MALTMAGNUS AY4 Röde Orm Dry Yeast User Manual
- June 15, 2024
- MALTMAGNUS
Table of Contents
MALTMAGNUS AY4 Röde Orm Dry Yeast
Important Importation
A red ale with nice hoppy bitterness. Malty with toffee and caramel notes. Recipe made by our former co-worker Svante, former senior brewer at Nils Oscar.
KIT CONTENT:
MALT:
4.20 kg Red Active Malt
0.50 kg Red Ale
0.25 kg Cara Ruby
HOPS: 10 g Polaris, 50 g Magnum, 40 g Haller tau Tradition
YEAST: 2 AY4 | Firmdale
EXPECTED OG: 1.055
EXPECTED FG: 1.011
EXPECTED ABV: 5.8%
FERMENTATION TEMP: 20°C
MASH TEMP: 62°C, 67°C, 72°C
BOIL TIME: 60 min
HOP ADDITION TIMES: Polaris 10g – First Wort Hop
Magnum 50 g – 10 min
Haller tau Tradition 40 g – 0 min
BEER XML FILE: If you use an app like Brew father 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 spurge 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.
STEPE 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 62°C.
STEPE 2
MASH IN – Add the crushed malt while stirring. Follow the mash steps below:
- 62°C – 40 minutes.
- 67°C – 20 minutes.
- 72°C – 12 minutes.
STEPE 3
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.
STEPE 4
BOIL – Open the bag labeled 10 g Polaris. Pour the content into the kettle.
Start heating until you reach a boil and let simmer.
The wort shall boil for 60 minutes. Do not use lid!
Boil for 50 minutes. Open the bag labeled 50 g Magnum.
Pour the content into the kettle.
Boil for another 10 minutes.
Turn off the heat / Flame out!
Open the bag labeled 40 g Haller tau Tradition. Pour the content into the
kettle. Stirs for a few minutes.
STEPE 5
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 Octile value with a hydrometer and write down the result. This is the OG value.
STEPE 6
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 fermentation bucket. Place the bucket on a dark spot keeping a temperature of around 20°C.
Leave for 14 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:
- 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 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 its enough, chill for a week or two.
Enjoy!
