MALTMAGNUS Zero Body 20 Liter Light Lager Instructions
- June 4, 2024
- MALTMAGNUS
Table of Contents
MALTMAGNUS Zero Body 20 Liter Light Lager Instructions
LIGHT LAGER
A tasty light lager beer with creamy foam. The perfect beer for a hot summers day!
KIT CONTENT
MALT:
4.00 kg Pilsner Zero Malt
0.45 kg CaraBody
HOPS:
25 g Magnum
25 g Tradition
YEAST: 2 st Saflager S-23 | Fermentis
EXPECTED OG: 1.050
EXPECTED FG: 1.009
EXPECTED ABV: 5.4%
FERMENTATION TEMP: 12°C
BEER XML: File for Brewfather etc available for download at 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 will find mash temperatures and hop additions steps in these instructions.
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 3 liters of water per 1 kg malt to +63°C.
STEP 2
MASH IN – Add the crushed malt while stirring to avoid lumps. Mash for 60 minutes.
- +63°C – Mash 30 minuter
- +73°C – Mash 30 minuter
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 – Open the bags labeled 25 g Magnum. Pour the content into the kettle.
This is called ”First Wort Hop”.
Start heating until you reach a boil. The hops shall boil for 60 minutes. Do
not use lid! Boil for 59 minutes.
Open the bags labeled 25 g Tradition. Pour the content into the kettle. Boil
for 1 minute.
Turn off the heat / Flame out!
STEP 6
COOLING – Cool the wort as rapidly as possible to around +12°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 AND 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 +12°C.
- +12°C for 7 days.
- +19°C for 1 day.
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!