Recipe:Dark beer - Revision history

Algoldor at 06:29, 14 January 2016

2016-01-14T06:29:48Z

← Older revision		Revision as of 06:29, 14 January 2016
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	==== ~~Dar~~ Beer Brewing - Short Summary 14/1/2016 ====		==== Dark Beer Brewing - Short Summary 14/1/2016 ====

	After several experiments I've decided for this composition of ingredients for the dark beer which I was aiming for which has around alcohol per volume concentration 6% (alc), original gravity of 1.05 and bitterness of 25 IBU. Batch size (culture volume Vc) is 13 l, fermented up to 20°C.		After several experiments I've decided for this composition of ingredients for the dark beer which I was aiming for which has around alcohol per volume concentration 6% (alc), original gravity of 1.05 and bitterness of 25 IBU. Batch size (culture volume Vc) is 13 l, fermented up to 20°C.

Algoldor at 03:12, 14 January 2016

2016-01-14T03:12:07Z

← Older revision		Revision as of 03:12, 14 January 2016
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	This section is about developing a dark beer recipe, including the process and necessary equipment, it was updated on 16/1/2015.		This section is about developing a dark beer recipe, including the process and necessary equipment, it was updated on 16/1/2015.


	==== Brewing LOGs ====		==== Brewing LOGs ====

	[https://foodhackingbase.org/wiki/Recipe:Dark_beer_FAA '''Dark beer recipe experiments of Algoldor'''] - Frantisek [[User:Algoldor\|Algoldor]] Apfelbeck where you can see more detailed brewing LOG of these experiments.		[https://foodhackingbase.org/wiki/Recipe:Dark_beer_FAA '''Dark beer recipe experiments of Algoldor'''] - Frantisek [[User:Algoldor\|Algoldor]] Apfelbeck where you can see more detailed brewing LOG of these experiments.


	==== Dar Beer Brewing - Short Summary 14/1/2016 ====		==== Dar Beer Brewing - Short Summary 14/1/2016 ====
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	* Yeast type		* Yeast type
	** Salfbrew T-58		** Salfbrew T-58


	==== Info on the First and Original Dark Beer Brewing 18/1/2015 ====		==== Info on the First and Original Dark Beer Brewing 18/1/2015 ====

	Below are summarized aims, progress and results of this particular one can even say peculiar experiment.		Below are summarized aims, progress and results of this particular one can even say peculiar experiment.


	===== Original aims =====		===== Original aims =====
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	* Fermentation temperature 20°C		* Fermentation temperature 20°C


	===== Original Recipe =====		===== Original Recipe =====
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	Batch size = 10 l; 6% alcohol content (6% (w/v) alc.)		Batch size = 10 l; 6% alcohol content (6% (w/v) alc.)


	'''Malts'''		'''Malts'''
Line 61:		Line 65:
	*1.5% (w/v; 150 g) carafa2 (steep separate?)		*1.5% (w/v; 150 g) carafa2 (steep separate?)
	*0.5% (w/v; 50 g) cara aroma		*0.5% (w/v; 50 g) cara aroma


	'''Hops'''		'''Hops'''

	0.3% (w/v; 30 g) Kent Golding 4-5% of aa (20 g added at time 0 of rolling boil; 10 g added 5 min before the end of the rolling boil)		0.3% (w/v; 30 g) Kent Golding 4-5% of aa (20 g added at time 0 of rolling boil; 10 g added 5 min before the end of the rolling boil)


	'''Yeast'''		'''Yeast'''
	Safbrew T-58 (15-23°C temperature range, aiming for temperature at 20°C)		Safbrew T-58 (15-23°C temperature range, aiming for temperature at 20°C)


	'''Specific gravity of the wort'''		'''Specific gravity of the wort'''

	Specific gravity of the wort - 1.050 SG (or original gravity 1.050)		Specific gravity of the wort - 1.050 SG (or original gravity 1.050)


	'''Bitterness'''		'''Bitterness'''

	Bitterness of the wort - 30 IBU		Bitterness of the wort - 30 IBU


	===== Original Brewing procedure =====		===== Original Brewing procedure =====
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	* add the yeast to the wort, install the airlock and let the brew ferment at temperature of 20°C		* add the yeast to the wort, install the airlock and let the brew ferment at temperature of 20°C


