Recipes & Info
Info
Useful links
- Estonian Beer Guide
- Brewing St. Peters Ruby Red Ale (Youtube)
- How to use hydrometer (Youtube)
Look, how brewing looks like:
Recipes
Barley Wine
IPA
- Alcohol % 6.7
- OG: 1,061
- IBU: 57,5
- Yeast: Fermentis US-05 or Wyeast Labs #1056
- Hops: Columbus and Amarillo, dry hop with Citra
Malts:
Château Pale Ale 70%
Château Vienna 20%
Château Crystal 150 10%
Mashing:
1. Mash in @65°C 75min
2. Heating 76°C 10min
Boiling:
Boiling with 100°C 90min.
50% hops added 60 min before the end
25% 30 min before the end
25% 15 min before the end
Viking Stout
- Alcohol % 5,1
- OG: 1,050
- IBU: 49
- Yeast: Fermentis S-33 or Wyeast #1084
- Hops: Magnum, Willamette
Malts:
Château Munich 80%
Château Chocolat 10%
Barley flakes 10%
Mashing:
1. Mash in @65,5°C 75min
2. Heating 76°C 10min
Boiling:
Boiling 100°C 90min.
80% hops added 60 min before the end
20% 30 min before the end
Optional dry-hopping with Willamette
Smoky Porter
- Alcohol % 5.9
- OG: 1,058
- IBU: 30,1
- Yeast: Fermentis US-04
- Hops: Challenger, optional dry hopping with Mosaic
Malts:
Château Munich 65%
Château Cara Plus 10 15%
Smoked Malt 15%
Château Black 3%
Château Chocolate 2%
Mashing:
1. Mash in @68°C 75min
2. Heating 76°C 10min
Boiling:
Boiling 100°C 90min.
30% hops added 60 min before the end
40% 30 min before the end
30% 15 before the end
Mexican Cerveza
- Alcohol % 5.6
- OG: 1,053
- IBU: 19,7
- Yeast: Fermentis S-23
- Hops: Traditional Hallertau, Tettnanger
Malts:
Château Pale Ale 65%
Château Cara Clear 5%
Corn flakes 30%
Mashing:
1. Mash in @50°C 30min
2. Heating 64 °C 90min
3. Heating 76°C 10min
Boiling:
Boiling 100°C 90min.
75% hops added 60 ming before the end
25% 10 minutes before the end