MALTMAGNUS SE Wounded Knee IPA Beer Kit Instruction Manual

: June 15, 2024
: MALTMAGNUS SE

Table of Contents

MALTMAGNUS SE Wounded Knee IPA Beer Kit
KIT CONTENT
BREW DAY
BOTTLING
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MALTMAGNUS SE Wounded Knee IPA Beer Kit

WOUNDED KNEE IPA | 20 LITER

IPA

A Citra hopped updated version of a classic American West Coast IPA.

KIT CONTENT

MALT:

3.66 kg Pale Ale Malt
0.50 kg Caramel Malt 100
0.66 kg Cara Ruby
0.50 kg Cara Malt
0.42 kg Wheat Malt
HOPS: 16 g Citra, 16 g Citra, 16 g Citra, 40 g Amarillo, 20 g Amarillo, 34 g Simcoe, 16 g Simcoe
YEAST: 2 pcs AY3 | Fermoale
EXPECTED OG: 1.061
EXPECTED FG: 1.017
EXPECTED ABV: 5.8%
FERMENTATION TEMP: 20°C
MASH TEMP: 68°C
BOIL TIME: 60 min
HOP ADDITION TIMES: Amarillo 40 g, Citra 16 g – 60 min Citra 16 g – 15 min Simcoe 34 g, Citra 16 g – 10 min Amarillo 20 g – 5 min Simcoe 16 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:

These 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 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 68°C.

STEP 2

MASH IN – Add the crushed malt while stirring to avoid lumps. Mash at 68°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 and let simmer.

The wort shall boil for 90 minutes. Do not use lid!

Open the bag labeled 40 g Amarillo and 16 g Citra. Pour the content into the kettle. Boil for 45 minutes.
Open the bag labeled 16 g Citra. Pour the content into the kettle. Boil for 5 minutes.
Open the bag labeled 34 g Simcoe and 16 g Citra. Pour the content into the kettle. Boil for 5 minutes.
Open the bag labeled 20 g Amarillo. Pour the content into the kettle. Boil for 4 minutes.
Open the bag labeled 16 g Simcoe. Pour the content into the kettle. Boil for 1 minute. Total time: 60 min.

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 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. 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 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!