INSTRUCTIONS FOR
OPPIGÅRDS AMARILLO (SPRAYMALT-EDITION)
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PREPARATION:
You will need the following to brew your beer:
• Two large pots (minimum 4-5 liters)
• A large spoon
• A strainer
• Scissors
• A funnel
• A whisk
• A large bowl
• Some sugar (for the bottling in two weeks)
• Freezer blocks (as many as possible or a ton of ice)
• Roughly 12 empty 33 cl bottles, preferably brown (for the bottling in two weeks)
The brewing will take about 4 hours.
NOTE!! In the small sealed and airtight aluminum package, you will find pellet hops. Divide these up in 12 different piles.
1. SANITIZE
The clear, elongated bottle contains 30 ml environmentally friendly disinfectant solution. • Start by washing everything that you are going to use. Pour half the bottle in a large bucket or something that can hold 5 liters. Add 5 liters of water.
• Start by pouring about a liter of the diluted liquid into the fermenter and shake it well. After only 30 seconds, practically all the microorganisms are no longer present. Then you pour it all out. No extra rinse is needed.
• Continue to disinfect larger items, such as pots and the siphon. Everything else can remain soaking in the bucket until you need them. Make sure you save the diluted sanitizer during the brewing (you will need it for your hands at the end, but you can also use it to disinfect tools during brewing).
2. THE MASH
• Heat up 4 liter of water in a pot until it reaches 78 °CELSIUS (170 °F). Pour in the crushed malt along with 1/12 of the hops and remove the pot from the stove. Keep the lid on to keep the heat in. You can wrap a towel around the pot to try and keep it in as well. Let it stay for 15 minutes. Then it's time for the sparge (next step).
3. THE SPARGE
• It is time to remove the malt from the wort. Pour the wort through a strainer in to another pot (the malt will stay in the strainer). Pour the wort through the malt between 3-4 times, back and forth between the pots.
• When you're done fill upp the pot with cold water so you have a total of 4.5 liter in the pot.
4. THE BOIL
• Turn on the stove to maximum heat and bring the wort to a boil. Once it's boiling, add 2/12 of the hops. Be careful: once the wort starts boiling it is easy for it to boil over if the pot is small.
• Turn down the heat and let it simmer for 15 minutes then add another 3/12 of the hops. Let that simmer for 10 more minutes and add another 2/12 of the hops. Let that simmer for 5 minutes and add 2/12 of the hops. Now boling is done. The rest of the hops should be used in about 10 days from now when it's time to dry hop.
5. COOLING
• Everything will now be cooled down to 21 °Celsius (70 °F). Place the hot pot in the sink that you fill with cold water and freezer blocks or ice. Wait 45-60 minutes.
• When the liquid has been brought down to 21 °C (70 °F), it's time to pour the wort into the fermenter. Use the funnel and strainer, to get a clean and clear wort.
6. FERMENTATION
• Take half of the yeast and pour it in the fermenter. What's left you can either toss or use for your next brewing. Make sure to check expiry date on the package.
• Sterilize your hands by using the sanitizer and rinse with cold water. Place a hand over the opening of the fermenter and shake it hard for about a minute. We do this so that air will be mixed in with the wort and react with the yeast.
• Attach the silicone stopper to the fermenter. Place the airlock onto the silicone stopper, fill it with water all the way up to the marked line.
ALMOST DONE!
Place the fermenter in a dark place (18-20 °Celsius / 68 °F) for 14 days. For the first 24 hours you will see lots of bubbles in the fermenter. After that it will mellow out and it will be smooth sailing for the next two weeks. Don't worry if it looks like the yeast is not active anymore. That's how this yeast works and it's totally normal.
DRY HOPPING!
• When you reach day 10, it's time to pour in the last 2/12 of the pellet hops into the fermenter. Pay attention to cleanliness. After 4 days it's time for bottling.
