diy supply recipe e book 酒譜電子書 (1)

DIY Supply Brewers Recipe E-Book

酒譜電子書

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約可製作 19 公升啤酒

內容物:

比爾森大麥芽 3.17 公斤

即食玉米 0.68 公斤

即食米片 0.27 公斤

啤酒花: 威拉米特 - 水晶

酵母: Safale US-05 11.5 g

糖: 110g

Estimated Original Gravity: 1.042 - 1.045 OG Estimated Final Gravity: 1.008 - 1.010 FG

Estimated Alcohol by Vol: 4.5% - 5 % Estimated Color: 5 EBC

Bitterness: 13 IBUs

製作流程 : 麥芽需輾開

A. 醣化:

1. 將 10.27 公升的水加熱至 73° C 後倒入不銹鋼醣化桶.

2. 再將麥芽倒入桶內,並輕輕攪拌確定所有麥芽都浸置於水中

3. 請檢查溫度，並確保水的溫度約在 66.6°C - 67°C 之間。如果水的溫度高於 67°C 請加少量冷水。如果

溫度低於 66°C 請加入少量熱水

4. 置上蓋子保持溫度 90 分鐘( 溫度取決啤酒的質量,請確保溫度的恆溫)

5. 醣化的同時,請準備 22 公升的熱水（近沸水）以供後面的動作使用

B. 二次醣化

1. 90 分鐘初次醣化後加入 4.2 升的熱水（近沸水）讓桶內溫度加升至 76°C

2. 輕輕攪拌並保持溫度為 76°C 約 10 分鐘

3. 10 分鐘後取出 1 公升的麥汁再回倒桶內(底層麥汁會有些混濁,這動作能過濾些底層雜質)

4. 濾出所有桶內麥汁，移至煮鍋，,準備熬煮啤酒花

C. 洗槽 : (確保熱水為 76° C. 洗槽”，此動作是為了充分洗出麥麩裏外的麥芽醣)

1. 過濾出所有麥汁後,首先倒入 8.9 公升溫度為 77℃的熱水入醣化桶,再將其倒出後再倒回桶內


3. 再濾出所有桶內麥汁

4. 請重複上列動作兩次循環步驟後即可沖出需要的麥汁量


D. 啤酒花(總熬煮分鐘數為 90 分鐘，保持中大火)

1. 跟著以上步驟應能取得至少 25 升麥汁。（如果沒有 25 公升 ,你可以加入些熱水.因熬煮啤酒花時會

蒸發些水份）

2. 水滾後 15 分鐘即可放入 13 克”威拉米特”和 1 包 13 克的” 美國水晶直至時間結束

小叮嚀:

從至始起所有物品都須消毒,並確保不受汙染

E. 冷卻麥汁: (快速降溫可以避免細菌滋生，也有利於部分雜質析出)

1. 銅管冷卻器: (冷卻有不同的方法)

2.不管您使用哪種冷卻方法,請確實將麥汁降至 20℃以利於酵母生存,並確保麥汁不受汙染

F. 量測糖度及酒精度 (依個人需求)

1. 您可採取麥汁樣本並使用工具量測

G. 發酵

1. 麥汁冷卻至 18-20°C 後放入發酵桶,並倒入酵母旋上蓋子即可

2. 發酵過程請保持附近環境為 18° - 23°C

3. 7 天後請將發酵過後的半成品啤酒轉換至另一個發酵桶中,倒入葡萄糖粉,使用消毒過後的器具輕輕攪

拌均勻.即可裝入啤酒瓶內發酵, 發酵過程請保持附近環境為 18° - 20°C

4. 大約 1 個半月後即可開瓶享受自釀啤酒

小建議 :

為了保持您的啤酒清澈，我們建議您不要虹吸發酵桶底部的啤

比基

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比基

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Single Step Mash w/ Batch Sparge Total Batch Size: 19 L (Note, some spillage and evaporation may reduce the final volume) Pilsen Malt 3.17 kg

Flaked Corn .68 kg Flaked Rice .27 kg Willamette Hop 11 g Crystal Hop 11 g

Yeast: Safale US-05 Sugar: 110 g

Estimated Original Gravity: 1.042 - 1.045 SG Estimated Final Gravity: 1.008 – 1.013

Estimated Alcohol by Vol: 4.4 % Estimated Color: 5.0 EBC

Bitterness: 13 IBUs

Directions Step 1: Heat up approximately 10.27 L of water to 73° C. Add all grains to the water while gently stirring, be

sure to break up any grain clumps that might form. After adding your grains take a new temperature reading to ensure you are at 66.6° C-67° C. If your temperature drops too much after adding your grains simply add a small amount of near boiling water(keep it small) to quickly bring the

temperature up to 66.7° C. Stir and recheck your mash temperature. Place the cover over the top and set your timer for 90 minutes. Before the 90 minutes mash is complete, heat up approx. 22 liters of water to approximately 90° C.

Step 2 Recirculate and Vorlauf: - At the end of the 90 minute mash add approximately 4.2 L of near boiling water into your mash

tun, slowly stir. - Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour

this hot wort back over the top of your grain bed in the mash tun. - Repeat the recirculation step listed above 2 more times. Drain the wort into your boiling pot.

Batch Sparge: (When adding the sparge water below check your temperature and maintain 75° C - 80° C) - Add approximately 8.9 L of 76° C water into your mash tun and stir the mash to ensure even

grain temperature is achieved. Check the temperature of your mash after stirring and add additional near boiling water to reach 75.6° C if necessary.

- Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour this hot wort back over the top of your grain bed in the mash tun.

- Now completely drain the wort from the mash tun into your boiling pot. - Ensure the mash tun valve is closed, pour approximately 8.9 L of 80° C water into your mas h

tun .and stir the mash to ensure even grain temperature is achieved. - Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour

this hot wort back over the top of your grain bed in the mash tun.

- Now completely drain the wort from the mash tun into your boiling pot.

90 Minute boil - Bring your wort to a gentle boil. After the boil begins set your timer to 90 minutes, wait 30

minutes and your 11 g bag of Crystal Hop and 11 g of Willamette Hop.

Fermentation: Once you have cooled the wort to a temperature range of 17- 20° C , you may transfer the wort to

your glass carboy. Please try your best to introduce oxygen into your just before pouring in your package of yeast.

There are numerous ways to do this. After adding oxygen you may now pour out the contents of your package of Safale US-05 yeast over the top of the wort. During the first 72 hours of fermentation you will see lots and lots of activity in the carboy. Ferment

at 16° C – 18° C for 7-10 days As soon as your beer reaches a Gravity reading of between 1.008-1.012 transfer to a bottling bucket,

Carbonation - Bottling 1. Siphon the fermented beer into a clean and sanitized bucket or fermentor which contains a

spigot. To help keep your beer clear we recommend that you do not siphon all of the beer out of

the fermentation bucket. 2. Once you have siphoned the fermented beer into your bottling bucket you may add the priming

sugar, swirl with a sanitized spoon to mix thoroughly and use the bottling wand to begin filling

your beer bottles. For tip on bottling your beer please view the helpful videos on our YouTube Channel. Store your bottles at between 21° – 23° C a minimum of 7 days after bottling.

比基尼啤酒

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內容物:

比爾森大麥芽 3 公斤

啤酒花: 冰川 14 克


糖: 110g


Estimated Alcohol by Vol: 3.5% Estimated Color: 5 EBC

Bitterness: 3 IBUs


A. 醣化:

1. 將 10 公升的水加熱至 73° C 後倒入不銹鋼醣化桶.






B. 二次醣化

1. 60 分鐘初次醣化後加入 4 升的熱水（近沸水）讓桶內溫度加升至 76°C





1. 過濾出所有麥汁後,首先倒入 8 公升溫度為 77℃的熱水入醣化桶,再將其倒出後再倒回桶內




5. 濾出所有桶內麥汁，移至煮鍋.



蒸發些水份）

2. 結束前 5 分鐘即可放入 14 克 ” 啤酒花冰川 “ 水晶直至時間結束

小叮嚀:







G. 發酵






小建議 :

為了保持您的啤酒清澈，我們建議您不要虹吸發酵桶底部的啤酒.

素顏

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Single Step Mash w/ Batch Sparge Total Batch Size: 19 L (Note, some spillage and evaporation may reduce the final volume) Pilsen Malt 3 kg

Aroma: Glacier Hop 14 g Yeast: Safale US-05 - 11.5 g Sugar: 110 g

Estimated Original Gravity: 1.033 - 1.036 SG Estimated Final Gravity: 1.008 – 1.010 SG


Bitterness: 3 IBUs

Directions Step 1:

Heat up approximately10 L of water to 73° C. Add all grains to the water while gently stirring, be sure to break up any grain clumps that might form. After adding your grains take a new temperature reading to ensure you are at 66.6° C-67° C. If your temperature drops too much after adding your

grains simply add a small amount of near boiling water(keep it small) to quickly bring the temperature up to 66.7° C. Stir and recheck your mash temperature. Place the cover over the top and set your timer for 90 minutes.

