Pale Ale Recipe
(Makes 21 litres)
OG: 1.050 – 1.052
ABV: 5.1 – 5.6%
Ingredients
Grains
Pale Ale Malt 5kg (Base)
Munich Malt 0.35kg (Base)
Hops
Magnum 19g at 60 minutes on the timer
Columbus 7g and Cascade 7g at 10 minutes
on the timer
Columbus 14g and Cascade 14g at 0 min-
utes on the timer
Yeast
WLP001 or Safale US-05. For a straight
pitch, use 2 packs of either. Otherwise, use
one pack to make a starter 2 days before
brew day.
Procedure
Mash your grains in 15L of water at 66°C
for one hour with the pump on. Afterwards,
turn the pump off, lift up the malt pipe and
allow the wort to drain into the brew vessel.
Sparge the grains with 12 – 15L of water no
hotter than 70°C until the water volume has
reached 26.5L (7 gallons). Boil for one hour
and pitch the hops into the hop spider ac-
cording to schedule. Keep in mind that 60
minutes refers to the start of the boil and 0
minutes is the end. After the boil, remove the
hop spider and insert the immersion chiller
for cooling. You can turn on the pump again
to speed up this process. Once the tempera-
ture reads 25°C or less on-screen, transfer
the wort to a sanitary fermenter, pitch in the
yeast and let the magic happen.
Oatmeal Stout Recipe (Makes 21 Litres)
OG: 1.051 – 1.055
ABV: 4.8 – 5.1%
Ingredients
Grains
Maris Otter 4.25kg (Base)
Flaked Oats 0.45kg (Base)
Chocolate Malt 0.35kg (Steep)
Biscuit Malt 0.35kg (Steep)
Dark Crystal Malt 0.23kg (Steep)
Roasted Barley 0.23 kg (Steep)
Hops
East Kent Goldings 51g at 60 minutes on the
timer
Yeast
WLP002 or Safale S-04. For a straight pitch,
use 2 packs or make a starter with 1 pack 2
days prior to the brew.
Procedure
Mash the base malts in 15L of water at 68°C
for 1 hour. Afterwards, add in the specialty
malts and allow to steep for no longer than 30
minutes without the heating elements on.
Lift up the malt pipe and allow the wort to drain
into the brew vessel. Sparge the grains with
12 – 15L of water no hotter than 70°C until the
water volume has reached 26.5L (7 gallons).
Boil for one hour with the EKG hops inside the
hop spider. Afterwards, remove the hop spi-
der, turn on the pump and insert the immer-
sion chiller for cooling. Allow the wort to cool
down to 25°C or less before transferring to a
fermenter with yeast.
11. Example Recipes
