Winter Dark Ale
This brew was made with Jonathan when he was visiting me on his joureny through scandinavia.
Do this:
1. Clean all your equipment carefully, disassemble the tap, rinse everything, check everything is seated properly and are tight. Please check out the movie that is listed in the Craft Brew Kit if you are unsure.
2. Set the selected brewing jar (one of the four mentioned) up and down in 10 minutes. Open the can in the end (bottom) with a can opener.
3. Boil 1-2 liters of water.
4. Pour in all the good content in the brewing jar in the completely clean fermenter. Fill with cold water to the mark of 6 liters. You will probably also want to fill water in the brewing jar so that you get with the last remnants of the malt.
5. Check the temperature, the goal is to reach the lower end of the temperature range of 21-27 degrees C (21 degrees rather than 27).
6. Now fill in with either cold or hot water up to the mark of 8.5 liters so that the temperature falls within 21-27 degrees and then preferably in the lower part. (If you are unsure of how much is needed of hot or cold water, you can make the water before mixing the brew. That is, fill with cold water to 6-liter mark, and try it yourself then presented with cold and hot water to reach about 21 degrees C.)
7. Sprinkle the yeast evenly over the wort surface and put on the lid, lock the cover with the clips.
(What now !? Should it not be stirred something in the brew before the yeast is mixed in ?? When brewing with very small fermenter will the movements of the fermentation process to dissolve and mix the extract in the entire brew. There are also better for the yeast health to sprinkle it on a low density fluid and let it moisturized, which is what happens if you follow these instructions.)
8. Check if the temperature is consistently good and now let the fermentation vessel to stand in peace anywhere. After 12-24 hours, you will see that fermentation has taken off, a little foam on the surface and the brew is cloudy.
9. Wait. Plan while some stylish labels to match the names Bewitched Amber Ale, Diablo IPA, Northwest Pale Ale and Winter Ale Dark.
10. On day 6, it is time to measure the density of your hydrometer. If you mixed the potion as above (1300 grams to 8.5 liters, the start value, OG, always 1047). Now measure on day 6, drain off some of the brew in the measuring tube through the tap and throw it away. Drain some more, this time so much so that hydrometer can float freely. Read the value when the liquid intersects the graduation.
11. Measure for consecutive days until you see that the value is stable over the 2 days. This basic recipe can FG become something between 1010-1006. FG varies from brew to brew.
12. When the FG achieved, it is time to bottle. Take the opportunity to smell and taste the brew, it tastes like stale beer, it's OK to bottle.
13.Fäst bottle filler in the tap (squeeze tight to it). Place a bowl under the tap (which captures the drip from the wet bottle filler) and open the tap. Fill a bottle by threading it over the bottle filler so that the valve reaches the bottom of the bottle. When a few cm remains in the neck of the bottle lowers the bottle and remove it from the bottle filler.
14. Add 2 Carbonation drops in each 740 ml bottle. Screw caps properly!
15. Store the bottles are dark, in 18 degrees C or more, at least 2 weeks for the second fermentation in the bottle to take place.
16. After 2 weeks, you can check the pressure (the bottles will be rock hard) and place them in the refrigerator so they're well cooled.
17. Time to enjoy your own hantverksöl!
Hint! Different beers can feel good about a certain shelf life and this differs from person to person. If you store the beer a bit longer, among others bubbles become finer (smaller) which helps to build a creamy and durable foam crown.
Hint! How to calculate the alcohol content? Formula: OG FG minus divided by 7.46 = 0.5% plus. Which thus could become: 47-8 is 39 divided by 7.46 is 5.2 plus 0.5 will be about 5.7% ABV.
