High Gravity Solid AF Series Homebrew Recipe Kit Instruction Manual

High Gravity Solid AF Series Homebrew Recipe Kit

Glossary

• OG – Original Gravity
• FG – Final Gravity
• DME – Dried Malt Extract
• LME – Liquid Malt Extract
• ABV – Alcohol by Volume
• IBU – International Bittering Units

Included Equipment

• Muslin Hop Bag
• Muslin Grain Bag

Recommended Brew Day Equipment

• 4 Gal. Brew Pot
• Hydrometer
• Long Spoon or Paddle
• Sanitizer
• 6.5 Gal. Fermenter
• Thermometer
• Cleanser
• Airlock

Recommended Bottling Day Equipment

• Bottling Bucket 12 oz. Bottles (appx. 53)
• Siphon Setup
• Bottle Filling Wand
• Capper
• Bottle Brush
• Bottle Caps
• Sanitizer

ABV% Calculator

• (OG – FG) x 131.25 = ABV%
• (* – **) x 131.25 = _____%
• *OG from Step #8
• **FG from Step #10

INGREDIENTS

FERMENTABLES

• 6.0 lbs Golden Light LME
• 0.50 lbs Brewer’s Malt (Packaged with the specialty grains)
• (Packaged with the specialty grains)

SPECIALTY GRAINS

• 1.00 lb Cara Foam
• 1.25 lb Golden Naked Oats
• HOPS
• 1.00 oz (Bittering)
• 1.00 oz (Steep/Whirlpool 40min)
• 2.00 oz (Dry Hop 3 Days) 7
• FININGS 1 tsp. Irish moss
• YEAST Imperial A07 Flagship (Recommended)

Recommended Procedures

BREW DAY (Date / /____)

1. READ: Read all of the recommended procedures before you begin.
2. ACTIVATE YEAST: If using Wyeast liquid yeast, activate the yeast at least 5 hours before pitching.
3. SANITIZE: Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, wort or beer.
4. STEEP GRAINS: Place enough water into a pot to cover specialty grains. Heat water to 158°. Pour crushed grains into the grain bag tie a loose knot at the top of the bag1 and place in water. Using a spoon, poke the bag to allow water to fully soak the grains. The temperature should level at around 150°. Add heat if needed to bring to 150°. Steep for 45 minutes. DO NOT BOIL THE GRAINS. Remove the bag and allow it to drain into the pot (do not squeeze). We recommend placing the grains in a strainer to rest over the pot. Sparge (slowly run water through) the grains with 2 gallons of 168° water. Discard the grain-filled bag. Your water is now wort.
5. START BOIL: If needed, add enough water to bring to 3 gallons. Bring your wort to a gentle, rolling boil. Add 1/4 of the malt extract2. Continuously stir the extract into the wort as it returns to a gentle, rolling boil3.
6. ADD HOPS AND INGREDIENTS4: Place hops the provided hop bag and clip to the side of the pot. Do not tie shut as the same bag will be used for each hop addition. Be careful not to let the wort boil over the pot. Using the provided BREW DAY SCHEDULE, note the time the bittering hops were added. Continue the gentle, rolling boil.

BIAB Instructions
Mash 11 lbs Brewer’s Malt with specialty grains in 30 quarts of water to get a single infusion mash of 150° F for 60 minutes. Remove grains and drain. Bring to boil and follow the BREW DAY SCHEDULE.

All Grain Instructions
Mash 8 lbs Brewer’s Malt with specialty grains in 13 quarts of water to get a single infusion mash of 150° F for 60 minutes. Sparge with hot water of 170° F to get 6 gallons of wort. Bring to boil and follow the BREW DAY SCHEDULE.

