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Heat 1 liter of water in the pot to 70°C. Turn off heat and fill with the included nylon bag containing 100g malt. Tie and place in the pot.
Note: Let malt rest for 30 minutes, stirring occasionally. Then lift the bag with malt and let it drain into a strainer. Do not squeeze the bag.
Add 5 liters of water to your pot.
Note: This dilutes the malt extract to proper concentration.
Add 500g malt extract and place back on stove.
Note: Stir well to dissolve completely.
When the wort starts to boil, be ready to prevent boil-over. Keep pot on your brewing stove and cook without lid!
Note: Watch carefully to prevent boiling over.
Open your hop package with hops and add 7g to your wort. Boil for 55 minutes.
Note: After 55 minutes, add remaining 7g hops and boil for 5 more minutes.
Add remaining 7g hops and continue boiling.
Note: Final hop addition for aroma.
Keep the boil going for the entire time. After 60 minutes your wort is ready!
Note: Total boil time is 60 minutes.
Now the wort should be cooled as quickly as possible down to about 20°C. A good way is ice bath in the sink with the lid on. Make sure to have proper ice if you plan to cool this way. Special wort chillers are also available (can be bought in stores).
Note: Cooling quickly is important to prevent contamination and off-flavors.
While the wort cools down, clean and disinfect all equipment that will come into contact with the wort (fermenter, airlock, water trap, thermometer, funnel, sieve, etc). Cleanliness and hygiene are among the most important aspects of brewing.
Note: Proper sanitation is critical for successful fermentation.
Sprinkle ½ packet of yeast in 50-80ml pre-boiled water that has cooled to about 25°C and let stand for 10 minutes. Stir gently and let stand for another 10 minutes. The remaining half packet can be discarded or saved for another use.
Note: Yeast preparation is crucial for healthy fermentation.
When your wort has cooled to 18-22°C, it should be strained through sieve and funnel down into the fermenter. Leave the last sediment and hops if possible.
Note: Proper temperature is important for yeast health.
Take 1 dl of wort and measure the OG value (Original Gravity). Put the hydrometer in the measuring cylinder and fill it with wort until the hydrometer floats freely. You can now read an OG value between +46 to +50.
Note: Record this value for calculating final alcohol content.
Add the prepared yeast to the fermenter.
Note: Gently mix the yeast into the wort.
Shake the fermenter properly to aerate the wort.
Note: Oxygen is needed for healthy yeast growth.
Keep in fermentation.
Note: Place in a location with stable temperature.
Fill the water trap halfway with water and close the fermenter. Place it in a dark place that maintains constant temperature of about 19-21°C. It is important that the temperature does not rise or fall more than 2-3 degrees during the fermentation process.
Note: Within 24-48 hours, fermentation should have started. This is visible through bubbling in the water trap. This primary fermentation should be completed/clearly stagnated within a week from brew day.
Start by cleaning (disinfecting) all your equipment for bottling. This includes bottles, caps, possibly measuring equipment, etc.
Note: Sanitation is critical during bottling.
Measure the FG value (Final Gravity) with the help of your hydrometer. Same procedure as with OG value. Now you have both an OG and FG value. With the help of these values and this formula, you get the alcohol percentage of your beer. (OG - FG) x 131.25 = % ABV e.g. ((1.050-1.013=0.037))0.037*131.25= 4.86 %)
Note: This calculation gives you the final alcohol content.
Add sugar to each bottle. For each liter of beer you should have 6-7 grams of sugar, so for a 50cl bottle you should add 3-3.5 grams.
Note: This sugar will create carbonation in the bottles.
Use your siphon to transfer the beer from the fermenter to the bottles.
Note: Leave about 2cm headspace in each bottle.
Fill the bottles but leave about 2 cm at the neck of the bottle and cap directly.
Note: Proper headspace is important for carbonation.
Let your finished beer stand and mature at room temperature for 10-14 days.
Note: This allows the beer to carbonate and flavors to develop.
Store your beer cool/cold and now enjoy your homemade beer!
Note: Your beer is ready to drink!
This recipe follows traditional Swedish brewing methods. Pay special attention to temperature control during fermentation (19-21°C) and ensure proper sanitation throughout the process. The recipe includes specific gravity measurements and detailed bottling instructions with priming sugar calculations.
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