Before the 60 minutes mash is complete, heat up approx. 20 liters of water to approximately 90° C. Step 2 Recirculate and Vorlauf:

At the end of the 60 minute mash add approximately 4 L of near boiling water into your mash tun, slowly stir. - Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour

this hot wort back over the top of your grain bed in the mash tun. - Repeat the recirculation step listed above 2 more times. Drain wort into your boiling pot..

Batch Sparge: (check your temperature and maintain 75°-77° C) - Add approximately 8 L of 76° C water into your mash tun and stir the mash to ensure even grain

temperature is achieved. Check the temperature of your mash after stirring and add additional near boiling water to reach 75.6° C if necessary.

- Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour

this hot wort back over the top of your grain bed in the mash tun. - Now completely drain the wort from the mash tun into your boiling pot.

- Ensure the mash tun valve is closed,pour approximately 8 L of 76° C water into your mash tun .and stir the mash to ensure even grain temperature is achieved.

- Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour this hot wort back over the top of your grain bed in the mash tun.

- Now completely drain the wort from the mash tun into your boiling pot.

90 minute boil

- Now that all of your wort is in your boiling pot bring your wort to a gentle boil. After the boil begins set your timer to 90 minutes, wait and with 5 minutes remaining add your 14 g bag of

Glacier Hop.

Fermentation:

Once you have cooled the wort to a temperature range of 17- 20° C , you may transfer the wort to your glass carboy. Introduce oxygen into your just before pouring in your package of yeast. After adding oxygen you may now pour out the contents of your package of Safale US-05 yeast over the

top of the wort. During the first 72 hours of fermentation you will see lots and lots of activity in the carboy. Ferment at 16° C – 18° C for 7-10 days

As soon as your beer reaches a Gravity reading of between 1.008 1.012 you will be ready to transfer to a bottling bucket,

Carbonation - Bottling 1. Siphon the fermented beer into a clean and sanitized bucket or fermentor which contains a

spigot. To help keep your beer clear we recommend that you do not siphon all of the beer out of the fermentation bucket.

2. Once you have siphoned the fermented beer into your bottling bucket you may add the priming

sugar, swirl with a sanitized spoon to mix thoroughly and use the bottling wand to begin filling your beer bottles. For tip on bottling your beer please view the helpful videos on our YouTube Channel. Store your bottles at between 21° – 23° C a minimum of 7 days after bottling.

素顏女友

PL

AIN

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MA

SH


內容物:


卡拉馬爾茲光麥芽 180 克

啤酒花: 哈爾陶


糖: 100g


Estimated Alcohol by Vol: 4.5 – 4.9% Estimated Color: 8 EBC

Bitterness: 18 IBUs


A. 醣化:







B. 二次醣化

1. 60 分鐘初次醣化後加入 5 升的熱水（近沸水）讓桶內溫度加升至 76°C









5. 濾出所有桶內麥汁，移至煮鍋.



蒸發些水份）

2. 結束前 10 分鐘即可放入 14 克 ” 啤酒花哈爾陶“ 水晶直至時間結束

小叮嚀:







G. 發酵






小建議 :


海尼

根兄

弟

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t To B

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Single Step Mash w/ Batch Sparge Total Batch Size: 19 L (Note, some spillage and evaporation may reduce the final volume) Pilsen Malt 4 kg

Caramel Light 30 Malt 180 gram Hops: Hallertau Yeast: Safale US-05

Sugar: 100 g


Estimated Alcohol by Vol: 4.5 – 4.9% Estimated Color: 8 EBC

Bitterness: 18 IBUs

Step 1:

Heat up approximately 11 L of water to 73° C. Add all grains to the water while gently stirring, be sure to break up any grain clumps that might form. After adding your grains take a new temperature reading to ensure you are at 66.6° C-67° C. If your temperature drops too much after adding your

grains simply add a small amount of near boiling water(keep it small) to quickly bring the temperature up to 66.7° C. Stir and recheck your mash temperature. Place the cover over the top and set your timer for 90 minutes.

Before the 60 minutes mash is complete, heat up approx. 22 liters of water to approximately 90° C. Step 2 Recirculate and Vorlauf: (no conversion rest)

- At the end of the 60 minute mash add approximately 5 L of near boiling water into your mash tun, slowly stir.

- Recirculate: Drain 1 L of Wort from your Mash tun into a pitcher and pour the Wort back into the

Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot.

Batch Sparge: (Check your temperature and maintain 75° C -77° C) - Add approximately 9 L of 76° C water into your mash tun and stir the mash. After stirring re-

check the temperature of your mash, if necessary add more near boiling water to reach 76° C.

- Recirculate: Drain 1 L of wort from your mash tun into a pitcher, and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot.

- Add approximately 9 L of 76° C water into your mash tun, stir the mash to ensure even grain temperature is achieved.

- Recirculate: Drain 1 L of wort from your mash tun into a pitcher and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot..

90 minute boil - Now that all of your wort is in your boiling pot bring your wort to a gentle boil. After the boil

begins set your timer to 90 minutes, - After boiling begins wait 30 minutes 22 g bag of Hallertau Hop. - With 10 minutes remaining in the boil add the 14 g bag of Hallertau Hop.

Fermentation:

Once the 90 minute boil is completed begin to quickly cool your Wort to 17- 20° C. Once this temperature is reached transfer the wort to the Fermentor. Please try your best to introduce oxygen into your Wort and pour out the contents of your package

of Safale US-05 yeast over the top of the Wort. If possible Ferment at 16° C – 18° C for 7 days

When your beer reaches a Gravity reading of between 1.008 1.012 you can bottle your beer. Carbonation - Bottling

1. To bottle the year beer siphon the fermented beer into a clean and sanitized bucket or fermentor

which contains a spigot. 2. Once you have siphoned the fermented beer into your bottling bucket you may add the priming



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內容物:


卡拉馬爾茲光麥芽 0.23 公斤

威拉米特

酵母: Safale US-05

糖: 100g



Bitterness: 16 IBUs


A. 醣化:


2. 請將麥芽到入桶內,並輕輕攪拌確定所有麥芽都浸置於水中





B. 二次糖化




4. 濾出所有桶內麥汁，移至高鍋，,準備熬煮啤酒花

C. 洗槽 : (確保熱水為 76° C. 洗槽” ，此動作是為了充分洗出麥麩裏外的麥芽醣 )




4.請重複上列動作兩次循環步驟後即可沖出需要的麥汁量


D. 啤酒花(總煮分鐘數為 75 分鐘，保持中大火)


蒸發些水份）

2. 煮開水後 15 分鐘即可放入” 美國威拉米特”直至結束.

小叮嚀:

從至始起所有物品都須消毒 ,並確保不受汙染


1.銅管冷卻器: (冷卻有不同的方法)




G. 發酵



3. 7 天後請將發酵過後的半成品啤酒轉換至另一個發酵桶中,到入葡萄糖粉,使用消毒過後的器具輕輕攪



小建議 :


美國

加州

黃金

啤酒

Easy B

lon

de A

le

Single Step Mash w/ Batch Sparge Total Batch Size: 18-19 L 2-Row Malt 3.85 kg

Caramel Light Malt .23 kg Willamette Yeast: Safale US-05

Sugar 120g



Bitterness: 16 IBUs

Directions: Mashing - Saccharification 1. Heat up 10.64 L of water to 73° C and pour the water into your stainless steel mash tun.

2. Next add your g rains to the water while gently stirring, be sure break up any grain clumps that might form. 3. Check temperature and ensure you are at approximately 66.6°C - 67°C. If your temperature is

above 67°C add a small amount of cold water. If you temperature is below 66°C add a small amount of near boiling water. 4. Place the cover over the top and set your timer for 60 minutes.

5. Before the 75 minutes is up, heat up another 20 liters of water to 90° C. Mashout / Vorlauf

1. At the end of the 60 minutes increase the temperature of your grain to 76°C by adding 4.5 L of 96° C water (near boiling water) 2. Stir your grain to distribute the water and raise the temperature of the grains, take a new

temperature reading to ensure you are 76° C. 3. Allow grain to rest for 10 minutes, recirculate: Drain 1 L of wort from your mash tun into a pitcher, and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into

your boiling pot. Batch Sparge: (Try to maintain 76° C)

1. Pour 7.3 L of 76°C sparge water into your mash. Recirculate: Drain 1 L of wort from your mash tun into a pitcher, and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot.

2. Pour 7.3 L of 76°C sparge water into your mash. Recirculate: Drain 1 L of wort from your mash tun into a pitcher, and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot..

75 minute boil - Try to ensure that you have at least 26 L of wort in your boiling pot. 1. Now that all of your wort is in your boiling pot bring your wort to a gentle boil and set your timer

to 75 minutes. 2. After the boil does begin wait 15 minutes then add your 1 bag or 28 grams of Willamette Hop.

Fermentation: Once the 75 minute boil is completed begin to quickly cool your Wort to 17- 20° C. Once this temperature is reached transfer the wort to the Fermentor.

