Kraken Brewing

This recipe is adapted from the HoppyDays Hazy Crusher IPA, a hazy session IPA with low bitterness, low ABV and a large dry hop addition. The yeast being used for this beer is the new Verdant IPA yeast. Target mash pH: 5.4 (need 5ml lactic acid) Target water profile: Approximately 2-1 chloride to sulfate Hazy Session IPA Brew Method: All Grain Style Name: American IPA Boil Time: 60 min Batch Size: 23 liters (fermentor volume) [Read More]

This sour is pretty much a copy of the strawberry sour/berliner weisse I did last time. The only changes i’m making this time around are: - Adding more fruit (4kg) in a pureed form (wholesale) which contains 15% sugar. This will up the ABV so the grain bill will be lower than normal. - Fruit addition will be added during primary/secondary to get a fresher flavour and remove cooked-flavours. - A mesh bag will be used to catch the Raspberry particles and make kegging easier. [Read More]

For future reference, I’m going to briefly run through the process for a closed transfer, both pressurised and un-pressurised. The goal of this method is to reduce oxidation/oxygen contact on fermented beer. Oxidation can hugely impact the flavour and appearance of a beer, giving it off-flavours or causing hop flavour and aroma to dissipate. Therefore, it is important to reduce oxygen contact when transferring finished beer, especially heavily hopped beer. These methods will be suited for the SS Brewtech Brew Bucket or other stainless fermenters that are pressure rated to at least 1-2psi. [Read More]

This beer was designed to clone Balter’s XPA and be close as possible to the original. The head brewers released the hops they used, but not the grains or yeast. The clone grist consisted primarily of American Pale malt with some wheat and carapils for body/head retention and some cara malt for malty flavour. The water profile was higher in calcium and suflate to accentuate the hops, of which were primarily citrus/fruity. [Read More]

This recipe was taken from Hoppy day’s recipe list as a standard german pilsener/lager. Grain bill was mostly german pilsener with some gladiator malt for head retention and body, as well as some acidulated malt to lower the mash pH and get as many fermentable sugars as possible. This was aided with a low mash temp. Yeast is Saflager 34/70 being fermented around 10-12c for 2 weeks with a 6-8 week lager in the keg. [Read More]

Lemon Myrtle XPA Brew Method: All Grain Style Name: American Pale Ale Boil Time: 60 min Batch Size: 21 liters (fermentor volume) Boil Size: 27 liters Boil Gravity: 1.037 Efficiency: 70% (brew house) STATS: Original Gravity: 1.048 Final Gravity: 1.009 ABV (standard): 5.16% IBU (tinseth): 36.6 SRM (morey): 5.1 Mash pH: 0 FERMENTABLES: 3.8 kg – Pale Malt (80.9%) 0.5 kg – Wheat Malt (10.6%) 0.2 kg – Biscuit Malt (4. [Read More]

This was my first fruit kettle sour/berliner weisse. I decided to go with pureed strawberries at the end of the boil and sour using IBS capsules. The wort was pre acidified with lactic acid and acidulated malt to aid the souring. Some citra hops were used to add a bit more depth and flavour and citrus backing to the beer. Next time I’d probably add the fruit in primary at the end of fermentation to get a fresher flavour, as boiling the strawberry made it taste slightly different and somewhat artificial. [Read More]

Grain Bill -Base is pilsner, Vienna and Wheat malt to add body, head and character with a slight maltiness from the Vienna. Acidulated malt to lower mash pH. Hops -Bittering hops to give approximately 30 IBUs and add spicy and fruity notes. -Kent Goldings, Saaz, or Willamette to add mild floral/herbal notes without overpowering the fruit. Water Chemistry Calcium: 50 Magnesium: 5 Sodium: 20 Chloride: 30 Sulfate: 100 -Higher sulfates will give aid in drying out the beer and accentuating the hops/fruit. [Read More]

Distilled water will be used in order to customise the water chemistry (30L plus 2L of tap water for the remaining sparge). Adding 6.5g of calcium sulfate (gypsum), 3g of calcium chloride, 4g of magnesium sulfate (epsom salt) and 1 gram of baking sodat to the strike water will give a mash + sparge water profile of: Calcium 74 ppm Magnesium 13 ppm Sodium 11 ppm Chloride 50 ppm Sulfate 165 ppm [Read More]

Designing the Recipe This time around, i’m going to be partly designing my own recipe for a coffee stout. This stout is basically going to follow these guidelines: -ABV between 5% and 7%. -Grain bill of 80% base malt + remaining specialty grains. -Between 30 and 40 IBUs from bittering additions of hops, with some at the end of the boil. -An Ale yeast with an attenuation of approximately 75% (Us-04/05 or wyeast 1056 American Ale) [Read More]