Her følger oppskrifter på mine 3 første brygg. For Test Subject #001 & #002 er oppskriften den samme, med unntak av at #002 har 2 liter mindre væske og har lyst maltekstrakt istede!

Test Subject #001 – California Common/Steam Beer

Targets
Gravity Before Boil: 1.002 SG (0.4 Brix)

Volume Before Boil: 13.00 l
Volume Transferred: 10.00 l
Volume At Pitching: 0.00 l

Total Water Required: 13.25 l
Original Gravity: 1.026 SG (6.8 Brix)
Final Gravity: 1.008 SG (4.0 Brix)

Volume After Boil: 10.00 l
Water Added To Dilute: 0.00 l
Volume Of Finished Beer: 9.00 l

Preparation
If using a yeast starter prepare one a couple of days in advance.

If necessary crush the grains.

Prepare 13.00 l of water and heat to 155F/65C.

Steeping
Steep the following ingredients for 30 minutes at 155F/65C.

0.250 kg of UK Caramalt
Take out the the grains and rinse to obtain 13.00 l of wort.

Boiling
Bring the wort to the boil.

When the wort is at the boil add the following fermentable ingredients (stirring to avoid scorching).

1.500 kg of Extract – Amber Liquid Malt Extract
Add the following hops at the times given.

10 g of German Northern Brewer (60 Min From End)
10 g of German Northern Brewer (15 Min From End)
10 g of German Northern Brewer (5 Min From End)
20 g of German Northern Brewer (1 Min From End)
Boil the wort for a total of 60 minutes.

Chill the wort to the appropriate pitching temperature and rack the wort to your fermenter.

Fermentation
The desired volume at pitching is 0.00 l.

In your fermenter place the following hops.

50 g of German Northern Brewer
Pitch 1 pack(s) of Wyeast 2112-California Lager and ferment at 18 degC.

Racking And Packaging

If not using a secondary, the beer should be racked directly into bottles or keg and lagered for 4 weeks.

Test Subject #003 – Experimentelt Juleøl

Targets
Gravity Before Boil: 1.022 SG (5.6 Brix)

Volume Before Boil: 13.00 l
Volume Transferred: 10.00 l
Volume At Pitching: 9.00 l

Total Water Required: 14.20 l
Original Gravity: 1.076 SG (18.9 Brix)
Final Gravity: 1.019 SG (10.8 Brix)

Volume After Boil: 10.00 l
Water Added To Dilute: 0.00 l
Volume Of Finished Beer: 9.00 l

Preparation
Yeast starter made 1 daybefore with Moss Maltextract and water (50/50)

If necessary crush the grains.

Heat 2.40 l of water to 95 degC.

Mashing
Dough in the following fermentable ingredients.

0.600 kg of German Pale Ale Malt
0.600 kg of German CaraMunich II
Mash pH should be 5.2.

Allow the temperature to stabilize at 66 degC. Allow to rest at this temperature for 60 minutes.

Sparge the grains and top up if necessary to obtain 13.00 l of wort (requires 11.80 l).

Boiling
Bring the wort to the boil.

When the wort is at the boil add the following fermentable ingredients (stirring to avoid scorching).

1.500 kg of Extract – Light Liquid Malt Extract
Add the following hops at the times given.

30 g of German Hallertauer Hersbrucker (60 Min From End)
20 g of German Hallertauer Hersbrucker (30 Min From End)
20 g of German Hallertauer Hersbrucker (15 Min From End)
20 g of German Hallertauer Hersbrucker (5 Min From End)
Also add the following during the boil.

10 g of Orange Peel, Sweet
5 g of Cinnamon Stick
Boil the wort for a total of 60 minutes.

Chill the wort to the appropriate pitching temperature and rack the wort to your fermenter.

Fermentation
The desired volume at pitching is 9.00 l.

Pitch 1 pack(s) of Danstar-Windsor and ferment at 19 degC.

Racking And Packaging
If not using a secondary, the beer should be racked directly into bottles or keg and lagered for 4 weeks.

Carbonate to 2.5 volumes using 6.5 g/l (0.8 oz/gal) of sugar.