Please try your best to introduce oxygen into your Wort and pour out the contents of your package of Safale US-05 yeast over the top of the Wort. If possible Ferment at 16° C – 18° C for 5-7 days. If you wish to obtain a beer with more clarity,

transfer to secondary Fermentor and chill the beer to 2 - 6° C for 7-14 days. When your beer reaches a Gravity reading of between 1.008 1.012 you can bottle your beer.

Carbonation - Bottling 1. To bottle the year beer siphon the fermented beer into a clean and sanitized bucket or fermentor

which contains a spigot.

2. Once you have siphoned the fermented beer into your bottling bucket you may add the priming sugar, swirl with a sanitized spoon to mix thoroughly and use the bottling wand to begin filling your beer bottles. For tip on bottling your beer please view the helpful videos on our YouTube

Channel. Store your bottles at between 21° – 23° C a minimum of 7 days after bottling.

美國加州黃金啤酒

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Blo

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Single Step Mash w/ Batch Sparge


內容物:

艾爾大麥芽 3.5 kg

卡拉馬爾茲黑暗麥芽 0.25 kg

馬爾茲佳美比爾森麥芽 0.20 Kg

英國肯特

糖 75 克

酵母: 拿廷漢 - Nottingham

Estimated Original Gravity: 1.045 OG Estimated Final Gravity: 1.010-13 FG

Estimated Alcohol by Vol:4.5 % Estimated Color: 16.8 EBC

Bitterness: 25.7 IBUs

製作流程:麥芽需輾開

A. 醣化:


2. 再將麥芽到入桶內,並輕輕攪拌確定所有麥芽都在水中

3. 必須檢查溫度，並確保水的溫度約在 66.7°C。如果水的溫度高於 67°.請加少量冷水。如果溫度

低於 66°C 請加入少量熱水


6. 醣化的同時,請準備 20 公升的熱水（近沸水）供後面的動作使用

B. 二次醣化

1.60 分鐘初次醣化後加 4.8 公升的熱水（近沸水）讓桶內溫度加升至 76°C




C.洗槽: (確保熱水為 76° C.洗槽”，此動作是為了充分洗出麥麩裏外的麥芽醣)

1. 過濾出所有麥汁後,首先倒入 7.6 公升溫度為 76℃的熱水入糖化桶,再將其倒出後再倒回桶內


3.再濾出所有桶內麥汁




1. 跟著以上步驟應能取得至少 25 升麥汁。（如果沒有 25 公升 ,你可以加入些熱水.因熬煮啤酒花

時會蒸發些水份）

2. 水滾後 15 分鐘即可放入 28 克”英國肯特 T-90 啤酒花”直至結束.

3. 熬煮啤酒花結束前 5 分鐘放入 14 克”英國肯特 T-90”直至結束..

4. 75 分鐘後請熄火冷卻

小叮嚀:







G. 發酵



3. 7 天後請將發酵過後的半成品啤酒轉換至另一個發酵桶中,到入葡萄糖粉,使用消毒過後的器具輕

輕攪拌均勻.即可裝入啤酒瓶內發酵, 發酵過程請保持附近環境為 18° - 23°C


小建議 :


英倫

淡啤

酒

Lo

nd

on

Pa

le A

le

Single Step Mash w/ Batch Sparge Total Batch Size: 19 L Pale Ale Malt 3.5 kg

CaraPils Malt .20 kg Caramel Extra Dark Malt .25 Kg EK Golding

Sugar 75 g Yeast: Danstar Nottingham

Estimated Original Gravity: 1.054-58 OG Estimated Final Gravity: 1.013-15 FG



Directions Mashing - Saccharification 1. Heat up 9.83 L of water to 74° C and pour the water into your stainless steel mash tun.

2. Next add your grains to the water while gently stirring, be sure break up any grain clumps that might form. 3. Check temperature and ensure you are at approximately 66.7°C. If your temperature is above

67°C add a small amount of cold water or ice. If you temperature is below 66°C add a small amount of near boiling water. 4. Place the cover over the top and set your timer for 60 minutes.



temperature reading to ensure you are 76° C. - Allow your grain to sit for 10 minutes. 3. Recirculate: Drain 1 L of wort from your mash tun into a pitcher then pour this hot wort back over

the top of your grain 4. Next slowly drain all wort from your mash tun to the boiling pot. Do not fully open the valve or you could get a stuck sparge

Batch Sparge: (When adding the sparge water below check your temperature and maintain 76° C)

1. Pour 7.6 L of 76°C sparge water into your mash. Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour this hot wort back over the top of your grain bed in the mash tun.

Repeat this recirculation step listed above 2 more times. Now completely drain the wort from the mash tun into your boiling pot. 2. Pour 7.6 L of 76°C sparge water into your mash.

Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour this hot wort back over the top of your grain bed in the mash tun. Repeat this recirculation step listed above 2 more times.

Now completely drain the wort from the mash tun into your boiling pot.

75 minute boil Try to ensure that you have at least 26 L of wort in your boiling pot.

1. Bring Wort to a gentle boil and set your timer to 75 minutes. 2. After boil begins wait 15 minutes then add your 28 grams of EK Golding Hop.. 4. 5 minutes before end of boil add your 14 grams of EK Golding Hop into your boiling pot.


Please try your best to introduce oxygen into your Wort and pour out the contents of your package of Danstar Nottingham yeast over the top of the Wort. If possible Ferment at 18°C – 20°C for 7-10 days.

When your beer reaches a Gravity reading of between 1.008 1.012 you can bottle your beer.

Carbonation - Bottling

1. To bottle the year beer siphon the fermented beer into a clean and sanitized bucket or fermentor which contains a spigot.



英倫淡啤酒

Lo

nd

on

Pa

le A

le


內容物:

艾爾麥芽 2.8 公斤

紅寶石焦糖麥 340 克

美國威拉米特 T-90

蜂蜜 500 克

酵母: Safale US-05

糖: 100g


Estimated Alcohol by Vol: 5.2% - 5.8 % Estimated Color: 10 EBC

Bitterness: 23 IBUs


A. 醣化:


2. 在將麥芽到入桶內,並輕輕攪拌確定所有麥芽都浸置於水中

3. 請檢查溫度，並確保水的溫度約在 68°C 之間。如果水的溫度高於 67°C 請加少量冷水。如果溫度




B. 二次醣化





C. 洗槽 : (確保熱水為 76° C. 洗槽” ，此動作是為了充分洗出麥麩裏外的麥芽醣 )






D. 啤酒花(總煮分鐘數為 90 分鐘，保持中大火 )


時會蒸發些水份）

2. 水滾後 15 分鐘即可放入” 14 克的美國威拉米特啤酒花.

**為了幫助能輕易的將蜂蜜取出容器，請把一瓶蜂蜜放置入一碗溫水至少 15-20 分鐘。

3. 熬煮啤酒花結束前的 1 分鐘放入 1 包 28 克的美國威拉米特啤酒花.

4.熬煮啤酒花結束前 3 分鐘放入蜂蜜

小叮嚀:







G. 發酵



3. 14 天後請將發酵過後的半成品啤酒轉換至另一個發酵桶中,到入葡萄糖粉,使用消毒過後的器具

輕輕攪拌均勻.即可裝入啤酒瓶內發酵, 發酵過程請保持附近環境為 18° - 23°C

4. 大約 1 個月後即可開瓶享受自釀啤酒

小建議 :

為了保持您的啤酒清澈，我們建議您不要虹吸發酵桶底部的啤酒

蜂蜜

啤酒

Ho

ney B

ee A

le


Caramel Dark 50 Malt .340 g Honey 500 gram Willamette

Yeast: US-05 11.5 g Sugar 110 g


Estimated Alcohol by Vol: 5.2 – 5.8% Estimated Color: 10.7 EBC

Bitterness: 23 IBUs

Directions Mashing - Saccharification 1. Heat up 8.71 L of water to 74° C and pour the water into your stainless steel mash tun.

2. Next add your grains to the water while gently stirring, be sure break up any grain clumps that might form. 3. Check temperature and ensure you are at approximately 68°C. If your temperature is above 69°C

add a small amount of cold water or ice.IIf you temperature is below 68°C add a small amount of near boiling water. 4. Place the cover over the top and set your timer for 60 minutes.



temperature reading to ensure you are 76° C. Allow grain to rest for 10 minutes. Recirculate: Drain 1 L of Wort from your Mash tun into a pitcher and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into

your boiling pot.

Batch Sparge: (Try to maintain 76° C)

1. Pour 8.84L of 76°C sparge water into your mash. - Recirculate: Drain 1 L of wort from your mash tun into a pitcher and pour the Wort back into the

Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot..

2. Pour 8.84 L of 76°C sparge water into your mash. - Recirculate: Drain 1 L of wort from your mash tun into a pitcher and pour the Wort back into the

Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot..

90 minute boil

Try to ensure that you have at least 26 L of wort in your boiling pot. 1. Now that all of your wort is in your boiling pot bring your wort to a gentle boil and set your timer to 90 minutes.

2. After the boil does begin wait 15 minutes then add 14 grams of Willamette Hop. **To help your Honey pour easier please put the bottle of Honey in a bowl of warm water for at least 15 -20 minutes.

