Cheese calculator
Winemaking
This recipe is an ideal choice for lovers of heavily hopped beers. The addition of the highly aromatic American Citra hop gives the beer an intense tropical fruit aroma, while Mosaic brings a characteristic bitterness. These two additions are a great way to diversify the flavor of beers made from brew kits. Be sure to try it. It’s worth starting the beer this year so you can enjoy its full flavor in spring, when the grilling season really takes off.
The holidays are getting closer, so we remind you that a brewing kit will make an original, practical Christmas gift for your loved ones and friends.
Preparation:
Tip: Thoroughly wash and rinse all equipment used to make the beer, e.g., in a potassium metabisulfite solution.
Remove the yeast from under the concentrate lid. Place the sealed cans of concentrate and extract in a vessel with hot water for 10 minutes to liquefy their contents.
Pour 4–5 L of hot water into a large pot, add the contents of the cans and stir thoroughly so they dissolve well. Bring to a boil and carry out hot-side hopping (duration: 60 minutes). To do this:
- at the beginning of the boil, add a hop bag with 30 g of Mosaic hops to the liquid;
- at 40 minutes, add a bag with 15 g of Citra hops;
- at 50 minutes, top up the Citra hop bag with another 15 g of hops;
After the specified time, remove the hop bags and cool the wort quickly.
Tip: We recommend using an immersion chiller.
Add the yeast to a glass of water at a temperature of 25–28°C. Leave them for 20–30 minutes to rehydrate.
Pour the cooled wort into the fermentation vessel (bucket or carboy) and top up with lukewarm water to max. 20 L. Mix everything thoroughly.
When the temperature is between 21–27°C, pour in the prepared brewing yeast and stir again—for a few minutes, to properly aerate the wort.
Close the fermentation vessel and fit an airlock half-filled with water. We recommend measuring the extract content in Blg degrees.
After 3–4 days of fermentation, add to the batch a sanitized hop bag with another 15 g of Citra hops—this will be the dry hopping. Remove the hop bag after fermentation. After rinsing, you can use it for the next brew.
Ferment the beer for about 7–10 days, until it reaches 0–2 Blg (check the sugar content with a hydrometer). If the hydrometer reading is at the level mentioned above, you can bottle the beer. To do this, add about 4 g of sugar or glucose to each 0.5 L bottle. Cap or screw the bottles and set aside to carbonate for about 3–4 weeks.
The beer will be at its best after 3–4 months.
We recommend tasting a bottle from time to time to discover when the flavor is best for you 😊
Enjoy! ...because homemade is better!
