MALTMAGNUS SE msoECE6 Unusual Stout User Manual

UNUSUAL STOUT
20 LITER
STOUT

A unusual stout with lots of wheat malt in it. Thick, creamy big head that lasts forever. Nice pleasant flavors and aroma of chocolate, coffee with mild roasted notes. The Magnum hop contributes with balanced bierness and together with the AY4 Fermoale yeast, some fruityness.

KIT CONTENT

MALT:
2.00 kg Pilsen 6RW
2.00 kg Wheat Blanc
0.33 kg Chocolate Wheat
0.33 kg Roasted Barley
HOPS: 25 g Magnum
YEAST: 2 st AY4 | Fermoale
EXPECTED OG: 1.052
EXPECTED FG: 1.014
EXPECTED ABV: 5.0%
FERMENTATION TEMP: 15°C
MASH TEMP: 63°C, 70°C
BOIL TIME: 60 min
HOP ADDITION TIMES: Magnum 25 g – 60 min
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 instrucons mainly for beginners.
If you have brewed before, just use your brewing equipment as usual. You find mash temperatures and hop addions above.

YOU NEED:

• Cleaner and sanizer
• Kele or brewing equipment to boil 25-29 liters of wort.
• Kele for heang sparge water.
• All Grain brewing equipment.
• Fermentaon equipment.
• Boling or kegging equipment.

Equipment and ingredients can be found at www.maltmagnus.se

BREW DAY

1. Start with making sure everything in the kit is included.
2. Read through the instrucons!
3. Wash and clean the brewing equipment. Do not use the same equipment used while cooking or washing up.
4. Sterilize the equipment that will be in contact with the wort aer chilling. Follow the dosage instrucons on your sanizer. Your beer can get infected if this step is not done correct.

STEP 1

1. Fill up with water to the false boom if you have one before measuring 3 liters per 1 kg malt.
2. Heat the water to 63°C.

STEP 2

MASH IN – Add the crushed malt while srring to avoidlumps. Mash for 60 minutes according to the schedule.

1. 63°C – Mash 30 minuter
2. 70°C – Mash 30 minuter

STEP 3
MASH OUT – Rise the temperature while srring to 76°C for about 10 minutes.

STEP 4
SPARGE – Prepare water in your hot liquor tank / kele to a temperature of 80°C.
Rinse the malt gently with the hot water unl you reach a total volume of 23-25 liters in your boil kele.
STEP 5
BOIL – Start heang unl you reach a boil and let simmer.
The wort shall boil for 60 minutes. Do not use lid!
Open the bags labeled 25 g Magnum. Pour the content into the kele.
Boil for 60 minutes.
Turn off the heat / Flame out!

STEP 6
COOLING – Cool the wort as rapidly as possible to around 15°C. Use spiral cooler or other cooling equipment. If you do not have any, put the fermentaon bucket in a cool water bath.
NOTE! Do not use any un-sanized 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 – 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 fermentaon bucket.
Place the bucket on a dark spot keeping a temperature of around 15°C.
Leave for 14 days. When the fermentaon is done take a wort sample and measure it with your hydrometer. This is the FG.
Calculaon ABV: (OG-FG) x 131,25 ****ABV

BOTTLING

BOTTLING YOUR BEER:

1. Wash and sanize the boles. Put the caps in a bowl with sanizer.
2. We recommend Carbonaon Drops. Follow the dosage instrucons on the package. You can also use regular table sugar: 2-3 grams per 33 cl bole.
3. Fill the boles with beer and leave a airpocket at the top. Cap it and place it in room temperature for at least one week. Open a bole and test the carbonaon levels. If you think its enough, chill for a week or two.
   Enjoy!

References

• Maltmagnus.se
• Maltmagnus.se

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