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THE RECIPES

100%

 

 - OPEN GOLD

 

(23 l All Grain)
 

OG = 1067 (16.8 Plato)
FG = 1012 (3.1 Plato)
Alcohol = 7.5% vol.
IBU = 43
 

INGREDIENTS:
 

MALTS

6.25 kg Pilsner malt
0.5 kg Maris Otter malt
0.5 kg Pale malt
 

HOPS (pellets)

5 g Magnum 12.5% alpha acids (90 min.)
10 g Columbus 12.2% alpha acids (45 min.)
30 g Amarillo 8% alpha acids (0 min.)
20 g Cascade 5.5% alpha acids (0 min.)

 

YEASTS

1 pack liquid yeast WYEAST 1056 American Ale.

 

DRY HOPPING
20 g Amarillo 8% alpha acids (dry hopping)
 

PROCEDURE:

 
Mix the ground malt in 50 °C hot water and make the following pauses:
•    48 °C for 20 minutes
•    62 °C for 40 minutes
•    70 °C for 20 minutes
Bring the mix to 78 °C before starting to filter the wort.
Rinse the brewer’s spent grain with hot water at 80 °C
Boil the wort for 1 hour and 30 minutes, then add the following hop pellets, in sequence:
•    5 g Magnum 12.5 % alpha acids at the beginning of the boiling stage
•    10 g Columbus 12.2% alpha acids after 45 minutes
•    30 g Amarillo 8% alpha acids and 20 g Cascade 5.5% alpha acids at the end of the boiling stage
If possible, use the whirlpool or filter and let the wort to rest for 30 minutes.
Cool down the wort as quickly as possible, bringing it to about 20-22 °C.
Oxygenate the wort and inoculate the yeasts as follows:
1 pack liquid yeast WYEAST WYEAST 1056 American Ale.
At the end of the fermentation process, rack the beer. Add 20 g Amarillo hops 8% alpha acids with a dry hopping procedure, then bring the beer temperature to 4 °C for 15-20 days before bottling.

 

If you do not have the equipment to make beer at home, you should visit the site MR.MALT

 

 

- OPEN WHITE

 

(23 l All Grain)

 

OG = 1051 (12.7 Plato)

FG = 1016 (4.0 Plato)

Alcohol = 5 % vol.

IBU = 10

 

INGREDIENTS:

 

MALTS

4.7 kg Pilsner malt

0.2 kg Weizen malt

0.5 kg Wheat

 

SPICES

2 g sweet orange zest

2 g bitter orange zest

22 g coriander

 

HOPS

2 g Perle 8.0 alpha acids (90 min)

3 g Perle 8.0 alpha acids

8 g Mittelfrüh 5.0 alpha acids (45 min)

3 g Perle 8.0 alpha acids (0 min) + spices

 

YEASTS

Wyeast 3942

 

DRY HOPPING

12 g Amarillo 8.0 alpha acids

4 g Coriander

1 g Gentian root

 

PROCEDURE:

 

Mix the ground malt in 50 °C hot water and make the following pauses:
•    48 °C for 20 minutes
•    62 °C for 40 minutes
•    69 °C for 20 minutes
Bring the mix to 78 °C before starting to filter the wort.
Rinse the brewer’s spent grain with hot water at 80 °C
Boil the wort for 1 hour and 30 minutes, then add the following hop pellets, in sequence:
•    2 g Perle 8.0% alpha acids at the beginning of the boiling stage
•    3 g Perle 8.0% alpha acids after 45 minutes
•    8 g Mittelfrüh 5.0% alpha acids after 45 minutes
•    3 g Perle 8.0% alpha acids and the ground spices at the end of the boiling stage.
If possible, use the whirlpool or filter and let the wort to rest for 30 minutes.
Cool down the wort as quickly as possible, bringing it to about 20 °C.
Oxygenate the wort and inoculate the yeasts as follows:
1 pack liquid yeast WYEAST 3942 Belgian Wheat.
At the end of the fermentation process, rack the beer. Add 8 g Amarillo hops 8% alpha acids with a dry hopping procedure, 4 g coriander, 1 g ground gentian root, then bring the beer temperature to 4 °C for 15-20 days before bottling.

 

If you do not have the equipment to make beer at home, you should visit the site MR.MALT

 

 

- OPEN AMBER

 

(23 l All Grain)

 

OG = 1067 (16.8 Plato)

FG = 1012 (3.1 Plato)

Alcohol = 7.5 % vol.

