MALTMAGNUS 20Liter Single Hop Blue Shield Owner’s Manual
- June 15, 2024
- MALTMAGNUS
Table of Contents
**MALTMAGNUS 20Liter Single Hop Blue Shield Owner’s Manual
**
SINGLE HOP PALE ALE | 20 LITER
PALE ALE
Tropical fruit aromas dominate this perfectly balanced single hop pale ale. A perfect beer for the BBQ or just chilling in the sun. Vic Secret is the perfect hop for dry hopping. You will get an explosion of pineapples, passionfruit and pine aroma and flavor. Vic Secret in the boil you will get an pleasant earthy notes.
KIT CONTENT
MALT:
5.00 kg Pale Ale | Sevens
0.20 kg Caramel Malt 100
HOPS: 10 g Vic Secret, 20 g Vic Secret, 70 g Vic Secret, 30 g Vic Secret
YEAST : 2 pcs AY4 | Firmdale
EXPECTED OG : 1.056
EXPECTED FG : 1.015
EXPECTED ABV : 5.4%
FERMENTATION TEMP : 20°C
MASH TEMP : 66°C
BOIL TIME : 60 min
HOP ADDITION TIMES: Vic Secret 10 g – 60 min
Vic Secret 20 g – 10 min
Vic Secret 70 g – 0 min
Vic Secret 30 g – Dry Hop
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 instructors mainly for beginners.
If you have brewed before, just use your brewing equipment as usual. You find
mash temperatures and hop addiƟons above.
YOU NEED:
- Cleaner and saninitzer
- Kettle or brewing equipment to boil 25-29 liters of wort.
- Kettle for heating sparge water.
- All Grain brewing equipment.
- Fermentation equipment.
- Botting 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 aŌer 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 boƩom if you have one before measuring 3 liters per 1 kg malt.
- Heat the water to 66°C
STEP 2.
MASH IN – Add the crushed malt while sƟrring to avoid lumps. Mash at 66°C
for 60 minutes .
STEP 3
MASH OUT – Rise the temperature while sƟrring to 76°C for about 10
minutes.
STEP 4
SPARGE – Prepare water in your hot liquor tank / keƩle to a temperature of
80°C.
Rinse the malt gently with the hot water unƟl you reach a total volume of
23-25 liters in your boil keƩle.
STEP 5
BOIL – Start heaƟng unƟl you reach a boil. The wort shall boil for 60 minutes. Do not use lid! Open the bag labeled 10 g Vic Secret. Pour the content into the keƩle. Boil for 50 minutes.
Open the bag labeled 20 g Vic Secret. Pour the content into the keƩle. Boil for 10 more minutes.
Turn off the heat / Flame out!
Open the bag labeled 70 g Vic Secret. Pour the content into the keƩle. SƟrr and leave for about 10 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 fermentaƟon bucket in a cool water bath.
NOTE! Do not use any un-saniƟzed 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 AND 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 ferment on bucket.
Place the bucket on a dark spot keeping a temperature of around 20°C.
After 7 days Open the bag labeled 30 g Vic Secret. Pour the content into the fermenter.
Leave for 4 days. When the ferment on is done take a wort sample and measure it with your hydrometer. This is the FG.
CalculaƟon ABV : (OG-FG) x 131,25 = ABV
BOTTLING
-
BOTTLING YOUR BEER :
Wash and seize the boles. Put the caps in a bowl with sanitizer. -
We recommend Carbonation Drops. Follow the dosage instructors on the package. You can also use regular table sugar: 2-3 grams per 33 cl boƩle.
-
Fill the boƩles with beer and leave a airlocked at the top. Cap it and place it in room temperature for at least one week. Open a boƩle and test the carbonado levels. If you think its enough, chill for a week or two. Enjoy