MALTMAGNUS Classic APA Beer Kit Instruction Manual

MALTMAGNUS Classic APA Beer Kit

Specifications

• Product Name: Classic APA | 20 Liter Pale Ale
• Malt: 4.50 kg Pale Ale Malt | Viking Malt, 0.25 kg Caramel Malt 60 L
• Hops: 20 g Chinook, 20 g Perle, 60 g Cascade, 100 g Centennial
• Yeast: 2 pcs AY4 Fermoale | AEB | 11.5 g
• Expected OG (Original Gravity): 1.052
• Expected FG (Final Gravity) : 1.010
• Expected ABV (Alcohol by Volume): 5.5%
• Boil Time: 60 min
• Hop Addition Times:
  • 20 g Chinook – 60 min
  • 20 g Perle – 20 min
  • 60 g Cascade – 0 min
  • 100 g Centennial – Dry Hop

Product Usage Instructions:

Brew Day:

1. Start by ensuring that everything in the kit is included.
2. Read through the instructions carefully.
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 after chilling. Follow the dosage instructions on your sanitizer. Incorrect sanitization can lead to beer contamination.
5. Fill up with water to the false bottom if you have one.

When you’ve grown red of modern complex beers and just want a classic hoppy pale ale, you’ve found it. Classic APA is smooth and clean, hoppy well- balanced bierness. This is a classic American Pale Ale.

KIT CONTENT

• MALT:
  • 4.50 kg Pale Ale Malt | Viking Malt
  • 0.25 kg Caramel Malt 60 L
• HOPS: 20 g Chinook, 20 g Perle, 60 g Cascade, 100 g Centennial
• YEAST: 2 pcs AY4 Fermoale | AEB | 11.5 g
• EXPECTED OG: 1.052
• EXPECTED FG: 1.010
• EXPECTED ABV: 5.5%
• FERMENTATION TEMP: 20°C
• MASH TEMP : 67°C
• BOIL TIME: 60 min
• HOP ADDITION TIM ES: 20 g Chinook – 60 min  20 g Perle – 20 min 60 g Cascade – 0 min 100 g Centennial – Dry Hop
• BEER XML FILE: If you use an app like Brewfather you can download an XML file for this recipe under the product on maltmagnus.se
• IF YOU HAVE BREWED BEFORE:
  These is basic step-by-step instructions mainly for beginners. If you have brewed before, just use your brewing equipment as usual. You find mash temperatures and hop addi?ons above.

YOU NEED:

• Cleaner and Sanitizer
• Kele or brewing equipment to boil 25-29 liters of wort.
• Kele for heating sparge water.
• All Grain brewing equipment.
• Fermentation equipment.
• bottling or kegging equipment.

Equipment and ingredients can be found at www.maltmagnus.se

BREW DAY

1. Start with making sure everything in the kit is included.
2. Read through the instructions!
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 after chilling. Follow the dosage instructions on your sanitizer. Your beer can get infected if this step is not done correctly.

STEP 1

1. Fill up with water to the false bottom 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 stirring to avoid lumps. Mash at 67°C for 60 minutes.

STEP 3
MASH OUT – Rise the temperature while stirring to 76°C for about 10 minutes.

STEP 4

SPARGE – Prepare water in your hot liquor tank / kele to a temperature of 80°C.
Rinse the malt gently with the hot water until you reach a total volume of 23-25 liters in your boil kettle.

STEP 5

• BOIL – Start heating until you reach a boil.
• The wort shall boil for 60 minutes. Do not use a lid!
• Open the bag labeled 20 g Chinook. Pour the content into the kale. Boil 40 minutes.
• Open the bag labeled 20 g Perle. Pour the content into the kale. Boil for 20 more minutes.
• Turn off the heat / Flame Out!
• Chill wort to 80°C.
• Open the bag labeled 60 g Cascade. Pour the content into the kale.

STEP 6

COOLING – Cool the wort as rapidly as possible to around 20°C.

• Use a spiral cooler or other cooling equipment. If you do not have any, put the fermentation bucket in a cool water bath.
• NOTE! Do not use any un-sanitized equipment or hands in the wort at this point!
• Take a sample measure the Oeschle value with a hydrometer and write down the result.
• This is the OG value.

STEP 7

FERMENTATION AND DRY HOPPING

• Open up the yeast package with sterilized scissors and pour it into the cooled wort.
• Fill the airlock and put it into the lid of the fermentation bucket.
• Place the bucket on a dark spot keeping a temperature of around 20°C. Ferment for 11 days.
• Open the bag labeled 100 g Centennial. Pour the content into the kale. Ferment for 3 days
• When the fermentation is done take a wort sample and measure it with your hydrometer. This is the FG.
  Calculation ABV: (OG-FG) x 131,25 = ABV

BOTTLING

BOTTLING YOUR BEER:

1. Wash and sanitize the bottles. Put the caps in a bowl with sanitizer.
2. We recommend Carbonation Drops. Follow the dosage instructions on the package. You can also use regular table sugar: 2-3 grams per 33 cl bottle.
3. Fill the bottles with beer and leave an air pocket at the top. Cap it and place it at room temperature for at least one week. Open a bottle and test the carbonation levels. If you think its enough, chill for a week or two. Enjoy!

FAQ

• Q: Can I use regular table sugar for carbonation?
• A: Yes, you can use regular table sugar for carbonation. We recommend using 2-3 grams per 33 cl bottle.
• Q: How long should I leave the bottles at room temperature for carbonation?
• A: It is recommended to leave the bottles at room temperature for at least one week for carbonation.
• Q: How can I test the carbonation levels?
• A: Open a bottle and taste the beer to check the carbonation levels. If you think it’s enough, chill for a week or two before enjoying.

References

• Maltmagnus.se
• Maltmagnus.se

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