Braumeister Brewing System

supplied throughout New Zealand & pacific Islands by Kauri

IPA

Recipe for brewing an IPA beer using a 20L Braumeister

INGREDIENTS FOR 20L BRAUMEISTER

 

  • 23L of brewing water to start with plus sparging water
  • 4.0kg Pale Ale malt
  • 0.5kg Carapils
  • 50g Centennial hops (12.3 % alpha)
  • 100g Cascade hops (6.8 % alpha)
  • 1 packet Yeast Safale US-05

METHOD

 

Mash Programme

  1. 63°C › Start mashing
  2. 63°C › 70 min
  3. 73°C › 5 min
  4. 78°C › 5 min
  5. Boiling › 80 min

Hop Addition

25g Centennial › 70 min before end of boil.
25g Centennial › 55 min before end of boil.
40g Cascade › 40 min before end of boil.
30g + 30g Cascade › End of boil + cooling.

Original Gravity

12°P with 21 litres.

Fermentation

Fermentation temperature at around 22°C.

Maturing

2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5°C.

 

Recipe PDFs