IBU = 45

 

INGREDIENTSI:

 

MALTS

6.1 kg Pilsner malt

1.1 kg Amber malt 50 ebc

70 g Cara malt 200 ebc

 

SPICES

2 g sweet orange zest

2 g bitter orange zest

4 g lemon zest

2 g bergamot zest

2 g pink pepper

 

HOPS

10 g Magnum 12.5 alpha acids (90 min)

5 g Magnum 12.5 alpha acids (45 min)

10 g Hersbrucker 3.0 alpha acids (45 min)

15 g Cascade 7.1 alpha acids (0 min)

10 g Amarillo 8,0 alpha acids (0 min) + spices

 

DRY HOPPING

20 g Amarillo (8.0 alpha acids)

LIEVITI

1 pack liquid yeast WYEAST 1056 American Ale.

 

PROCEDURE:

Mix the ground malt in 50 °C hot water and make the following pauses:
•    48 °C for 20 minutes
•    62 °C for 40 minutes
•    70 °C for 20 minutes
Bring the mix to 78 °C before starting to filter the wort.
Rinse the brewer’s spent grain with hot water at 80 °C
Boil the wort for 1 hour and 30 minutes, then add the following hop pellets, in sequence:
•    10 g Magnum 12.5% alpha acids at the beginning of the boiling stage
•    5 g Magnum 12.5 % alpha acids after 45 minutes
•    3 g Hersbrucker 3.0% alpha acids after 45 minutes
•    10 g Amarillo 8% alpha acids, 15 g Cascade 5.5% alpha acids + the ground spices at the end of the boiling stage
If possible, use the whirlpool or filter and let the wort to rest for 30 minutes.
Cool down the wort as quickly as possible, bringing it to about 20-22 °C.
Oxygenate the wort and inoculate the yeasts as follows:
1 pack liquid yeast WYEAST WYEAST 1056 American Ale.
At the end of the fermentation process, rack the beer. Add 20 g Amarillo hops 8% alpha acids with a dry hopping procedure, then bring the beer temperature to 4 °C for 15-20 days before bottling.

 

If you do not have the equipment to make beer at home, you should visit the site MR.MALT

 

 

- OPEN CHRISTMAS

 

(23 l All Grain)

 

OG = 1072 (18 Plato)

FG = 1025 (5 Plato)

Alcohol = 8 % vol.

IBU = 45

 

INGREDIENTSI:

 

MALTS

6.25 kg Pilsner malt ebc 34

1.1 kg Amber malt 50 ebc

70 g Cara malt 200 ebc

250 g Weizen malt 200 ebc

250 g Chocolate malt ebc 900

 

SPICES

4 g sweet orange zest

4 g bitter orange zest

5 g Bergamotto zest – to add during the dry hopping

20 g husks of cocoa beans – to add during the dry hopping

 

HOPS

15 g Magnum 11.3 alpha acids (90 min)

7 g Magnum 11.3 alpha acids (45 min)

13 g Hersbrucker 3.0 alpha acids (45 min)

20 g Cascade 5.3 alpha acids (0 min)

10 g Amarillo 8 alpha acids (0 min) + spices

 

 

DRY HOPPING

20 g Amarillo (8 alpha acids)

 

YEAST

1 pack yeast WYEAST 1762 “Belgian Abbey Ale II”.

 

PROCEDURE:

Mix the ground malt in 63 °C hot water and make the following pauses:

•    63 °C for 40 minutes

•    70 °C for 20 minutes

Bring the mix to 78 °C before starting to filter the wort.

Rinse the brewer’s spent grain with hot water at 80 °C

Boil the wort for 1 hour and 30 minutes, then add the following hop pellets, in sequence:

•    15 g Magnum 11.3 alpha acids at the beginning of the boiling stage

•    7 g Magnum 11.3 alpha acids after 45 minutes

•    13 g Hersbrucker 3 alpha acids after 45 minutes

•    10 g Amarillo 8 alpha acids, 15 g Cascade 5.3 alpha acids + the ground spices at the end of the boiling stage

If possible, use the whirlpool or filter and let the wort to rest for 30 minutes.

Cool down the wort as quickly as possible, bringing it to about 20-22 °C.

Oxygenate the wort and inoculate the yeasts as follows:

1 pack yeast WYEAST 1762 “Belgian Abbey Ale II”.

At the end of the fermentation process, rack the beer. Add 20 g Amarillo hops 8 alpha acids with a dry hopping procedure, 5 g Bergamotto zest and 20 g husks of cocoa beans then bring the beer temperature to 4 °C for 10 days before bottling.

 

If you do not have the equipment to make beer at home, you should visit the site MR.MALT

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