Solid AF Hop Choices

• Amarillo
• Centennial
• El Dorado
• Mosaic
• Cascade
• Citra
• Galaxy
• Simcoe

BREW DAY SCHEDULE

1. Add bittering hops : (time)

2. Boil 45 minutes

3. Add Irish moss : (time)

4. Boil 10 minutes

5. Add remaining malt extract : (time)

6. Boil 5 minutes

7. Terminate boil : (time)

8. Add Steep/Whirlpool Addition. : (time)

9. Whirlpool (stir) for 40 minutes at 190°. If you cannot whirlpool you can let the hops steep.

10. Remove Hops. : (time)
    Total Boil Time: 60 Minutes Total Steep Time: 40 Minutes
    Continue to Step #7

11. COOL WORT & TRANSFER: Cool the wort down to approximately 70ºF by placing the brew pot in a sink filled with ice water5. Pour or siphon wort into a sanitized fermenter. Avoid transferring the heavy sediment (trub) from the brew pot to the fermenter.

12. ADD WATER: Add enough clean water (approx. 64º – 72ºF) to the fermenter to bring your wort to approximately 5 gallons. Thoroughly stir the water into the wort. Be careful not to add a volume of water that will cause the wort to fall outside of the OG range specified in the BREW STATS6. Once you are satisfied your wort is at the proper volume and within the OG range, record the OG in the ABV% CALCULATOR.

13. PITCH YEAST: If using liquid yeast open the package and pour over the top of the wort surface. If using a dry yeast sprinkle the contents of the yeast sachet over top of the entire wort. Firmly secure the lid onto the fermenter. Fill your airlock halfway with water and gently twist the airlock into the grommet lid. Move the fermenter to a dark, warm, temperature-stable area (approx. 64º – 72ºF).

FERMENTATION

MONITOR & RECORD: The wort will begin to ferment within 24 hours, and you will notice CO2 releasing (bubbling) out of the airlock. Within 4 – 6 days the bubbling will slow down until you see no more CO2 being released. When fermentation is complete (no bubbles for 48 hours) take a FG reading with a sanitized hydrometer and record it in your ABV% CALCULATOR.

BOTTLING DAY (DATE / /__ )

• READ: Read all of the recommended procedures before you begin.
• SANITIZE: Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, wort or beer.
• PREPARE PRIMING SUGAR: In a small saucepan dissolve priming sugar into 2 cups of boiling water for 5 minutes. Pour this mixture into a clean bottling bucket. Carefully siphon beer from the fermenter to a bottling bucket. Avoid transferring any sediment. Stir gently for about a minute.
• BOTTLE: Using your siphon setup and bottling wand, fill the bottles8 to within approximately one inch of the top of the bottle. Use a bottle capper to apply sanitized crown caps.
• BOTTLE CONDITION: Move the bottles to a dark, warm, temperature-stable area (approx. 64º – 72ºF). Over the next two

Two-Stage (Secondary) Fermentation

All you need is a 5 Gal carboy, drilled stopper, airlock and siphon setup to transfer the beer. You will also need to monitor and record the SG with your hydrometer when the beer is in the ‘primary’. When the fermentation slows (5-7 days), but before it completes, simply transfer the beer into the carboy and allow fermentation to finish in the ‘secondary’. If kit contains dry hops they should be added to the provided grain bag and left for 3-5 days.
(SECONDARY RACK DATE //__)

BREW TIPS

1. The grains should not be compacted inside the bag. Grains should steep loosely allowing the hot water to soak into all of the grain evenly.
2. Run LME under hot water to allow the extract to pour more easily.
3. Pay careful attention that the extract does not accumulate and caramelize on the bottom of your brew pot.
4. When consumed, hops can cause malignant hyperthermia in dogs, sometimes with fatal results.
5. To avoid bacteria growth cool as rapidly as possible. Do not add ice directly to the wort. Alternatively, you can use a brewing accessory like a Wort Chiller.
6. Use a sanitized hydrometer while adding water to monitor the SG.
7. Consider transferring your beer to a secondary carboy see “Two-Stage (Secondary) Fermentation” see sidebar.
8. Make sure bottles are thoroughly clean. Use a bottle brush if necessary, to remove stubborn deposits. Bottles should be sanitized prior to filling.

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