Our Recipes  

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)

10 g Cascade Hops 7,5 % alpha-acids

10 g Mosaic Hops 12,8 % alfa acids

 

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

 

INGREDIENTS:

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)

YEASTS

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

 

INGREDIENTS:

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

 

OPEN 2022 "Black IPA"

(23 liters All Grain)

OG = 16.5 Plato

FG = 4.5 Plato

Alcohol content = 7.2% ABV

IBU = 60

 

INGREDIENTS

MALTS 

Kg 6.5 Pilsner Malt; kg 0.25 Aromatic Malt; kg 0.21 Melanoidin Malt; kg 05 Crystal Cara Malt; kg 0.35 Roast Malt (at the end of the mash). 

HOPS (pellets) - boiling stage

G 17 Magnum 16.1% alpha-acids (80 min.); g 28 Columbus 10.8% alpha-acids (40 min.); g 28 Cascade 4.8% alpha-acids + g 28 Chinook 10.8% alpha-acids + g 28 Magnum 16.1% alpha-acids (5 min.)  

HOPS (pellets) – at the end of the boiling stage, wort at 65 °C

G 86 Magnum 16.1% alpha-acids; g 58 Cascade 4.8% alpha-acids; g 29 Chinook 10.8% alpha-acids (10 min.)

YEASTS

1 bag of US05 yeast.

 

METHOD:

Mix the ground malt in water heated to 50 °C and make the following pauses:

•   66 °C for 60 minutes
•   72 °C for 10 minutes
•   78 °C for 3 minutes + addition of Roast Malt

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

Rinse the brewers grains with water heated to 80 °C.

Boil the wort for 1 hour and 20 minutes and sequentially add the following hop pellets, as per the above indications.

Whirlpool (if possible) or filter and let the wort rest for 30 minutes.

Cool the wort as quickly as possible, bringing it to about 20/22 °C. Oxygenate the wort and inoculate the yeast using: 1 bag of US05 yeast. Bring the beer temperature to 4 °C for 15/20 days before bottling.

 

If you don’t have all the necessary equipment to brew your beer at home, visit the MR.MALT website.

 

OPEN 2023 "HAZY IPA"

(23 liters All Grain)

OG = 15.8 Plato/1063

FG = 4.54 Plato/1018

Alcohol content = 6.1% ABV

IBU = 20

 

INGREDIENTS

MALTS 

Kg 7.0 Italian Pale Malt 5/7 EBC; Kg 0.05 Italian Aromatic Malt 40 EBC; Kg 0.10 Italian Carapils Malt 3/6 EBC; Kg 0.25 Italian Weizen Malt; Kg 0.5 Italian Oats. 

HOPS (pellets) - boiling stage

14. 12 Ita Magnum 14.9% alpha-acids (60 min.) 
15. 60 Ita Chinook 9.59% alpha-acids; G. 60 Ita Comet 6.38% alpha-acids + G. 60 Ita Cashmere 6.34% alpha-acids (whirlpool 70°C) (30 min.)

YEASTS

11 g Lallemand American east coast ale yeast. New England.

 

METHOD:

Mix the ground malt in water (10/11° F) + (3,30 g CaCl2 + 0,8 g CaSO4) heated to 50 °C and make the following pauses:

•   66 °C for 60 minutes
•   72 °C for 10 minutes
•   72 °C for 3 minutes

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

Rinse the brewers grains with water heated to 80 °C.

Boil the wort for 60 minutes and sequentially add the following hop pellets, as per the above indications.

Whirlpool (if possible) or filter and let the wort rest for 30 minutes.

Cool the wort as quickly as possible, bringing it to about 17/20 °C. Oxygenate the wort and inoculate the yeast using: 1 bag of yeast. 

DRY HOP: 3/4 g/l Comet + Ita Cashmere hops. In case they were not available, use the same amount of Citra, Mosaic or similar American hops depending on availability and/or personal taste.

Bring the beer temperature to 4 °C for 15/20 days before bottling.

 

If you don’t have all the necessary equipment to brew your beer at home, visit the MR.MALT website.