3. 5 minutes before end of boil add 500 grams of Honey into your boiling pot. Gently stir. 4. 1 minutes before end of boil add your 1 bag or 28 grams of Willamette Hop into your boiling pot. Fermentation:


of Safale US-05 yeast over the top of the Wort. If possible Ferment at 16° C – 18° C for 7 days When your beer reaches a Gravity reading of between 1.008 1.012 you can bottle your beer.





蜂蜜啤酒

Ho

ney B

ee A

le


可釀出約 19 公升的啤酒

艾爾大麥芽 3.8 公斤

慕尼黑麥芽 0.8-公斤

卡拉馬爾茲光麥芽 0.15 公斤

啤酒花: 戰士 T-90 Warrior - 百年 T-90 Centennial - 瀑布 T-90 Cascade

糖 90 克

酵母 US-05

Estimated Original Gravity: 1.054- 1.060 OG Estimated Final Gravity: 1.012 FG

Estimated Alcohol by Vol: 6.5 % Estimated Color: 30-35 EBC

Bitterness: 33-35 IBUs


A. 醣化 :

1. 將 12.4 公升的水加熱至 76° C 後倒入不銹鋼醣化桶

2. 再將麥芽到入桶內,並輕輕攪拌確定所有麥芽都浸置於水中

3. 請檢查溫度，並確保水的溫度約在 67°C - 68°C 之間。如果水的溫度高於 68°C.請加少量冷水。如果溫

度低於 67°C 請加入少量熱水

4. 置上蓋子保持溫度 60 分鐘(溫度取決啤酒的質量,請確保溫度的恆溫)


B. 二次醣化:

1. 60 分鐘初次糖化後加入 5.4 公升的熱水（近沸水）讓桶內溫度加升至 76°C

2. .輕輕攪拌並保持溫度為 76°C 約 10 分鐘


4.濾出所有桶內麥汁，移至煮鍋，,準備熬煮啤酒花

C.洗槽: (確保熱水為 76° C.洗槽”，是為了讓麥麩裏外的麥芽糖被充分洗出)

1. 過濾出所有麥之後,首先倒入 6.6 公升溫度為 76℃的熱水入糖化桶,再將其倒出後再倒回桶內



4.請重複上列動作兩次循環步驟後即可沖出需要的麥汁


D. 啤酒花(總熬煮分鐘數為 75 分鐘,請保持中大火)

1. 照著以上步驟應該會有接近 26~27 升麥汁。（如果沒有 26~27 公升 ,你可以加入些熱水.煮啤酒花會

蒸發些水份）

2. 水滾後 15 分鐘即可放入 10 克的美國戰士

3.結束熬煮啤酒花前的 15 分鐘放入 1 包 14 克的”百年 T-90 和 1 包 14 克的”瀑布.

4. 結束熬煮啤酒花前的 5 分鐘放入 1 包 42 克的”百年 T-90 和 1 包 42 克的”瀑布.

4.總熬煮 75 分鐘後請熄火.

小叮嚀:




2. 不管您使用哪種冷卻方法,請確實將麥汁降至 20℃以利於酵母生存,並確保麥汁不受汙染



G. 啤酒花冷泡

1. 發酵 6 天後投入 56 克的美國特拉 T-90 啤酒花冷泡(強烈建議置入啤酒花過濾袋,免除冷泡後的過

濾工作)

H. 發酵


2. 發酵過程請保持附近環境為 17° - 20°C,桶內發酵為 3 周.




小建議 :

為了保持您的啤酒清澈，我們建議您不要虹吸發酵桶底部的啤

大嘴

巴

BIG

MO

UT

H IP

A


Munich Malt .80 kg Caramel Light 30 Malt .15 Kg Warrior - Centennial - Cascade - Citra

Sugar 90g Yeast: US-05



Bitterness: 48 IBUs

Mashing - Saccharification 1. Heat up 12.4 L of water to 76° C and pour the water into your stainless steel mash tun. 2. Next add your grains to the water while gently stirring, be sure break up any grain clumps that

might form. 3. Check temperature and ensure you are at approximately 67°C - 68°C. If your temperature is above 68°C add a small amount of ice and stir to lower your temperature. If you temperature is

below 66°C add a small amount of boiling water. 4. Place the cover over the top and set your timer for 60minutes. 5. Before the 60 minutes is up, heat up another 19 liters of water to 90° C.

Mashout / Vorlauf 1.At the end of the 60 minutesincrease the temperature of your Mash to 76°C by adding5.4Lof96° C

water (or near boiling water) 2. Stir your grainto distribute the water and raise the temperature of the grains,take a new temperature reading to ensure you are 76-77° C.

- Allow your grain to sit for 10 minutes. 3. Recirculate: Drain 1 L of wort from your mash tun into a pitcher then pour thishot wortback over the top of your grain

4.Next slowly drain all wortfrom your mash tun to the boiling pot. Drain slowly, do not fully open the valve or you could get a stuck sparge

Batch Sparge:(When adding the sparge water maintain76° C) 1. Pour 6.6 L of 77°C hotwater into your mash. Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour this

hot wort back over the top of your grain bed in the mash tun. Repeat 2x and drain to your boiling pot. Now completely drain the wort from the mash tun into your boiling pot. 2. Pour 6.6 L of 77°C hotwater into your mash.

Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour this hot wort back over the top of your grain bed in the mash tun. Repeat 2x and drain to your boiling pot.

75 minute boil(Please use a gentle boil) After draining try to ensure that you have close to 26-27 L of hot Wort in your boiling pot.If not feel free to top off by adding enough water to the boil pot to reach 26-27 Liters.

1. Now that all of your wort is in your boiling pot bring your wort to a gentle boil and set your timer to 75 minutes. 2. 15 minutes after the boil has begun add 10 grams of Warrirr Hop.

3. 15 minutes before the end of the boiladd 1 bag or 14 grams of Centennial hop and 1 bag or14 grams of Cascade hop. 4. 5 minutes before the end of the boil add 1 bag or 42 grams of Centennial hop and 1 bag of 42

grams of Cascade hop. 5. Immediately turn off the flame, remove the pot from the burner and cool Wort quickly.

Fermentation:

Cool Wort to 17- 20° C, transfer to your Fermentor and pour out the contents of your package of Safale US-05 yeast over the top of the wort. Add Oxygen to Wort if possible. Ferment at 16°C – 18° C for 7 days. After 7 days transfer your beer to a secondary bucket and add

56 g of Citra Hop to a hop bag, place a small heavy (sanitize object)object such as marbles or similar to weigh down the bag. Leave the Hops in your beer for 4 – 5 days.





大嘴巴

BIG

MO

UT

H IP

A

可釀出約 19 公升的啤酒


敦普倫餅乾麥芽 0.19 公斤

慕尼黑麥芽 0.38 公斤

紅寶石焦糖麥芽 0.39 公斤

卡拉馬爾茲黑暗麥芽 0.19 公斤

巧克力麥芽 0.06 公斤

啤酒花: 百年 (Centennial) - 安摩瑞榮 (Amarillo)

糖 90 克

酵母 US-05



Bitterness: 50 IBUs


A. 醣化 :

1. 將 15 公升的水加熱至 76° C 後倒入不銹鋼醣化桶


3. 請檢查溫度，並確保水的溫度約在 67°C - 68°C 之間。如果水的溫度高於 68°C.請加少量冷水。如果溫




B. 二次醣化:

1. 60 分鐘初次醣化後加入 6.5 公升的熱水（近沸水）讓桶內溫度加升至 76°C

2. . 輕輕攪拌並保持溫度為 76°C 約 10 分鐘



C.洗槽 : (確保熱水為 76° C. 洗槽” ，此動作是為了充分洗出麥麩裏外的麥芽醣 )

1.過濾出所有麥之後,首先倒入 11.69 公升溫度為 76℃的熱水入醣化桶,再將其倒出後再倒回桶內






1. 跟著以上步驟應能取得置少 30~32 升麥汁。（如果沒有 30~32 公升 ,你可以加入些熱水.因熬煮啤酒

花會蒸發些水份）

2. 熬煮啤酒花結束前的 20 分鐘放入 1 包 14 克的”美國百年 T-90 “和 1 包 14 克的”安摩瑞榮.



5. 75 分鐘熬煮啤酒花後請熄火冷卻.

小叮嚀:







G. 發酵


2. 發酵過程請保持附近環境為 17° - 20°C,桶內發酵為 3 周.

3. 3 周後請將發酵過後的半成品啤酒轉換至另一個發酵桶中,到入葡萄糖粉,使用消毒過後的器具輕



小建議 :


雙子

惡魔

Evil T

win

IPA


Munich Malt .38 kg Cara 50 Malt .39 Kg Biscuit Malt .19 kg

Caramel Extra Dark .19 kg Chocolate Malt .06 kg Centennial - Amarillo

Sugar 90g Yeast: US-05 11.5 g



Bitterness: 40-50 IBUs

Directions Mashing - Saccharification 1. Heat up 15 L of water to 76° C and pour the water into your stainless steel mash tun.

