INSTRUCTIONS FOR
DET LILLA KÖKSBRYGGERIETS RECIPE
Avenyn Ale-ish (4 liter)
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PREPARATION:
You will need the following when brewing your beer:
• Two large pots (minimum 5 liter)
• 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 2-3 hours.
Divide the hops like this: Cascade bag into three equal piles. Chinook bag into four equal 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 1.7 liter of water in a pot until it reaches 70 °CELSIUS (158 °F). Pour in the crushed malt 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. When 15 minutes have passed, it is time for the sparge.
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 four times, back and forth between the pots.
• Add cold water so that you end up with 4,5 liters of wort. Finally you add the spraymalt. Stir thoroughly until it's completely free of clumps.
4. THE BOIL
• Turn on the stove to maximum heat and bring the wort to a boil. Once it's boiling, add one of the chinook piles of 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 20 minutes. Add another pile of Chinook.
• Let it simmer for another 5 minutes. Add one of the Cascade piles.
• Let it simmer for another 5 minutes. Divide one of the chinook piles into two equal parts. Add one of the small piles of Chinook and add one Cascade pile.
• Save all the rest of the hops in one of the aluminum bags or in a plastic bag. These will be used later for dry hopping.
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.
7. DRY HOPPING
• 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
• When 7 days have passed. It's time for dry hopping. Gently remove the airlock and the silicone stopper from the fermenter and add the rest of the hops. Put the airlock and the silicon stopper back again to the fermenter.
• Let the fermenter stay for another 7 days in the dark place. Don't worry if it looks like the yeast is not active anymore. That's how this yeast works and it's totally normal.
