NOPE X Dry Yeast Instruction Manual
- June 16, 2024
- Nope X
Table of Contents
NOPE X Dry Yeast Instruction Manual
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 OƩer | 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: 1 pc London Fog WLP066
EXPECTED OG: 1.074
EXPECTED FG: 1.014
EXPECTED ABV: 7.9%
FERMENTATION TEMP: 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 instrucƟons mainly for beginners.
If you have brewed before, just use your brewing equipment as usual. You find
mash temperatures and hop adios 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 wordier 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 strring to avoid lumps. Mash
at 67°C for 60 minutes.
STEP 3 MASH OUT – Rise the temperature while string to 76°C for about 10
minutes.
STEP 4 SPARGE – Prepare water in your hot liquor tank / keel to a
temperature of 80°C. Rinse the malt gently with the hot water un l you reach a
total volume of 23-25 liters in your boil keel.
STEP 5 BOIL – Start heating un l 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 un l it’s 80°C. Open the bag labeled 50 g Citra. Pour the content into
the ke le. S rr 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 fermenta on
bucket in a cool water bath. NOTE! Do not use any un-sani zed 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 and pour it into the
cooled wort. Fill the airlock and put it into the lid of the fermenta on
bucket. Place the bucket on a dark spot keeping a temperature of around 20°C.
Day 2 a er 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. Day
8-10: Take wort sample and measure it with your hydrometer. If the value stays
the same for 2 days the fermenta on is done. This is the FG. Calcula on 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!
References
Read User Manual Online (PDF format)
Read User Manual Online (PDF format) >>