2. While stirring add grains to the water,break up any grain clumps that might form. 3. Check temperature and ensure you are at approximately 67°C - 68°C. If your temperature is above 68°C add a small amount of ice and stir to lower your temperature. If below 66°C add a small

amount of boiling water. 4. Place the cover over the top and set your timer for 60 minutes. 5. Before the 60 minutes is up, heat up another 18 liters of water to 90° C.

Mashout / Vorlauf 1. At the end of the 60 minutes increase the temperature of your Mash to 76°C by adding 6.5 L of

96° C water (or near boiling water) 2. Stir your grain to distribute the water and raise the temperature of the grains, take a new temperature reading to ensure you are 76-77° C.

- Allow your grain to sit for 10 minutes. 3. Recirculate: Drain 1 L of wort from your mash tun into a pitcher then pour this hot wort back over

the top of your grain 4. Next slowly drain all wort from your mash tun to the boiling pot.

Batch Sparge: (When adding the sparge water maintain 76° C) 1. Pour 6 L of 77°C hot water into your mash. Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour this

hot wort back over the top of your grain bed in the mash tun. Repeat 2x drain wort into boiling pot. 2. Pour 6 L of 77°C hot water into your mash. Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour this

hot wort back over the top of your grain bed in the mash tun. Repeat 2x drain wort into boiling pot. - 75 minute boil (Please use a gentle boil)

After draining try to ensure that you have close to 30-32 L of hot Wort in your boiling pot. If not feel

free to top off by adding enough water to the boil pot to reach 30-32 Liters. 1. Briing Wort to a gentle boil and set your timer to 75 minutes. 2. After boiling for 55 minutes add 1 bag 14 g of Amarillo Hop and 1 bag 14 grams of Centennial hop.

3. After boiling for 65 minutes add 1 bag or 28 g of Amarillo Hop and 1 bag 28 g of Centennial hop 4. After boiling for 75 minutes add 1 bag or 28 g of Amarillo Hop and 1 bag 28 g of Centennial hop 5. Immediately turn off the flame and cool the hot Wort quickly.

Fermentation: Once you have cooled the wort to a temperature range of 18-24° C , you may transfer the wort to

your Fermentor. Please try your best to introduce oxygen into your cooled Wort and pour out the contents of your package of Safale US-05 over the top of the wort. Ferment at 17-20 for 7 days. Check Final Gravity reading after 7 days in the carboy(Fermentation container).

As soon as your beer reaches a Gravity reading of between 1.010- 1.015 you will be ready to bottle your beer. Before drinking your beer we recommend storing your bottles at between 21° – 23° C a minimum of 7 days after bottling. Then refrigerate for an additional 2 to 3 weeks.





雙子惡魔

Evil T

win

IPA


內容物:

比爾森麥芽 3 kg

慕尼黑麥芽 550 g

慕尼黑黑暗麥芽 550 g

卡拉馬爾茲黑暗麥芽 450 g

巧克力麥芽 70 g

啤酒花: 哈爾陶

糖 100 克

酵母 Safale US-05 賽芙耶

Estimated Original Gravity: 1.050 OG Estimated Final Gravity: 1.008– 1.012 FG

Estimated Alcohol by Vol: 5.0 % Estimated Color: 33 EBC

Bitterness: 23 IBUs


A. 醣化:



3. 請檢查溫度，並確保水的溫度約在 66°C。如果水的溫度高於 67°.請加少量冷水。如果溫度低於

67°C 請加入少量熱水



B. 二次醣化

1. 60 分鐘初次醣化後加 4.5 公升的熱水（近沸水）讓桶內溫度加升至 76°C




C.洗槽 : (確保熱水為 76° C. 洗槽” ，此動作是為了充分洗出麥麩裏外的麥芽醣 )

1. 過濾出所有麥汁後,首先倒入 7 公升溫度為 76℃的熱水入醣化桶,再將其倒出後再倒回桶內,





D. 啤酒花(總煮分鐘數為 75 分鐘，保持中大火)


會蒸發些水份）

2. 水滾後 15 分鐘即可放入“28g 哈爾陶啤酒花”直至結束.

3. 熬煮啤酒花結束前 10 分鐘放入 “14g 哈爾陶”直至結束..


小叮嚀:

從至始起所有物品都須消毒 ,並確保不受汙染






G. 發酵






小建議 :


德國

黑啤

酒

Sch

warzbier A

le

Single Step Mash w/ Batch Sparge Total Batch Size: 19 L Pilsen Malt 3 kg

Caramel Extra Dark Malt 450 g Chocolate Malt 70 g Munich Malt 550 g

Munich Dark Malt 550g Hallertau Sugar 100 g

Yeast: US-0511.5 g

Estimated Original Gravity: 1.050 OG Estimated Final Gravity: 1.008– 1.012FG

Estimated Alcohol by Vol: 5.0 % Estimated Color: 33 EBC

Bitterness: 23 IBUs

Mashing - Saccharification

1. Heat up 12 L of water to 73° C and pour the water into your stainless steel mash tun. 2. Next add your grains to the water while gently stirring, be sure break up any grain clumps that might form.

3. Check temperature and ensure you are at approximately 66°C. If your temperature is above 67°C add a small amount of cold water or ice. If you temperature is below 66°C add a small amount of near boiling water.

4. Place the cover over the top and set your timer for 60 minutes. 5. Before the 60 minutes is up, heat up another 20 liters of water to 90° C.

Mashout / Vorlauf 1. At the end of the 60 minutes add 4.5Lof 96° C water to increase temperature to 76° C. 2. Stir your grain and take a new temperature reading to ensure you are 76° C. Allow your grain to

sit for 10 minutes then recirculate by draining 1 L of wort from your mash tun into a pitcher and pouring back over the top of your grain 4.Next slowly drain all wort from your mash tunto the boiling pot. Do not fully open the valve or you

could get a stuck sparge Batch Sparge: 1. Pour 7 L of 76°C spargewater into your mash.

Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour this hot wort back over the top of your grain bed in the mash tun. Repeat this recirculation step listed above 2 more times.

Now completely drain the wort from the mash tun into your boiling pot. 2. Pour 7 L of 76°C spargewater into your mash. Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour this

hot wort back over the top of your grain bed in the mash tun. Repeat this recirculation step listed above 2 more times. Now completely drain the wort from the mash tun into your boiling pot.

75 minute boil Try to ensure that you have at least 25 L of wort in your boiling pot.

1.Now that all of your wort is in your boiling pot bring your wort to a gentle boil and set your timer to 75 minutes. 2. After the boil does begin wait 15 minutes then add your 1 bag or 28 grams of Hallertau Hop.

3.20 minutes before end of boil add your 1 bag or 14 grams of Hallertau Hop into your boiling pot. Cooling the Wort: Chilling the Wort until a temperature of 18°- 20° C is achieved. Be careful not to splash the wort or

create foam while your wort is still hot. Fermentation: Once you have cooled the wort to a temperature range of 18-20° C , you may transfer the wort to

the Fermentor. Please try your best to introduce oxygen into your Wort then pour the Safale US-05 over the top of the wort. Check Final Gravity reading after 7 days. When you have reached 1.008-1.012 you may bottle your

beer. Carbonation - Bottling





德國

黑啤

酒

Sch

warzbier A

le

約可製作 18-19 公升啤酒


小麥芽 1.60 公斤

即食小麥 0.54 公斤

啤酒花: 芫荽籽 - 哈爾陶

賽福爾 T-58

糖 100 克

Estimated Original Gravity: 1.048 Estimated Final Gravity: 1.008




A. 醣化:



3. 請檢查溫度，並確保水的溫度約在 66.6°C - 67°C 之間。如果水的溫度高於 67°C 請加少量冷水。

如果溫度低於 66°C 請加入少量熱水

4. 置上蓋子並保持溫度為 60 分鐘( 溫度取決啤酒的質量,請確保溫度的恆溫)


B. 二次醣化 :

1. 60 分鐘初次糖化後加入 5.5 升的熱水（近沸水）讓桶內溫度加升至 76°C





1. 於醣化桶內再加入 6.5 公升的 96℃的熱水讓桶內溫度加升至 77°C



D. 再次洗槽 : (洗槽”，此動作是為了充分洗出麥麩裏外的麥芽醣 )

1.加入 6.5 公升的熱開水入糖化桶。倒入後的溫度請保持為 77°C.

2.過濾出所有麥汁之後,再倒入 6.5 公升的熱水入糖化桶,再將其倒出後再倒回桶內,


4. 重複上述兩次循環步驟後即可沖出需要的麥汁量

5.請將麥汁過濾後移至煮鍋中準備熬煮啤酒花

E. 啤酒花(總熬煮分鐘數為 75 分鐘，保持中大火)

1. 跟著以上步驟應能取得至少 25 升麥汁。（如果沒有 25 公升 ,你可以加入些熱水.因熬煮啤酒花時


2. 水滾後 15 分鐘即可放入 14 克的”哈爾陶 T-90 啤酒花”.

3. 結束煮前的 10 分鐘放入 1 包 14 克芫荽籽(請輾破).

