe results in a batch of ( 3.8 / 10 / 20 ) liters.
- 860 g Weyermann® CarraHell®
Hops & Aromatics
- 5 g Tradition Hops (4.8% AA)
- 5 g Styrian Goldings Hops (3.9% AA)
- Fermentis Safbrew WB-06
Here's how it's done.
The Mash — [1/5]
- Fill your brewing kettle with 2.5 liters of water, and heat it to 46°C.
- Mill the grains, and add them to your mash bag in the kettle. Stir well to ensure all of the grains are in contact with the water. Follow the mash schedule below:
- 46°C — 10 minutes.
- 50°C — 15 minutes.
- 60°C — 25 minutes.
- 74°C — 25 minutes.
- Finally, start the mash-out by heating it to 78°C while stirring constantly. Keep the mash at this temperature for 5 more minutes.
- Prepare for The Sparge by heating approximately 4 liters of water to 77°C.
The Sparge — [2/5]
- Lift up your Mash Bag and add a strainer underneath.
- Slowly and evenly pour the 4 liters of water you heated over the Mash Bag to extract the Wort.
- At the end of this step you should be left with around 5 liters of Wort. Around 20% of this will evaporate during the boil.
The Boil — [3/5]
- Heat the wort until it starts boiling — keep going until you see a Hot Break: you will start to see foam appear at the top.
- Slightly reduce the heat, and stir occasionally. Start a timer for 90 minutes, and add your Hops and/or Aromatics at these times:
- Add the Styrian Goldings Hops at the Start of the Boil.
- Add the Tradition Hops 75 minutes into the Boil.
- (Optional): If you are left with less than 3.8 liters of Wort, now is the time to add tap water to make up for that.
The Fermentation — [4/5]
- Make sure anything that (indirectly) touches the Wort from now on is sanitised!
- Cool the Wort (in an ice bath, or using a Wort Cooler) until it reaches 21°C.
- (If you wish, take a specific gravity reading now.)
- Use a Racking Cane to siphon your cooled-down Wort into your sanitised Fermentation Vessel.
- Pitch your Yeast (or Yeast Starter if you are fancy 🎩).
- Aerate (introduce oxygen) the Wort and Yeast by thoroughly shaking the Fermentation Vessel while closing the top.
- Set up a Blow-Off Tube by attaching rubber hose into a sanitised screw-top stopper, and place the other end in a small bowl of sanitiser solution.
Intermezzo: Keep in a dark place at room temperature for two to three days, until the CO2 bubbling quiets down. That's the brew day done for now! Time to relax and have a pint 🍻.
- Take off the screw-top stopper, and sanitise- and reassemble it using an airlock filled with sanitiser.
- Add the screw-top stopper back on the fermentation vessel, and keep it in a dark place at room temperature for two further weeks.
Bottling — [5/5]
- Take off the screw-top stopper from the fermentation vessel, and siphon your (now alcoholic) beer into a sanitised bottling bucket.
- We want our brew to be properly carbonated. This can be done by adding some extra sugar (Priming). Warning: do not overprime your beer, you'll end up with dangerous bottle bombs!
- As a rule of thumb, add ~7 g of sugar per liter of homebrew. For this recipe, this means we add a total of 26.6 grams of sugar to the bottling bucket.
- Allow the sugar to dissolve in the bottling bucket, and siphon your brew from the bucket into your bottles.
- Make sure the bottles are securely shut, and store them at room temperature in a dark place for approximately ten days. Store them in a cool place afterwards to let them age until ready to drink. Place them in the fridge the night before you want to enjoy them. Cheers! 🍻
Stats for Nerds
Finally, here are some statistics that brewing nerds would appreciate. Keep in mind these have been measured using homebrewing equipment, and may not be lab-accurate. If you managed to get your hands on a bottle of this brew, we would recommend you experience it using this tasting sheet!
|Initial Specific Gravity (OG)||1.048|
|Final Specific Gravity (FG)||1.010|
|Alcohol By Volume (ABV)||5.0%|