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WHEAT:- Weizen

PILSNER:- Resch's Pilsener

LAGER:- Grolsch

DRAUGHT:-

BITTER:- Southwark Bitter

ALE:-

PORTER:-

STOUT:-

WHEAT

WEIZEN 

Weizen is the most popular of the various wheat beers and often may be cloudy in appearance due to its often unfiltered state after bottle conditioning.

2.5Kg Malted Wheat

1.5kg Pale Malt

15g Hallertau Hop Pellets (55min)

10g Hallertau Hop Pellets (30min)

½ tsp Irish Moss

Safwheat Yeast

1 cup Dried Malt Additive (bulk priming) optional

1. Raise the temp of the water up to 45ºC and stir in the crushed grain. Stirring continuously raise the mash temp up 55ºC. Let the wort stand for half an hour and then raise the temp up to 66ºC. Leave at 66ºC for 1½ hours, making sure it stays at this temp give or take a few degrees.

2. Contain the mash in a large grain bag to retrieve the sweet wort and then sparge using enough water to collect 20L of wort

3. Boil the extract for 60 minutes with the Irish Moss. Add 15g of the hops at the 5 min mark of the boil and the remaining 10g of the hops at the 30 min mark.

4. Switch off the heat and cool to fermenting temp as quickly as possible. 

5. When cool add the yeast and ferment at 18-20ºC until the hydrometer reading is 1005-1010. 

6. Bottle (either bulk prime or the normal way) and allow to mature for at least 30 days before enjoying.

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PILSNER

RESCHS PILSNER

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An Australian style pilsener, that should be well chilled before drinking and has a "Beery" aroma with a hint of golden syrup flavour. Another good one for a hot summer's day.

2.5kg Crushed Pale Malt

250g Maize Grits

15L Water For Lager Brewing

1tsp Irish Moss

1Kg golden Syrup

50g Hallertau Hops

Lager Yeast

30ml Beer finings

METHOD - 

1. Raise the temp of the water to 45ºC and stir in the grain and grits. Stirring continuously, raise the temp to55ºC. Let stand for half an hour and then raise the temp to 66ºC. Leave for 1½ hours making sure to keep as close to this temp as possible.

2. Retrieve the sweet wort and sparge the grains to collect 20L of extract.

3. Boil the extract with the hops for 1½ hours. Dissolve the golden syrup in a little hot water and add this to the boil along with the Irish Moss.

4. Switch off the heat, strain off the clear wort into a fermenting bin, top up with cold water to make 25L and cool to around 24ºC as quickly as possible.

5. Add the yeast and ferment at around 10-15ºC until the S.G. falls to 1010. Rack into another fermenter and add the finings.

6. Leave for at least 21 days, longer if possible, before bottling.

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LAGER

GROLSCH  

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3.75Kg Crushed Pale Malt

100g Crushed Crystal Malt (120EBC)

15L of Water For Lager Brewing

1tsp Irish Moss

100G Hallertau Hops

Lager Yeast

METHOD - 

1. Raise the temp of the water up to 45ºC and stir in the crushed grain. Stirring continuously raise the mash temp up 55ºC. Let the wort stand for half an hour and then raise the temp up to 66ºC. Leave at 66ºC for 1½ hours, making sure it stays at this temp give or take a few degrees.

2. Contain the mash in a large grain bag to retrieve the sweet wort and then sparge using enough water to collect 20L of wort

3. Boil the extract with the hops for 1½ hours with the hops and the Irish Moss.

4. Switch off the heat and cool to fermenting temp as quickly as possible. 

5. When cool add the yeast and ferment at 10-15ºC until the hydrometer reading is 1010. Rack of into another fermenter and lager for at least 30 days

6. Bottle and allow to mature for at least another 30 days before enjoying.

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DRAUGHT

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BITTER

SOUTHWARK BITTER

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A light flavoured bitter almost like a heavier lager.

2.65Kg Crushed Pale Malt

500g Maize Grits

15L Water

1tsp Irish Moss

400g Invert Sugar

75g Goldings Hops

Ale Yeast

METHOD - 

1. Raise the temp of the water up to 55ºC and stir in the crushed malt and grits. Stirring continuously, raise the mash temp up to 66ºC. Leave for 1½ hours making sure to keep the temp within a couple of degrees of this temp.

2. Contain the grain and grits in a large grain bag to collect the sweet wort and sparge with enough water to collect 20L of wort.

3. Boil the wort with the hops for 1½ hours Dissolve the invert sugar in a little hot water and add this during the boil. Also add the Irish Moss to the boil at this stage.

4. Switch off the heat, add cold water up to the initial ferment level and cool the wort to fermenting temp as quickly as possible.

5. When cool add the yeast and ferment for 2-3 days, then top up to the final volume and follow the THBS instructions.

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ALE

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PORTER

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STOUT

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