4. 結束熬煮啤酒花前的 10 分鐘放入 1 包 14 克的哈爾陶 T-90 啤酒花.

小叮嚀:







G. 發酵

1. 麥汁冷卻至 18-20°C 後放入發酵桶,並置入酵母旋上蓋子即可


3. 7 天後請將發酵過後的半成品啤酒轉換至另一個發酵桶中,並倒入葡萄糖粉,使用消毒過後的器具

攪拌均勻.即可裝入啤酒瓶內發酵, 發酵過程請保持附近環境為 21° - 23°C


小建議 :


比利

時小

麥啤

酒

BE

LG

IAN

WH

ITE

WH

EA

T B

IER

Two Step Mash w/ Batch Sparge

Total Batch Size: 19 L (Note, some spillage and evaporation may reduce the final volume) 2Row Pilsen Malt 1.81 kg White Wheat Malt- 1.60 kg

Rolled/Flaked Wheat .54 kg Coriander Seed 12 grams Hop – 28 g Hallertauer

Yeast: Safbrew T-58 Priming Sugar 100 gram




Mashing - Saccharification:

1. Heat up 10 L of water to 75° C and pour the water into your stainless steel mash tun. 2. Check temperature and ensure you are at approximately 66.6°C - 67°C. If your temperature is above 67°C add a small amount of cold water. If you temperature is below 66°C add a small amount

of near boiling water. 3. Next add your grains to the water while gently stirring, be sure break up any grain clumps that might form.

4. Place the cover over the top and set your timer for 60 minutes. 5. Before the 60 minutes is up, heat up another 18 liters of water to 90° C.

Mash out and Vorlauf: - At the end of the 60 minutes add approximately 5.5 L of 96° C water (near boiling water) into

your mash tun. Slowly stir (DO NOT FOAM) to raise the temperature of the grains and take a new temperature reading to ensure you are at 76-77° C.

- Allow your mash to sit for 10 minutes.

Recirculate : Drain approximately 1 L of wort from your mash tun into a pitcher and pour back into Mash tun. Repeat 2 x. and drain the wort from the mash tun into your boiling pot

Batch Sparge: (When adding the sparge water below check your temperature and maintain 77° C) 1. Add 6.5 L of 76° C water into your mash tun. and stir the mash to ensure even grain

temperature of 77° C is achieved Recirculate: Drain 1 L of wort from your mash tun into a

pitcher, and recirculate over the top of your grain bed. Repeat 2x and drain the wort from the mash tun into your boiling pot

2. Add another 6.5 L of 76° C water into your mash tun and stir the mash to ensure even grain

temperature is achieved. Recirculate: Drain 1 L of wort from your mash tun into a pitcher, close the drain valve then pour this hot wort back over the top of your grain bed in the mash tun.Repeat 2x and drain the wort from the mash tun into your boiling pot.

75 Minute boil 1. Ensure that you have close to 26 Liters of Wort in your boiling pot.

2. Now that all of your wort is in your boiling pot bring your wort to a gentle boil and set your timer to 75 minutes. After the boil begins wait 15 minutes then add 14 g bag of Hallertauer Hop.

3. 10 minutes before the end of your boil add the remaining Hallertauer Hops and your crushed

Coriander Seeds. .

Fermentation:

Cool Wort to 18-21°C, and transfer the Wort to your carboy. Please try your best to introduce oxygen into your just before pouring in your package of yeast. now pour out the Now pour contents of your package of Safbrew T-58 yeast over the top of the wort.

You can check Final Gravity reading after 7-10 days in the carboy. As soon as your beer reaches a Gravity reading of between 1.007 1.010 you will be ready to transfer to a bottling bucket, add

bottling sugar and fill your bottles.





比利時小麥啤酒

BE

LG

IAN

WH

ITE

WH

EA

T B

IER





紅寶石焦糖麥芽 0.27 公斤

安摩瑞榮

賽福爾 US-05

糖 100 克



Bitterness: 18 IBUs


A. 醣化:


2. 請將麥芽到入桶內,並輕輕攪拌確定所有麥芽都浸置於水中

3. 請檢查溫度，並確保水的溫度約在 67°C 之間。如果水的溫度高於 67°C 請加少量冷水。如果溫




B. 二次醣化

1.75 分鐘初次醣化後加 5.1 公升的熱水（近沸水）讓桶內溫度加升至 76°C




C.洗槽 : (確保熱水為 76° C.洗槽”，此動作是為了充分洗出麥麩裏外的麥芽醣)







1. 跟著以上步驟應能取得至少 25 升麥汁。（如果沒有 25 公升 ,你可以加入些熱水.因熬煮啤酒花時


２水滾開後放入 6 克的”安摩瑞榮 T-90 啤酒花”.

３. 煮啤酒花結束煮前的 15 分鐘放入 12 克的”安摩瑞榮 T-90 啤酒花

４. 熬煮啤酒花結束前的 5 分鐘放入 12 克的安摩瑞榮 T-90 啤酒花.

５. 熬煮啤酒花結束前 0 分鐘放入 48 克的安摩瑞榮 T-90 啤酒花.

小叮嚀:




2. 不管您使用哪種冷卻方法,請確實將麥汁降至 20℃以利於酵母生存,並確保麥汁不受汙染



G. 發酵



H. 啤酒花冷泡

1. 發酵 6 天後投入 28 克的安摩瑞榮 T-90 啤酒花冷泡(強烈建議放入啤酒花過濾袋)

I. 裝瓶

1. 14 天後請將發酵過後的半成品啤酒轉換至另一個發酵桶中,到入葡萄糖粉,使用消毒過後的器具

攪拌均勻.即可裝入啤酒瓶內發酵, 發酵過程請保持附近環境為 18° - 23°C


小建議 :


美國

衝擊

小麥

啤酒

Citru

s B

last A

meric

an

Wh

eat B

eer

Two Step Mash w/ Batch Sparge Total Batch Size: 18-19 L (Note, some spillage and evaporation may reduce the final volume) Pale Ale Malt 2.16 kg

White Wheat 1.94 kg Caramel Dark 90 Malt 270 g Amarillo 106 g

Yeast: Safale US-05 Priming Sugar 100 gram



Bitterness: 18 IBUs

Directions Step 1 Mash Heat up approx. 11.38L of water to 75° C. Ensure that your mash tun’s valve is closed and pour the

water into your stainless steel mash tun. Next add your grains to the water while gently stirring, be sure break up any grain clumps that might form. After adding your grains take a new temperature reading to ensure you are at 67° C. If your temperature drops too much after adding your grains

simply add a small amount of near boiling water(keep it small) to quickly bring the temperature up to 66-67° C. Stir and recheck your mash temperature. Place the cover over the top and set your timer for 75 minutes.

Step 2 Mash out and Vorlauf:

- At the end of the 75 minutes add approximately 5.1 L of 96° C water (near boiling water) into your mash tun. Slowly stir (DO NOT FOAM) to raise the temperature of the grains and take a new temperature reading to ensure you are at 76° C.

- Allow grain to rest for 10 minutes recirculate: Drain 1 L of Wort from your Mash tun into a pitcher and pour the Wort back into the Mash tun. Repeat 2x and drain the wort intoyour boiling pot

Step 3 Batch Sparge: (Check your temperature and maintain 75° C -77° C) 1. Add 7.22 L of 79° C water into your mash tun. and stir the mash to ensure even grain

temperature of 77° C is achieved. Check the temperature of your mash after stirring and add additional near boiling water to reach 77° C if necessary.

2. Recirculate: Drain 1 L of wort from your mash tun into a pitcher, and pour the Wort back into the

Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot. 3. Add another 7.22 L of 79 C water into your mash tun .and stir the mash to ensure even grain

temperature 77° C is achieved.

Recirculate: Drain 1 L of wort from your mash tun into a pitcher, and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot

Step 4

90 minute boil - Ensure that you have 26 - 27 Liters of Wort in your boiling pot. Now that all of your wort is in your boiling pot add 6 g of your Amarilo hop and bring your wort to a gentle boil and set your timer to 90 minutes.

15 minutes before the end of your boil add the 12 g bag of Amarillo Hop. 5 minutes before the end of your boil add another 12 g bag of Amarillo Hop. When you timer alarm rings the 90 minute boil has completed, add the 48 g bag of Amarillo hop.

Fermentation: Once the 90 minute boil is completed and you have added the last Hops begin to quickly cool your Wort to 17- 20° C. Once this temperature is reached transfer the wort to the Fermentor.

Please try your best to introduce oxygen into your Wort and pour out the contents of your package of Safale US-05 yeast over the top of the Wort. If possible Ferment at 18° C – 20° C for 7 days

When your beer reaches a Gravity reading of between 1.008 1.012 you can bottle your beer. Dry Hop:

After 6-7 days you can transfer your beer to a secondary bucket and add 28 g of Amarillo Hop to a hop bag, place a small weight into a hop bag such as marbles or similar to weigh down the bag and tie the top of the bag so the hop pellets won’t leak out. Leave the Hops in your beer for 4 – 5 days.