	==== Shopping options available in South Korea ====		==== Shopping options available in South Korea ====

Algoldor at 03:10, 14 January 2016

2016-01-14T03:10:43Z

← Older revision		Revision as of 03:10, 14 January 2016
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	[https://foodhackingbase.org/wiki/Recipe:Dark_beer_FAA '''Dark beer recipe experiments of Algoldor'''] - Frantisek [[User:Algoldor\|Algoldor]] Apfelbeck where you can see more detailed brewing LOG of these experiments.		[https://foodhackingbase.org/wiki/Recipe:Dark_beer_FAA '''Dark beer recipe experiments of Algoldor'''] - Frantisek [[User:Algoldor\|Algoldor]] Apfelbeck where you can see more detailed brewing LOG of these experiments.

	===== Dar Beer Brewing - Short Summary 14/1/2016 =====		==== Dar Beer Brewing - Short Summary 14/1/2016 ====

	After several experiments I've decided for this composition of ingredients for the dark beer which I was aiming for which has around alcohol per volume concentration 6% (alc), original gravity of 1.05 and bitterness of 25 IBU. Batch size (culture volume Vc) is 13 l, fermented up to 20°C.		After several experiments I've decided for this composition of ingredients for the dark beer which I was aiming for which has around alcohol per volume concentration 6% (alc), original gravity of 1.05 and bitterness of 25 IBU. Batch size (culture volume Vc) is 13 l, fermented up to 20°C.
Line 22:		Line 22:
	** Salfbrew T-58		** Salfbrew T-58

			==== Info on the First and Original Dark Beer Brewing 18/1/2015 ====
	===== Dark Beer Brewing 18/1/2015 =====

	Below are summarized aims, progress and results of this particular one can even say peculiar experiment.		Below are summarized aims, progress and results of this particular one can even say peculiar experiment.

	====== Original aims ======		===== Original aims =====

	* Basic conditions desired: alcohol per volume 6% (alc), original gravity of 1.05, bitterness of 30 IBU		* Basic conditions desired: alcohol per volume 6% (alc), original gravity of 1.05, bitterness of 30 IBU
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	* Fermentation temperature 20°C		* Fermentation temperature 20°C

			===== Original Recipe =====

	~~==== Original~~ Recipe ~~====~~		This is original brewing procedure based on original recipe, [https://foodhackingbase.org/wiki/Recipe:Dark_beer_FAA for further experiments please check here].

	Batch size = 10 l; 6% alcohol content (6% (w/v) alc.)		Batch size = 10 l; 6% alcohol content (6% (w/v) alc.)
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	Bitterness of the wort - 30 IBU		Bitterness of the wort - 30 IBU

			===== Original Brewing procedure =====
	==== Original Brewing procedure ====

	* 7 l of hot water --> 20-25°C higher than you aim for mashing (will cool down when added to the malt so around 95°C)		* 7 l of hot water --> 20-25°C higher than you aim for mashing (will cool down when added to the malt so around 95°C)
Line 123:		Line 122:

	* add the yeast to the wort, install the airlock and let the brew ferment at temperature of 20°C		* add the yeast to the wort, install the airlock and let the brew ferment at temperature of 20°C


	==== Shopping options available in South Korea ====		==== Shopping options available in South Korea ====

Algoldor at 02:59, 14 January 2016

2016-01-14T02:59:29Z

← Older revision		Revision as of 02:59, 14 January 2016
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	[https://foodhackingbase.org/wiki/Recipe:Dark_beer_FAA '''Dark beer recipe experiments of Algoldor'''] - Frantisek [[User:Algoldor\|Algoldor]] Apfelbeck where you can see more detailed brewing LOG of these experiments.		[https://foodhackingbase.org/wiki/Recipe:Dark_beer_FAA '''Dark beer recipe experiments of Algoldor'''] - Frantisek [[User:Algoldor\|Algoldor]] Apfelbeck where you can see more detailed brewing LOG of these experiments.

