Brew Recipes

Suntoucher Saison

Ingredients:

  • Pale Ale Malt        7     EBC          3260 gr
  • Pilsner Malt         3-4 EBC          2750 gr
  • Wheat Malt          4     EBC          500 gr

 

  • Bavaria Mandarina   8,9% AA     80 gr
  • Sweet Orange Peel                       10 gr
  • Tetrahop                                       5 IBU
  • Wyeast 3724, Belgian Saison       1 pack
  • Mash water:                                 16 liters
  • Sparge water:                               10 liters
  • End volume:                                 20 liters

Mash:

  • Fase 1:              68 – 70°C             60 min
  • Mash out:        78°C                      10 min

Boil:

  • Boil for 60 minutes
  • Add 20 gr of Mandarina Bavaria at the start of boiling
  • Add 60 gr of Mandarina Bavaria at the 55 minute mark of boiling, along with the orange peel.

Measuring and Yeast Pitch:

  • OG was measured to be 1075
  • The wort was cooled back to 35 degrees C before yeast was added (Smackpack)
  • The beer was fermented in a hot summer attic for 25 days, SG at bottling was 1008
  • Attenuation 89%
  • Tetrahop extract was added before bottling
  • Bottling sugar brought the SG back up to 1012 (8 gr/L)
  • Final ABV: 9,3%

 Ale House IPA

Ingredients:

  • Pale Ale Malt                       7 EBC             6 kg
  • Cara Malt                         120 EBC             700 gr
  • Chinook Hop flowers   12,6% AA              65 gr
  • Citra Hop flowers         12,6% AA              65 gr
  • Fermentis Safale US-05 Dry Ale Yeast      11 gr
  • Mash water: 16 liters
  • Sparge water: 8 liters
  • End volume: 15 liters

Mash:

  • Fase 1:   50-58 degrees C     10 min
  • Fase 2:   61 – 63 degrees C   30 min
  • Fase 3:   72 – 75 degrees C   20 min
  • Mash out: 78 degrees C        10 min

Boil:

  • Boil for 60 minutes
  • Add 25 grams of Chinook at the start of the boil
  • Add 25 grams of Citra at 30 minute mark of boiling
  • Add 40 grams of Chinook at the 50 minute mark of boiling

Measuring and Yeast Pitch:

  • No OG was measured of this brew
  • The wort was cooled back to 35 degrees C before yeast was added
  • Dry hops (40 grams of Citra) were added with the yeast pitch and removed after 5 days
  • The beer was fermented at around 20 degrees C for 11 days

Bottling:

    • About 1,8 grams of sugar was added to each 0,3 liter bottle (6 gr/l)
    • Bottles were stored at around 20 degrees C and ready to consume after 3 weeks

Hoppy Blonde

Ingredients:

    • Pilsener Malt                       3 EBC             5 kg
    • Cara Malt                         120 EBC             200 gr
    • Table sugar                                                500 gr
    • Chinook Hop flowers   12,6% AA              55 gr
    • Citra Hop flowers         12,6% AA              50 gr
  • Fermentis Safale US-05 Dry Ale Yeast      1 bag
  • Mash water: 16 liters
  • Sparge water: 14 liters
  • End volume: 18 liters

Mash:

  • Fase 1:   50-58 degrees C     10 min
  • Fase 2:   61 – 65 degrees C   40 min
  • Fase 3:   72 degrees C           20 min
  • Mash out: 78 degrees C        10 min

Boil:

  • Boil for 90 minutes
  • Add 20 grams of Chinook at the 30 minute mark of the boil
  • Add 30 grams of Citra and 20 grams of Chinook at 80 minute mark of boiling
  • Add 500 grams of table sugar to the boil at the 80 minute mark of boiling

Measuring and Yeast Pitch:

  • The OG was measured after boiling at 1062 (at 20 degrees C, adapted)
  • The wort was cooled back to 40 degrees C before yeast was added
  • Dry hops (20 grams of Citra and 15 grams of Chinook) were added with the yeast pitch
  • The beer was fermented at around 20 degrees C
  • Dry hops weren’t removed until bottling