美國衝擊小麥啤酒

Citru

s B

last A

meric

an

Wh

eat B

eer





哈爾陶

賽福爾 WB-06

糖 100 克

Estimated Original Gravity: 1.048-.050 Estimated Final Gravity: 1.008

Estimated Alcohol by Vol:4.4 – 4.8 % Estimated Color:7-8 EBC

Bitterness:8 - 10 IBUs


A. 醣化:



3. 必須檢查溫度，並確保水的溫度約在 66°C - 67°C 之間。如果水的溫度高於 67°C 請加少量冷水。

如果溫度低於 66°C 請加入少量熱水



B. 二次醣化

1.75 分鐘初次醣化後加入 5 升的熱水（近沸水）讓桶內溫度加升至 76°C





1. 30 分鐘醣化後再加入 6.5 公升的 96℃的熱水讓桶內溫度加升至 77°C



D. 再次沖洗 :

1.加入 6.5 公升的熱開水入醣化桶。倒入後的溫度請保持為 77°C.

2.過濾出所有麥汁之後,再倒入 6.5 公升的熱水入醣化桶,再將其倒出後再倒回桶內,



E. 啤酒花(總熬煮分鐘數為 75 分鐘，保持中大火)

1. 照著以上步驟應能取得至少 25 升麥汁。（如果沒有 25 公升 ,你可以加入些熱水.因熬煮啤酒花會

蒸發些水份）

2. 水滾後 15 分鐘即可放入 14 克的”哈爾陶啤酒花”直至結束

小叮嚀:







G. 發酵



3. 7 天後請將發酵過後的半成品啤酒轉換至另一個發酵桶中,到入葡萄糖粉,使用消毒過後的器具請

請攪拌均勻.即可裝入啤酒瓶內發酵, 發酵過程請保持附近環境為 18° - 23°C


小建議 :


德國

小麥

啤酒

Ge

rma

n W

eis

s B

ier

Single Step Mash w/ Batch Sparge Total Batch Size: 19 L(Note, some spillage and evaporation may reduce the final volume) 2 Row Malt 2.0 kg

WheatMalt 2.35 kg Hop: Hallertau Yeast: Safbrew WB-06

Priming Sugar 100 gram

Estimated Original Gravity: 1.048-50 Estimated Final Gravity: 1.008

Estimated Alcohol by Vol:4.4 -4.8 % Estimated Color:7 - 8 EBC

Bitterness:8 - 10 IBUs

Directions

Step 1 Protein Rest Heat up approx. 11 L of water to 73° C and add the the mash tun. Next add your grains to the water while gently stirring, be sure break up any grain clumps that might form. After adding your grains

take a new temperature reading to ensure you are at 66-67° C.If your temperature drops too much after adding your grains simply add a small amount of near boiling water(keep it small) to quickly bring the temperature up to 66-67° C. Stir and recheck your mash temperature.

Place the cover over the top and set your timer for 75minutes. Step 2 Mashout and Vorlauf:

- At the end of the 75 minutes add approximately 5Lof 96° C water (near boiling water) into your mash tun. Slowly stir (DO NOT FOAM) to raise the temperature to 76° C.

- Allow mash to rest for 10 minutes, recirculate: Drain 1 L of Wort from your Mash tun into a

pitcher and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot.

Step 3 Batch Sparge:(When adding the sparge water below check your temperature and maintain77° C)

1. Add 6.5 L of 97° C water into your mash tun and stir the mash to ensure even grain temperature of 77° C is achieved. Check the temperature of your mash after stirring and add additional near boiling water to reach 77° C if necessary.

Recirculate: Drain 1 L of wort from your mash tun into a pitcher, and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot.

2. Add another 6.5 L of 97° C water into your mash tun and stir the mash to ensure even grain

temperature is achieved. Recirculate: Drain 1 L of wort from your mash tun into a pitcher, and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot..

Step 4 75 minute boil - Ensure that you have close to 26 Liters of Wort in your brew kettle.

Now that all of your wort is in your boiling pot bring your wort to a gentle boil and set your timer to 75 minutes. 15 minutes after the boil begins add your 14 g bag of Hallertau Hop.

When 75 minutes has been completed remove from flame start Cooling quickly. Fermentation:


of Safbrew WB-06 yeast over the top of the Wort. If possible Ferment at 16° C – 20° C for 7 days






德國小麥啤酒

Ge

rma

n W

eis

s B

ier


內容物:

深邃小麥芽 2.83 公斤

慕尼黑黑暗麥芽 2.03 克

卡拉馬爾茲黑暗麥芽 230 克

巧克力麥芽 60 克

哈爾陶

酵母: Safbrew WB-06

糖: 100g


Estimated Alcohol by Vol: 4.8% - 5.2 % Estimated Color: 34 EBC



A. 醣化:



3. 請檢查溫度，並確保水的溫度約在 66.7°C 之間。如果水的溫度高於 67°C 請加少量冷水。如果溫度低

於 66°C 請加入少量熱水



B. 二次醣化





C. 洗槽 : (確保熱水為 76° C. 洗槽” ，此動作是為了充分洗出麥麩裏外的麥芽醣))








蒸發些水份）

2. 水滾後 15 分鐘即可放入”哈爾陶啤酒花直至結束.

小叮嚀:







G. 發酵



3. 7 天後請將發酵過後的半成品啤酒轉換至另一個發酵桶中,到入葡萄糖粉,使用消毒過後的器具輕輕攪


4. 大約 2 星期後即可開瓶享受自釀啤酒

小建議 :

為了保持您的啤酒清澈，我們建議您不要虹吸發酵桶底部的啤酒

德國

黑暗

小麥

啤酒

Germ

an Dunkel W

eizen

Single Step Mash w/ Batch Sparge Total Batch Size: 19 L Dark Wheat Malt 2.83 Kg

Munich Dark Malt 2.02 Kg Caramel Extra Dark 230 g Chocolate Malt 60 g

Hallertauer 24 g Yeast: Safbrew WB-06 Sugar 100g


Estimated Alcohol by Vol: 4.9% - 5.2 % Estimated Color: 34.3 EBC


Mashing - Saccharification 1. Heat up 13.4 L of water to 73° C and pour the water into your stainless steel mash tun.

2. Next add your grains to the water while gently stirring, be sure break up any grain clumps that might form. 3. Check temperature and ensure you are at approximately 66.7°C. If your temperature is above

67°C add a small amount of cold water or ice. If your temperature is below 66°C add a small amount of near boiling water. 4. Place the cover over the top and set your timer for 90 minutes.


1. At the end of the 90 minutes increase the temperature of your grain to 76°C by adding 5.6 L of 96° C water then stir your grain to reach 76° C. Allow your grain to sit for 10 minutes. 3. Recirculate: Drain 1 L of wort from your mash tun into a pitcher then pour this hot wort back over

the top of your grai, then slowly drain all wort from your mash tun to the boiling pot. Do not fully open the valve or you could get a stuck sparge

Batch Sparge: (Maintain a temperature of 76° C) 1. Pour 6 L of 76°C sparge water into your mash. Recirculate: Drain 1 L of wort from your mash tun into a pitcher, pour back into the mash tun.

Repeat 2x then drain the Wort from the mash tun into your boiling pot. 2. Again, pour 6 L of 76°C sparge water into your mash. Recirculate: Drain 1 L of wort from your mash tun into a pitcher, pour back into the mash tun.

Repeat 2x then drain the Wort from the mash tun into your boiling pot.

90 minute boil

Try to ensure that you have at least 26-27 L of wort in your boiling pot. 1. Now that all of your wort is in your boiling pot bring your wort to a gentle boil and set your timer to 90 minutes.

2. Allow to boil for 15 minutes then add your 1 bag or 24 g of Hallertau Hop. 3. After 90 minutes, cool hot wort as fast as possible.

Cooling the Wort: After 90 minutes remove from Burner and chill Wort quickly until a temperature of 18°- 20° C. Be careful not to splash the wort or create foam while your wort is still hot.

Fermentation: Once you have cooled the wort to a temperature range of 18-20° C , you may transfer the wort to

your Fermentor and add the Safbrew WB-06. Please try your best to introduce oxygen into your Wort just before pouring in your package of yeast.

Check Final Gravity reading after 7 days in the carboy(Fermentation container). As soon as your beer reaches a Gravity reading of between 1.008 - 1.014 you will be ready to bottle your beer.

