Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Challenger20 g Challenger Hops |
|
Pellet |
7.6 |
Boil
|
30 min |
17.58 |
40% |
|
30 g |
Fuggles30 g Fuggles Hops |
|
Pellet |
5.3 |
Boil
|
15 min |
11.88 |
60% |
|
50 g
/ R 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
20 g |
Challenger (Pellet) 20 g Challenger (Pellet) Hops |
|
17.58 |
40% |
|
30 g |
Fuggles (Pellet) 30 g Fuggles (Pellet) Hops |
|
11.88 |
60% |
|
50 g
/ R 0.00
|
Priming
|
Method: sucrose
Amount: 107.1 g
Temp: 20 °C
CO2 Level: 2.2 Volumes |
Target Water Profile
RO Water
Notes
- Ensure that you have all equipment clean and ready to brew
- Heat up 2L of water in a stainless steel pot to approximately 65C
- Add your crushed grains to the hot 2L of water and place a lid on top. Allow to steep for 60 minutes, after 30 minutes start step four.
- In a separate stainless steel pot bring 6L of water to 70C, once at 70C add the 1KG of Dry Malt Extract (DME) and stir in until dissolved, once dissolved add in the 800g of dextrose (corn sugar) and stir in.
- Using a sieve add the liquid from the steeped grains to the mixture of DME and Dextrose. This brings extra malty flavours and colour to the beer.
- You now have the basis of your beer called wort (wurt). Bring this to the boil and once boiling start a 30 minute timer.
- Hop additions: As soon as you start your 30 minute boil you can add the first hop which is 20g of Challenger. This is the bittering hop. Once your timer reaches 15 minutes remaining you can add your second hop, which is 30g of Fuggles. This is your flavouring and aroma hop.
- Continue to boil for a further 15 minutes and then turn off the heat source.
- You are now ready to transfer the wort to your fermenter. Take care not to add the boiling liquid to a plastic fermenter as you will damage it. You will be adding cold water to the mixture to bring it up to the full 20L volume, so perhaps add some cold water to the boiling wort and some into your sanitised fermenter.
You will need around 15L of water to add to the mixture. It is a good idea to transfer the wort into your sanitised fermenter through a sieve to filter out the hop debris. Ensure that the sieve is clean and sanitised.
- Continue to add cold water until you have a volume of around 20L.
- Check that the temperature is between 18 - 22 C, if so you can add the sachet of yeast, sprinkle it over the surface. There is no need to stir it in.
- Place the lid tightly on your fermenter, fit your airlock and fermentation will begin. You should see activity in the airlock within 24 hours.
- Fermentation should be complete in 5 to 7 days, however you can leave it longer to allow the beer to clear somewhat before you bottle your finished beer in the way that you usually do. Allow 10 to 14 days or as long as you can for the secondary fermentation to occur.
Finally, good luck with this partial mass process and I hope that you enjoy the experience. This is a good step in your brewing journey and will allow you to create specific recipes for beer styles of your choosing.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-05-13 09:37 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost R |
Cost % |
| Fermentables |
R |
|
Steeping Grains
(Extract Only) |
R |
|
| Hops |
R |
|
| Yeast |
R |
|
| Other |
R |
|
| Cost Per Barrel |
R 0.00 |
|
| Cost Per Pint |
R 0.00 |
|
| Total Cost |
R 0.00 |
|
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