nutrichef Home Brewing Recipe Instruction Manual
- June 6, 2024
- nutrichef
Table of Contents
Brewing a beer is a combination of several general processes. First is the mixing of ingredients and bringing the solution (wort) to a boil. The second is the cooling of the wort to the fermentation temperature. Next, the wort is transferred to the fermenter and the yeast is added. After fermentation, the raw beer is siphoned off the yeast sediment and bottled with a little extra sugar to provide the carbonation. But there are three important things to keep in mind every time you brew: Cleanliness, Preparation, and Good Record Keeping.
Cleanliness
Cleanliness is the foremost concern of the brewer. After all, Fermentation is
the manipulation of living organisms, the yeast. Providing good growing
conditions for the yeast in the beer also provides good growing conditions for
other micro-organisms, including bacteria. Cleanliness must be maintained
throughout every stage of the brewing process.
Preparation
Take the time to prepare your brewing area. Have the ingredients ready on the
counter. Prepare your brewing water. Have the ice on- hand to cool the wort
when it’s done boiling. Is the Fermenter clean and sanitized? Make sure that
all equipment is clean and ready to go before starting. Patience and planning
are necessities.
Record Keeping
Always keep good notes on what ingredients, amounts, and times were used in
the brewing process. The brewer needs to be able to repeat good batches and
learn from poor ones.
Notes:
Normally, PKBRKTL150 Home Brewing Machine is better to use for extracting malt
for brewing beer. For PKBRKTL200 Home Brewing Machine is good for crushed
malt. You will need a wort chiller to cool the hot wort for fermenting
temperature before pouring the wort into the fermenting barrel and adding the
yeast.
Belgian Wit / 25 liter
A fresh wheat beer with a taste of orange and coriander
Alcohol: a pprox. 4.5%
IBU: approx. 19
OG: approx. 1.048
3.0 kg wheat malt
2.5 kg Pilsner malt
| 10g | Magnum | 90 min boil |
|---|---|---|
| 20g | Saaz | 10 min boil |
| 30g | Orange peel | 10 min boil |
| 10g | Coriander seeds | 10 min boil |
The coriander seeds must be crushed before inserting into the boil.
Yeast: Fermentis Safbrew WB-06 or Lallemand Munich
Mashing temperature: approx. 67°C or 152.6°F in 90 minutes
Sparging at 78°C or 172.4°F
Boil in 90 minutes
Fermentation temp: approx. 20°C or 68°F
IPA
A refreshing India pale ale with a taste of American hops.
The bitterness is mild.
Alcohol: approx. 5.1%
IBU: approx. 39
OG: approx. 1.050
5.2 kg Pilsner malt
0.3 kg Cara malt 120
0.3 kg Cara malt 30
| 10g | Perle | 90 min boil |
|---|---|---|
| 35g | Chinook | 15 min boil |
| 40g | Cascade | 10 min boil |
| 20g | Citra | 5 min boil |
| 25g | Citra | 0 min |
Yeast: Fermentis Safale S-04 or Lallemand BRY-97
Mashing temperature: approx. 65°C or 149°F in 90 minutes
Sparging at 78°C or 172.4°F
Boil in 90 minutes
Fermentation temp: approx. 20°C or 68°F
Kölsch / 25 liter
A classic German ale. Tastes much like pilsner beer.
Alcohol: approx. 5.5%
IBU: approx. 29
OG: approx. 1.049
4.5 kg Pilsner malt
0.5 kg Wheat malt
0.5 kg Vienna malt
| 15g | Magnum 15% | 90 min boil |
|---|---|---|
| 25g | Perle | 10 min boil |
Yeast: Fermentis Safale US-05 or Lallemand Kolsch Ale
Mashing temperature: approx. 64°C or 147.2°F in 90 minutes
Sparging at 78°C or 172.4°F
Boil in 90 minutes
Fermentation temp: approx. 20°C or 68°F
Pale Ale / 25 liter
Pale ale is a popular style of beer that’s hop-forward with a malty flavor,
a golden to amber color, and moderate strength.
Alcohol: approx. 5.0%
IBU: approx. 23
OG: approx. 1.046
5.0 kg Pale ale malt
0.5 kg Wheat malt
0.1 kg Cara 30
| 10g | Magnum 15% | 60 min boil |
|---|---|---|
| 50g | Cascade 7.1% | 5 min boil |
Yeast: Fermentis Safale S-04 or US-05
Mashing temperature: approx. 65°C or 149°F in 90 minutes
Sparging at 78°C or 172.4°F
Boil in 60 minutes
Fermentation temp: approx. 20°C or 68°F
Pils / 25 liter
Pilsner, more often simply called “pills” in Germany, is a light-bodied and
highly attenuated lager beer
Alcohol: approx. 4.3%
IBU: approx. 23
OG: approx. 1.044
5.5 kg Pilsner malt
| 10g | Magnum 15% | 90 min boil |
|---|---|---|
| 40g | Perle 6.7% | 5 min boil |
Yeast: Fermentis Saflager S-23×2 or Lallemand diamondx2
Mashing temperature: approx. 67°C or 152.6°F in 90 minutes
Sparging at 78°C or 172.4°F
Boil in 90 minutes
Fermentation temp: approx. 12°C or 53.6°F
Red ale / 25 liter
A red beer with a reddish color and with a distinct taste of malt.
Alcohol: approx. 5.3%
IBU: approx. 28
OG: approx. 1.050
4.0 kg Münich malt
1.5 kg Melanoidin malt
| 10g | Magnum | 60 min boil |
|---|---|---|
| 40g | Cascade | 10 min boil |
Yeast: Fermentis Safale S-04
Mashing temperature: approx. 66°C or 150.8°F in 90 minutes
Sparging at 78°C or 172.4°F
Boil in 60 minutes
Fermentation temp: approx. 20°C or 68°F
Coast beer / 25 liter
A light beer that is easy to drink. It tastes good with a lime or lemon
slice in the drinking glass.
Alcohol: approx. 5.5%
IBU: approx. 15
OG: approx. 1.049
4.5 kg Pilsner malt
0.7 kg Cornflakes
750g Preboiled rice (the weight is measured when it is dry)
| 15g | Perle 6,7% | 90 min boil |
|---|---|---|
| 30g | Perle 6,7% | 5min boil |
Yeast: Fermentis US-05 or Lallemand BRY-97
Mashing temperature: approx. 64°C or 147.2°F in 90 minutes
Sparging at 78°C or 172.4°F
Boil in 90 minutes
Fermentation temp: approx. 20°C or 68°F
Weissbier / 25 liter
A German wheat beer that everybody likes
Alcohol: approx. 4.5%
IBU: approx. 21
OG: approx. 1.043
3.0 kg Pilsner malt
2.5 kg Wheat malt
| 20g | Magnum 15% | 90 min boil |
|---|---|---|
| 25g | Saaz 3.0% | 10 min boil |
Yeast: Fermentis Safbrew T-58 or Lallemand Munich Classic
Mashing temperature: approx. 65°C or 149°F in 90 minutes
Sparging at 78°C or 172.4°F
Boil in 90 minutes
Fermentation temp: approx. 20°C or 68°F
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