Carbonation - Bottling 1. To bottle the beer siphon the fermented beer into a clean and sanitized bucket or fermentor


2. Once you have siphoned the fermented beer into your bottling bucket you may add the priming sugar, swirl with a sanitized spoon to mix thoroughly and use the bottling wand to begin filling your beer bottles. For tips on bottling your beer please view the helpful videos on our YouTube


德國

黑暗

小麥啤

酒

Germ

an DunkelW

eizen


內容物:

艾爾大麥芽 3.5 Kg

巧克力麥芽 0.28 Kg

紅寶石焦糖麥芽 0.20 Kg

敦普倫餅乾麥芽 0.30 Kg

烤大麥 0.20 Kg

桂格麥片 0.40 Kg

施洛法嘉

糖 80 g

酵母 S-04

Estimated Original Gravity: 1.051 -54 OG Estimated Final Gravity: 1.013-15 FG

Estimated Alcohol by Vol: 5.0-5.2 % Estimated Color:72 EBC

Bitterness:22-25 IBUs


A. 醣化:



3. 請檢查溫度，並確保水的溫度約在 66.6°C - 67°C 之間。如果水的溫度高於 67°.請加少量冷水。如

果溫度低於 66°C 請加入少量熱水



B. 二次醣化

1.60 分鐘初次醣化後加入 5.5 公升的熱水（近沸水）讓桶內溫度加升至 76°C




C.洗槽: (確保熱水為 76° C.洗槽”，此動作是為了充分洗出麥麩裏外的麥芽醣 )



3.再濾出所有桶內麥汁




1. 跟著以上步驟應能取得至少 26 升麥汁。（如果沒有 26 公升 ,你可以加入些熱水.因熬煮啤酒花會

蒸發些水份）

2. 水滾後 15 分鐘即可放入一包”施洛法嘉啤酒花”直至結束.


小叮嚀:







G. 發酵



3. 7 天後請將發酵過後的半成品啤酒轉換至另一個發酵桶中,倒入葡萄糖粉,使用消毒過後的器具輕

輕攪拌均勻,即可裝入啤酒瓶內發酵, 發酵過程請保持附近環境為 17° - 20°C


小建議 :


燕燕

麥黑

啤酒

Oatm

ea

l Sto

ut A

le

Single Step Mash w/ Batch Sparge Total Batch Size: 19 L Pale Ale Malt 3.5 kg Caramel Dark 50 Malt .20 kg Chocolate Malt.28 Kg Rolled/Flaked Oats .40 Kg Biscuit Malt .30 kg Roasted Barley .20 kg Styrian Goldings Sugar 80 g Yeast: S-04 11.5 g

Estimated Original Gravity: 1.051-1.055 OG Estimated Final Gravity: 1.012 – 1.018FG



Mashing - Saccharification 1. Heat up 12.6 L of water to 73° C and pour the water into your stainless steel mash tun. 2. Add grains to the water while gently stirring, be sure break up any grain clumps that might form. 3. Check temperature and ensure you are at approximately 68°C. If your temperature is above 68°C add a small amount of cold water or ice. If you temperature is below 67°C add a small amount of near boiling water. 4. Place the cover over the top and set your timer for 60 minutes. 5. Before the 60 minutes is up, heat up another 20 liters of water to 90° C. Mashout / Vorlauf 1. At the end of the 60 minutes increase the temperature of your grain to 76°C by adding 5.5 L of 96° C water (near boiling water) 2. Stir your grain to distribute the water and raise the temperature of the grains, take a new temperature reading to ensure you are 76° C.

- Allow your grain to sit for 10 minutes. 3. Recirculate: Drain 1 L of wort from your mash tun into a pitcher then pour this hot wort back over the top of your grain 4. Next slowly drain all wort from your mash tun to the boiling pot. Do not fully open the valve or you could get a stuck sparge Batch Sparge: (Maintain temperature of 76° C during Sparge.) 1. Pour 6.7 L of 76°C sparge water into your mash. Recirculate: Drain 1 L of wort from your mash tun into a pitcher and pour back over the top of your grain bed. Repeat 2x and drain. 2. Pour 6.7 L of 76°C sparge water into your mash. Recirculate: Drain 1 L of wort from your mash tun into a pitcher and pour back over the top of your grain bed in the mash tun. Repeat 2x and drain.Now completely drain the wort from the mash tun into your boiling pot.

90 minute boil Try to ensure that you have at least 26 L of wort in your boiling pot. 1. Bring your wort to a gentle boil and set your timer to 90 minutes. 2. Allow Wort to boil 30 minutes then add your 1 bag or 32.69 grams of Styrian Goldings Hop. 4. Remove your brew kettle from the flame once 90 minutes has been reached and quickly cool.

Fermentation: Once you have cooled the wort to a temperature range of 18-20° C , transfer the wort to your Fermentor. Please try your best to introduce oxygen into the Wort then pour Safale S-04 over the top of the wort. Check Final Gravity reading after 7 days in the carboy(Fermentation container). As soon as your beer reaches a Gravity reading of between 1.010- 1.014 bottle your beer.

Carbonation - Bottling 1. To bottle the year beer siphon the fermented beer into a clean and sanitized bucket or

fermentor which contains a spigot. 2. Once you have siphoned the fermented beer into your bottling bucket you may add the

priming sugar, swirl with a sanitized spoon to mix thoroughly and use the bottling wand to begin filling your beer bottles. For tip on bottling your beer please view the helpful videos on our YouTube Channel. Store your bottles at between 21° – 23° C a minimum of 7 days after bottling.

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內容物:

艾爾大麥芽 4.0 Kg

巧克力麥芽 .37 Kg

水晶麥芽.30 Kg

黑色馬爾茲麥芽 120 克

英國肯特(香氣)

乳糖粉 270 g

糖 80 g

酵母諾丁漢

須加入 100%無糖巧克力粉 (能加強巧克力啤酒風味)

Estimated Original Gravity: 1.052 -54 OG Estimated Final Gravity: 1.013-18 FG

Estimated Alcohol by Vol: 5.0-5.1 % Estimated Color: 76 EBC

Bitterness:18-20.4 IBUs


A. 醣化:



3. 請檢查溫度，並確保水的溫度約在 68°C 之間。如果水的溫度高於 68°.請加少量冷水。如果溫度




B. 二次糖化

1.60 分鐘初次醣化後加入 5 公升的熱水（近沸水）讓桶內溫度加升至 76°C





1. 過濾出所有麥之後,首先倒入 6 公升溫度為 76℃的熱水入醣化桶,再將其倒出後再倒回桶內






1. 照著以上步驟應應能取得至少 26 升麥汁。（如果沒有 26 公升 ,你可以加入些熱水.煮啤酒花會蒸

發些水份）

2. 水滾後 15 分鐘即可放入一包”英國肯特啤酒花”直至結束.

3.熬煮啤酒花結束前 10 分鐘放入乳糖粉.

4 .總熬煮 75 分鐘後請熄火.

小叮嚀:







G. 發酵





4. 大約 1 個月後即可開瓶享受自釀啤酒

小建議 :


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Single Step Mash w/ Batch Sparge Total Batch Size: 19 L Pale Ale Malt 4 Kg

Chocolate Malt .37 Kg Crystal Dark .30 Kg Black Malt 120 grams

EK Goldings 28 gram Lactose 270 g Sugar 80 g

Yeast: Nottingham 11.5 g

Estimated Original Gravity: 1.054 OG Estimated Final Gravity: 1.013 - 1.018 FG

Estimated Alcohol by Vol: 4.9 - 5.1 % Estimated Color: 76 EBC


Directions

Mashing - Saccharification 1. Heat up 12.7 L of water to 75° C and pour the water into your stainless steel mash tun. 2. Next add your grains to the water while gently stirring, be sure break up any grain clumps that

might form. 3. Check temperature and ensure you are at approximately 68°C. If your temperature is above 68°C add a small amount of cold water or ice. If you temperature is below 67°C add a small amount of

near boiling water. 4. Place the cover over the top and set your timer for 60 minutes. 5. Before the 60 minutes is up, heat up another 18 liters of water to 90° C.

Mashout / Vorlauf 1. At the end of the 60 minutes increase the temperature of your grain to 76°C by adding 5 L of 96°

C water (near boiling water) 2. Stir your grain to distribute the water and raise the temperature of the grains, take a new temperature reading to ensure you are 76-77° C.

Allow grain to rest for 10 minutes. Recirculate: Drain 1 L of Wort from your Mash tun into a pitcher and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot.

- Batch Sparge: (Try to maintain 76° C) 1. Pour 6 L of 76°C sparge water into your mash.

Recirculate: Drain 1 L of wort from your mash tun into a pitcher and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot..

2. Pour 6 L of 76°C sparge water into your mash.

Recirculate: Drain 1 L of wort from your mash tun into a pitcher and pour the Wort back into the Mash tun. Repeat 2x and drain the wort from your mash tun into your boiling pot..

75 minute boil - Try to ensure that you have at least 26 L of wort in your boiling pot. 1. Now that all of your wort is in your boiling pot bring your wort to a gentle boil and set your timer to 75 minutes.

2. After the boil does begin wait 15 minutes then add your 1 bag or 28 grams of Styrian Goldings hop. 3. 15 minutes before end of boil the bag of Lactose into your boiling pot and gently stir.

4. 10 minutes before end of boil add your 1 bag or 28 g of Styrian Goldings hop. 5. OPTION -Not included – For extra chocolate flavor consider adding 225 g of 100% powered chocolate 10 minutes before the end of the boil. Gently stir.


Please try your best to introduce oxygen into your Wort and pour out the contents of your package of Danstar Nottingham Ale yeast over the top of the Wort. Ferment at 16° C – 20° C for 7 days






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diy supply recipe e book 酒譜電子書 (1)

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