MALTMAGNUS SE 20 L D Oktoberfest Lager Instructions

: June 15, 2024
: MALTMAGNUS SE

Table of Contents

MALTMAGNUS SE 20 L D Oktoberfest Lager
Product Information
Product Usage Instructions
KIT CONTENT
BOTTLING
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

MALTMAGNUS SE 20 L D Oktoberfest Lager

Product Information

Specifications

Beer Type: Oktoberfest Lager
Yeast Type: Liquid Yeast
Expected OG: 1.058
Expected FG: 1.015
Expected ABV: 5.8%
Boil Time: 60 minutes
Hop Addition Times: Perle 35g – 60 minutes

Kit Content

MALT: 2.80 kg Pilsner Malt | Bindewald, 1.32 kg Munich Malt 15 | Bindewald, 0.56 kg Dark Munich Malt, 0.40 kg Caramel Malt 100, 0.24 kg Victory
HOPS: 35 g Perle
YEAST: 1 Bavarian Lager | Wyeast 2206

Description

Malty is the word that describes the taste of this beer. It has a light to medium body with caramel and toffee flavors. You can also find notes of dried fruit.
Oktoberfest Lager has a well-balanced bitterness and a wonderful orange color, similar to autumn leaves.

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 are basic step-by-step instructions mainly for beginners. If you have brewed before, just use your brewing equipment as usual. You can find mash temperatures and hop additions above.

Product Usage Instructions

Brew Day

Start with making sure everything in the kit is included.
Read through the instructions carefully.
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 correctly.

Step 1: Filling Up with Water

Fill up with water to the false bottom if you have one.

Step 2: Boiling

Start heating until you reach a boil. The wort shall boil for 60 minutes. Do not use a lid!

Step 3: Adding Hops

Open the bag labeled 35 g Perle. Pour the content into the kettle. Boil for 60 minutes. Turn off the heat / Flame out!

Step 4: Taking OG Sample

Take a sample measure the Oeschle value with a hydrometer and write down the result. This is the OG value.

Step 5: Cooling and Transferring

Cool down the wort using a suitable method and transfer it to a fermentation bucket.

Step 6: Fermentation

Fill the airlock and put it into the lid of the fermentation bucket. Leave for 14 days. When the fermentation is done, take a wort sample and measure it with your hydrometer. This is the FG.

Step 7: Calculating ABV

Calculate ABV: (OG – FG) x 131.25 = ABV

Bottling

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 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 it’s enough, chill for a week or two. Enjoy!

FAQ

Q: Can I use different types of malt for this recipe?

A: While we recommend using the specified malt types for the best results, you can experiment with different malts to achieve a unique flavor profile.

Q: How long should I leave the beer to ferment?

A: It is recommended to leave the beer to ferment for 14 days.
However, fermentation time may vary depending on various factors such as temperature and yeast activity.
Monitoring the FG value is crucial to determine when fermentation is complete.

Q: Can I reuse the yeast from this kit?

A: Yes, you can reuse the yeast from this kit for future brews. Proper yeast handling and storage techniques should be followed to maintain yeast health and viability.
Malty is the word that describes the taste of this beer. Light to medium body with caramel and toﬀee ﬂavours.
You can also ﬁnd notes of dried fruit.
Oktoberfest Lager has a well-balanced bierness and a wonderful orange color, similar to autumn leaves.

KIT CONTENT

MALT:

2.80 kg Pilsner Malt | Bindewald
1.32 kg Munich Malt 15 | Bindewald
0.56 kg Dark Munich Malt
0.40 kg Caramel Malt 100
0.24 kg Victory
HOPS: 35 g Perle
YEAST: 1 Bavarian Lager | Wyeast 2206
EXPECTED OG: 1.058
EXPECTED FG: 1.015
EXPECTED ABV: 5.8%
FERMENTATION TEMP: 10°C
MASH TEMP: 67°C
BOIL TIME: 60 min
HOP ADDITION TIMES: Perle 35 g – 60 min
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 are 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 correctly.

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 a lid!
Open the bag labeled 35 g Perle. Pour the content into the kettle. Boil for 60 minutes.
Turn off the heat / Flame out!

STEP 6

COOLING – Cool the wort as rapidly as possible to around 9°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 – 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 10°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 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 it’s enough, chill for a week or two. Enjoy!