			===== Dar Beer Brewing - Short Summary 14/1/2016 =====

			After several experiments I've decided for this composition of ingredients for the dark beer which I was aiming for which has around alcohol per volume concentration 6% (alc), original gravity of 1.05 and bitterness of 25 IBU. Batch size (culture volume Vc) is 13 l, fermented up to 20°C.

			* Malts composition:
			**26.9% (w/v; 3500 g) of Pilsner malt
			**5.4% (w/v; 700 g) of Munich malt
			**1.6% (w/v; 210 g) of caramunich 3
			**1.6% (w/v; 210 g) carafa2 (steeped separately)
			**0.54% (w/v; 70 g) cara aroma

			* Hops composition:
			** 0.32% (w/v; 42 g) of East Kent Golding 4.66% of aa

			* Yeast type
			** Salfbrew T-58


	===== Dark Beer Brewing 18/1/2015 =====		===== Dark Beer Brewing 18/1/2015 =====

Algoldor at 03:10, 9 February 2015

2015-02-09T03:10:30Z

← Older revision		Revision as of 03:10, 9 February 2015
Line 1:		Line 1:
	This section is about developing a dark beer recipe, including the process and necessary equipment, it was updated on 16/1/2015.		This section is about developing a dark beer recipe, including the process and necessary equipment, it was updated on 16/1/2015.

	==== Brewing ~~LOG~~ ====		==== Brewing LOGs ====

	[https://foodhackingbase.org/wiki/Recipe:Dark_beer_FAA Dark beer recipe experiments of Algoldor] - Frantisek [[User:Algoldor\|Algoldor]] Apfelbeck where you can see more detailed brewing LOG of these experiments.		[https://foodhackingbase.org/wiki/Recipe:Dark_beer_FAA '''Dark beer recipe experiments of Algoldor'''] - Frantisek [[User:Algoldor\|Algoldor]] Apfelbeck where you can see more detailed brewing LOG of these experiments.

	===== Dark Beer Brewing 18/1/2015 =====		===== Dark Beer Brewing 18/1/2015 =====

Algoldor at 00:51, 1 February 2015

2015-02-01T00:51:53Z

@@ Line 3: / Line 3: @@
 ==== Brewing LOG ====
-[https://foodhackingbase.org/wiki/Recipe:Dark_beer_FAA Dark beer recipe experiments of Algoldor] - Frantisek [[User:Algoldor|Algoldor]] Apfelbeck
+[https://foodhackingbase.org/wiki/Recipe:Dark_beer_FAA Dark beer recipe experiments of Algoldor] - Frantisek [[User:Algoldor|Algoldor]] Apfelbeck where you can see more detailed brewing LOG of these experiments.
 ===== Dark Beer Brewing 18/1/2015 =====
@@ Line 30: / Line 30: @@
 * Fermentation temperature 20°C
 ==== Original Recipe ====

Algoldor at 00:49, 1 February 2015

2015-02-01T00:49:42Z

← Older revision		Revision as of 00:49, 1 February 2015
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	==== Brewing LOG ====		==== Brewing LOG ====

			[https://foodhackingbase.org/wiki/Recipe:Dark_beer_FAA Dark beer recipe experiments of Algoldor] - Frantisek [[User:Algoldor\|Algoldor]] Apfelbeck

	===== Dark Beer Brewing 18/1/2015 =====		===== Dark Beer Brewing 18/1/2015 =====

Algoldor at 12:04, 21 January 2015

2015-01-21T12:04:24Z

← Older revision		Revision as of 12:04, 21 January 2015
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	==== Original Recipe ====		==== Original Recipe ====

	Batch size = 10 l (6% (w/v) ~~alcohol~~)		Batch size = 10 l; 6% alcohol content (6% (w/v) alc.)

