MALTMAGNUS 20 Liters Hagen’s Summer Brool Instructions

: June 1, 2024
: MALTMAGNUS

Table of Contents

MALTMAGNUS 20 Liters Hagen’s Summer Brool
Product Information
Product Usage Instructions
KIT CONTENT
BREW DAY
BOTTLING
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

MALTMAGNUS 20 Liters Hagen’s Summer Brool

Product Information

Kit Content:

MALT: 4.10 kg Maris Otter | Ale Malt
0.20 kg Caramel Pale Malt
0.10 kg Cara Ruby
HOPS: 16 g Cascade, 10 g Cascade, 50 g Amarillo, 20 g Amarillo
YEAST: 1 California Ale WLP001

Expected Values:

EXPECTED OG: 1.050
EXPECTED FG: 1.010
EXPECTED ABV: 5.3%
BOIL TIME: 90 min
HOP ADDITION TIMES: Cascade 16 g – 90 min, Cascade 10 g – 20 min, Amarillo 50 g – 10 min, Amarillo 20 g – 1 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.

Product Usage Instructions

Brewing Instructions:

Follow the provided step-by-step instructions for beginners or use your brewing equipment as usual if experienced.
Sterilize equipment in contact with the wort after chilling to prevent contamination.
Measure the OG value with a hydrometer before fermenting.
Leave the airlock in the fermentation bucket for 14 days.
Measure the FG value with a hydrometer after fermentation to calculate ABV.
Boil the wort for 90 minutes without the lid.
Add hops at specified times during the boil.
Turn off the heat at the end of the boiling process.

Bottling Instructions:

Wash and sanitize bottles and caps.
Use Carbonation Drops or sugar to carbonate the beer in bottles.
Leave an air pocket at the top of each bottle before capping.
Store the bottles at room temperature for at least one week for carbonation.
Chill the beer for additional weeks before enjoying.

Specifications:

Weight: 4.40 kg (including malt, hops, and yeast)
OG: 1.050
FG: 1.010
ABV: 5.3%
Boil Time: 90 minutes

Frequently Asked Questions (FAQ):

Q: Can I adjust the hop additions in the recipe?
A: The hop additions are designed for optimal flavor balance, but you can experiment with adjustments to suit your taste preferences.
Q: How long should I let the beer carbonate in the bottles?
A: It is recommended to let the beer carbonate at room temperature for at least one week before chilling and enjoying, but you can adjust based on your preference for carbonation levels.

HAGENS SOMMARBRÖÖL | 20 LITER

PALE ALE | LIQUID YEAST Hagens Sommarbrööl is a lager-like pale ale with an aroma and ﬂavor of peach. Citrus aroma and taste develop with aging.

KIT CONTENT

MALT:
- 4.10 kg Maris Otter | Ale Malt
- 0.20 kg Caramel Pale Malt
- 0.10 kg Cara Ruby
HOPS: 16 g Cascade, 10 g Cascade, 50 g Amarillo 20 g Amarillo
YEAST: 1 California Ale WLP001
EXPECTED OG: 1.050
EXPECTED FG: 1.010
EXPECTED ABV: 5.3%
FERMENTATION TEMP: 20°C
MASH TEMP: 66°C
BOIL TIME: 90 min
HOP ADDITION TIMES:
- Cascade 16 g – 90 min
- Cascade 10 g – 20 min
- Amarillo 50 g – 10 min
- Amarillo 20 g – 1 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 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 spurge water.
All Grain brewing equipment.
Fermentation equipment.
Boiling 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 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 66°C.

STEP 2
MASH IN – Add the crushed malt while stirring to avoid lumps. Mash at 66°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 ke?le.

STEP 5

BOIL – Start heating until you reach a boil and let simmer.
The wort shall boil for 90 minutes. Do not use lid!
Open the bag labeled 16 g Cascade. Pour the content into the kettle. Boil for 70 minutes.
Open the bag labeled 10 g Cascade. Pour the content into the kettle. Boil for 10 more minutes.
Open the bag labeled 50 g Amarillo. Pour the content into the kettle. Boil for 9 more minutes.
Now open the bag labeled 20 g Amarillo. Pour the content into the kettle. Boil for 1 more minutes.
Total time: 90 minutes.
Turn oﬀ the heat / Flame out!

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 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 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 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 20°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 a airpocket 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!