MALTMAGNUS SE 10 Modern Lager Instructions
- July 3, 2024
- MALTMAGNUS SE
Table of Contents
MALTMAGNUS SE 10 Modern Lager
Important Information
Malty is the word that describe the taste of this beer. Light to medium body with caramel and toffee flavors. You can also find notes of dried fruit. No.10 Lager has a well balanced bitterness and a wonderful orange colour, similar to autumn leaves.
KIT CONTENT:
MALT :
2.80 kg Pilsner Malt | Bind Ewald
1.32 kg Munich Malt 15 | Bind Ewald
0.56 kg Dark Munich Malt
0.40 kg Caramel Malt 100
0.24 kg Victory
HOPS: 35 g Perle
YEAST: 1 Bavarian Lager | Wyeast 2206
EXPECTED OG: 1.058
EXPECTED FG: 1.015
EXPECTED ABV: 5.8%
FERMENTATION TEMP: 10°C
MASH TEMP: 67°C
BOIL TIME: 60 min
HOP ADDITION TIMES: Perla 35 g – 60 min
BEER XML FILE: If you use an app like Brew father 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.
- 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 string 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!
Open the bag labeled 35 g Perla. Pour the content into the kettle. Boil for 60
minutes.
Turn off the heat / Flame out!
STEP 6
COOLING – Cool the wort as rapidly as possible to around 9°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 Loeschke 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 10°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!
