MALTMAGNUS 20 Liter Hop Haze User Manual
- June 17, 2024
- MALTMAGNUS
Table of Contents
MALTMAGNUS 20 Liter Hop Haze
A tropical hazy NEIPA with Citra and loads of Mosaic.
KIT CONTENT
MALT:
4.20 kg Maris Otter | 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: 2 pc New-E Fermoale
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 instructions mainly for beginners.
If you have brewed before, just use your brewing equipment as usual. You find
mash temperatures and hop additions above.
BEER XML: File for Brewfather etc available for download at maltmagnus.se
YOU NEED:
- Cleaner and sanitizer
- Kettle or brewing equipment to boil 25-29 liters of wort.
- Kettle for heating sparge 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 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 67°C.
STEP 2
MASH IN – Add the crushed malt while stirring to avoid lumps. Mash at 67°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 kettle.
STEP 5
BOIL – Start heating until 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 until it’s 80°C.
Open the bag labeled 50 g Citra. Pour the content into the kettle. Stirr
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 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 & 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 fermentation bucket.
Place the bucket on a dark spot keeping a temperature of around 20°c.
Day 2 after 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 fermentation is done. 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!