Algoldor at 12:03, 21 January 2015

2015-01-21T12:03:04Z

Algoldor at 11:51, 21 January 2015

2015-01-21T11:51:57Z

← Older revision		Revision as of 11:51, 21 January 2015
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	* make or buy wort chiller in advance, this time it took around 25 min to cool the wort to 26°C		* make or buy wort chiller in advance, this time it took around 25 min to cool the wort to 26°C
	* get digital thermometer for more easy measuring of the temperature		* get digital thermometer for more easy measuring of the temperature

			'''What has been done'''

			* mashing was done at 70-71°C


	Some new or refresh vocabulary: grain bill, infusion mashing, grist, lautering and brew kettle		Some new or refresh vocabulary: grain bill, infusion mashing, grist, lautering and brew kettle
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	'''Hops'''		'''Hops'''

	0.6% (w/v; 60 g) Kent Golding 4-5% of aa (~~when hop addition if 90 min~~ boil ~~total? 40 g for 90 min and 20~~ g ~~for~~ 5 min?)		0.3% (w/v; 30 g) Kent Golding 4-5% of aa (20 g added at time 0 of rolling boil; 10 g added 5 min before the end of the rolling boil)

	~~any spicy hop (10 min boiling~~) ~~- crystal suitable? other?~~


	'''Yeast'''		'''Yeast'''
	Safbrew T-58 (15-23°C temperature range)		Safbrew T-58 (15-23°C temperature range, aiming for temperature at 20°C)

	or

	~~Safale US-05 (Amercian ale yeast; 15-23°C~~ temperature ~~range~~)


	'''Specific gravity of the wort'''		'''Specific gravity of the wort'''

	Specific gravity of the wort - 1.050 SG		Specific gravity of the wort - 1.050 SG (or original gravity 1.050)


Line 99:		Line 98:
	==== Original Brewing procedure ====		==== Original Brewing procedure ====

	- 10 l of hot water --> 20-25°C higher than you aim for mashing (will cool down when added to the malt so around 95°C)		- 7 l of hot water --> 20-25°C higher than you aim for mashing (will cool down when added to the malt so around 95°C)

	~~- 2.5 kg of pilsner malt, 1 kg of Munich malt, 300 g of caramunich 3, 100 g cara aroma --> add slowly malt to the water mixing a lot avoiding a “dough balls”~~

	- ~~??? how to work with the 300~~ g of carafa 2 ~~which is suppose to be steeped separately? So far I plan~~ to ~~mash it with the rest of~~ the ~~malts hoping it is OK.~~		- 2.5 kg of Pilsner malt, 1 kg of Munich malt, 150 g of caramunich 3, 150 g of carafa 2, 50 g cara aroma (all malt crashed/ground in advance) --> add slowly malt to the water mixing a lot avoiding a “dough balls”

	- prepare the insulated vessel (mash tun) with false bottom and transfer the mash gently to it avoiding compacting the mash - the liquid has to flow through in order to create the “filter bed”		- prepare the insulated vessel (mash tun) with false bottom and transfer the mash gently to it avoiding compacting the mash - the liquid has to flow through in order to create the “filter bed”
Line 109:		Line 106:
	- let the mash react keeping the temperature below 69°C (157°F) for one hour		- let the mash react keeping the temperature below 69°C (157°F) for one hour

	- make sure that you have adequate amount of water heated up to the desired temperature (around 75°C (167°F)) of around 25 l volume to be sure		- make sure that you have adequate amount of water heated up to the desired temperature (around 75°C (167°F)) of around 18 l volume to be sure

	- after one hour of mashing, ~~start~~ to establish the filter bed adding water at 75°C		- after one hour of mashing, begin to establish the filter bed adding water at 75°C starting therefore the process of lautering

	- the flux of liquid should be slow and the resulting liquid ([http://brewwiki.com/index.php/Wort wort]) should be clean - first few litres will have probably debris in it before the filter bed establishes properly, flush it through the mash again (heat it up in a pan to the proper temperature)		- the flux of liquid should be slow and the resulting liquid ([http://brewwiki.com/index.php/Wort wort]) should be clean - first few litres will have probably debris in it before the filter bed establishes properly, flush it through the mash again (heat it up in a pan to the proper temperature)
Line 119:		Line 116:
	- when adding the hot water avoid temperatures above 75°C (167°F) otherwise [http://en.wikipedia.org/wiki/Tannin#Beer tannins] are going to leach into the wort. If you over sparge, which means adding hot water when the sugars are already mostly gone, tannins will be released too, efficiency of sugar leaching should be between 80-90%		- when adding the hot water avoid temperatures above 75°C (167°F) otherwise [http://en.wikipedia.org/wiki/Tannin#Beer tannins] are going to leach into the wort. If you over sparge, which means adding hot water when the sugars are already mostly gone, tannins will be released too, efficiency of sugar leaching should be between 80-90%

