Recipes & Info

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Look, how brewing looks like:

6lletegu

 

Recipes

IPA

  • Alcohol % 6.7
  • OG: 1,061
  • IBU: 57,5
  • Yeast: Fermentis US-05 or Wyeast Labs #1056
  • Hops: Columbus and Amarillo, dry hop with Citra

Malts:
Château Pale Ale 70%
Château Vienna 20%
Château Crystal 150 10%

Mashing:
1. Mash in @65°C 75min
2. Heating 76°C 10min

Boiling: 
Boiling with 100°C  90min.
50% hops added 60 min before the end
25% 30 min before the end
25% 15 min before the end

Viking Stout

  • Alcohol % 5,1
  • OG: 1,050
  • IBU: 49
  • Yeast: Fermentis S-33 or Wyeast #1084
  • Hops: Magnum, Willamette

Malts:
Château Munich 80%
Château Chocolat 10%
Barley flakes 10%

Mashing:
1. Mash in @65,5°C 75min
2. Heating 76°C 10min

Boiling: 
Boiling 100°C  90min.
80% hops added 60 min before the end
20% 30 min before the end
Optional dry-hopping with Willamette

Smoky Porter

  • Alcohol % 5.9
  • OG: 1,058
  • IBU: 30,1
  • Yeast: Fermentis US-04
  • Hops: Challenger, optional dry hopping with Mosaic

Malts:
Château Munich 65%
Château Cara Plus 10 15%
Smoked Malt 15%
Château Black 3%
Château Chocolate 2%

Mashing:
1. Mash in @68°C 75min
2. Heating 76°C 10min

Boiling:
Boiling 100°C  90min.
30% hops added 60 min before the end
40% 30 min before the end
30% 15 before the end

Mexican Cerveza

  • Alcohol % 5.6
  • OG: 1,053
  • IBU: 19,7
  • Yeast: Fermentis S-23
  • Hops: Traditional Hallertau, Tettnanger

Malts:
Château Pale Ale 65%
Château Cara Clear 5%
Corn flakes 30%

Mashing:
1. Mash in @50°C 30min
2. Heating 64 °C 90min
3. Heating 76°C 10min

Boiling:
Boiling 100°C  90min.
75% hops added 60 ming before the end
25% 10 minutes before the end