MALTMAGNUS NEIPA NOPE X Dry Yeast Instruction Manual

: June 15, 2024
: MALTMAGNUS

Table of Contents

MALTMAGNUS NEIPA NOPE X Dry Yeast
Product Information
NOPE X | 20 LITER
KIT CONTENT
IF YOU HAVE BREWED BEFORE
BREW DAY
BOTTLING
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

MALTMAGNUS NEIPA NOPE X Dry Yeast

Product Information

The NOPE X 20 LITER NEIPA is a tropical hazy New England IPA beer that provides a dream-like experience. With its tropical hoppy flavors and perfect hazy appearance, it resembles an orange juice with the taste of beer heaven.

Kit Content

MALT: 4.20 kg Maris Otter Extra Pale, 1.00 kg Dextrin Malt, 1.00 kg Flaked Torrefied Oats, 0.50 kg Torrefied Wheat
HOPS: 50 g Citra, 100 g Mosaic, 100 g Mosaic, 150 g Mosaic
YEAST: 2 pc New-E Fermoale
EXPECTED OG: 1.074
EXPECTED FG: 1.014
EXPECTED ABV: 7.9%
BOIL TIME: 60 min
HOP ADDITION TIMES: Citra 50 g – 0 min, Mosaic 100 g – Dry Hop, Mosaic 100 g – Dry Hop, Mosaic 150 g – 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.

Brewing Instructions

Before You Start Brewing

Make sure everything in the kit is included.
Read through the instructions.
Wash and clean the brewing equipment. Do not use the same equipment used while cooking or washing up.
Sterilize the equipment that will be in contact with the wort after chilling. Follow the dosage instructions on your sanitizer. Failure to do this step correctly may result in infected beer.

Step 1: Filling Up with Water
Fill up with water to the false bottom if you have one.

Step 6 and Step 7: Bottling

Bottling Your Beer

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

Specifications

Beer Type: NEIPA
Size: 20 liters
Expected OG: 1.074
Expected FG: 1.014
Expected ABV: 7.9%
Boil Time: 60 min

Frequently Asked Questions (FAQ)

Q: Can I use different types of malt or hops?
A: While the kit comes with specific malt and hop varieties, you can experiment with different types to customize the flavor according to your preference. Just make sure to adjust the quantities accordingly.
Q: How long should I leave the beer to ferment?
A: The fermentation process usually takes around 1-2 weeks. However, it’s recommended to check the specific gravity using a hydrometer to ensure fermentation is complete before proceeding to bottling.
Q: Can I reuse the yeast for future batches?
A: It is generally not recommended to reuse yeast from previous batches, as it may have lost its viability or could introduce unwanted flavors to the new batch. It’s best to use fresh yeast for each brew.

NOPE X | 20 LITER

NEIPA

A tropical hazy NEIPA that’s like a dream. When reality hit us hard we just want to daydream us away to a world full of tropical hoppy nectar. A world where the beer is cold, perfectly hazy like an orange juice with taste of beer heaven.

KIT CONTENT

MALT:
- 4.20 kg Maris Otter | Extra Pale
- 1.00 kg Dextrin Malt
- 1.00 kg Flaked Torreﬁed Oats
- 0.50 kg Torreﬁed Wheat
HOPS: 50 g Citra, 100 g Mosaic, 100 g Mosaic 150 g Mosaic
YEAST: 2 pc New-E Fermoale
EXPECTED OG: 1.074
E XPECTED FG: 1.014
EXPECTED ABV : 7.9%
FERMENTATION TEM P: 20°C
MASH TEMP : 67°C
BOIL TIME: 60 min
HOP ADDITION TIMES : Citra 50 g – 0 min
- Mosaic 100 g – Dry Hop
- Mosaic 100 g – Dry Hop
- Mosaic 150 g – Dry Hop
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 instructions mainly for beginners. If you have brewed before, just use your brewing equipment as usual. You ﬁnd mash temperatures and hop additions above.

YOU NEED:

Cleaner and sanitizer
Kettle or brewing equipment to boil 25-29 liters of wort.
Kettle 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

Start with making sure everything in the kit is included.
Read through the instructions!
Wash and clean the brewing equipment. Do not use the same equipment used while cooking or washing up.
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 correct.

STEP 1
- Fill up with water to the false bottom if you have one before measuring 3 liters per 1 kg malt.
- 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 / kettle 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 lid!
- Turn oﬀ the heat / Flame out!
- Chill the wort / wait until it’s 80°C.
- Open the bag labeled 50 g Citra. Pour the content into the kettle. Stirr and wait for 30 minutes.
STEP 6
- COOLING – Cool the wort as rapidly as possible to around 20°C. Use 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 and measure the Oeschle value with a hydrometer and write down the result.
- This is the OG value.
STEP 7
- FERMENTATION & DRY HOPPING – 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 fermentation bucket.
- Place the bucket on a dark spot keeping a temperature of around 20°C.
- Day 2 after brewing: Pour 100 g Mosaic into the fermenter.
- Day 5 : Pour 100 g Mosaic into the fermenter.
- Day 7: Pour 150 g Mosaic into the fermenter.
- D ay 8-10: Take wort sample and measure it with your hydrometer. If the value stays the same for 2 days the fermentation is done. This is the FG.
- Calculation ABV : (OG-FG) x 131,25 = ABV

BOTTLING

BOTTLING YOUR BEER

Wash and sanitize the bottles. Put the caps in a bowl with sanitizer.
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.
Fill the bottles with beer and leave a airpocket at the top. Cap it and place it in 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!