	- ~~collect first 2 litres of wort, boil them and added as sparging to increase~~ the ~~temperature to 75°C (167°F)~~		- continue collecting the the wort and transfer it to the brew kettle bringing as quickly as possible to the boil so it is ready for the hops to be added without additional waiting

	~~- collect the rest of~~ the wort and transfer it to the ~~pot/boiling vessel and bring~~ to the boil so it is ready for the hops to be added

	- 40 g of ~~kent golding~~ pellets (4-5% of aa) ~~added to the wort~~ and ~~kept in~~ rolling boil for 90 min - bittering hops		- when rolling boil of the wort is reached add 20 g of Kent Golding hop pellets (4-5% of aa) and keep at rolling boil for 90 min - bittering hops

	- 15 minutes before the heat switched off submerge clean wort chiller into the brew to sanitize it		- 15 minutes before the heat switched off submerge clean wort chiller into the brew to sanitize it

	- add 20 g of ~~kent golding~~ pellets to the wort ~~and let to boil~~ for 5 min before switching the heat off		- add 10 g of Kent Golding hop pellets to the wort for the last 5 min of the rolling boil before switching the heat off

	- when the ~~heat switched off~~ after 90 min of ~~boiling with the hops with~~ wort ~~of 20 l in volume and~~ specific gravity of 1.050 SG		- when you stop the rolling boil after 90 min you should have 9-10 l volume of wort at specific gravity of 1.050 SG (original gravity, needs to be cooled to 20-25°C

	- apply cold water to the wort chiller submerged in the wort cooling the batch as quickly ~~down~~ as possible		- apply cold water to the wort chiller submerged in the wort cooling down the batch as quickly as possible

	- when the batch is at 18°C transfer the wort into the fermentation vessel first creating the vortex which accumulates the hops in the middle of the vessel		- when the batch is at 18°C transfer the wort into the fermentation vessel first creating the vortex which accumulates the hops in the middle of the vessel (or use the sterilized/sanitized straining bag) siphoning the wort by tube or use sanitized pot to transfer it

	- aerate the wort in the fermentation vessel for 40 minutes or so and ~~in the meanwhile~~		- use sanitized aeration stone to aerate the wort in the fermentation vessel for 40 minutes or so and

	- dehydrate and activate the Safbrew T-58 yeast ~~(add~~ yeast to the 100 ml of cold water)		- in the meanwhile dehydrate and activate the Safbrew T-58 yeast adding the yeast to the 100 ml of cold water

	- measure specific gravity and note it		- for the last time measure specific gravity of the wort and note it

	- add the yeast to the wort, install the airlock and let the brew ferment at ~~room~~ temperature		- add the yeast to the wort, install the airlock and let the brew ferment at temperature of 20°C

← Older revision		Revision as of 12:03, 21 January 2015
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	As a preludium I can say that whatever could go wrong, well ...		As a preludium I can say that whatever could go wrong, well ...


	'''Main issues during this experiment:'''		'''Main issues during this experiment:'''
Line 53:		Line 54:
	* make or buy wort chiller in advance, this time it took around 25 min to cool the wort to 26°C		* make or buy wort chiller in advance, this time it took around 25 min to cool the wort to 26°C
	* get digital thermometer for more easy measuring of the temperature		* get digital thermometer for more easy measuring of the temperature


	'''What has been done'''		'''What has been done'''

			The original recipe and manual was fallowed if not stated otherwise (as partly in "the main issues section"):

			* nylon style brewing bag was used for the mash to avoid debris in the wort
	* mashing was done at 70-71°C		* mashing was done at 70-71°C
			* wort after hops addition and rolling boil was transferred by the measuring 1 l plastic beaker to fermentation vessel and filtered during this step from hops residues through straining bag
			* wort was cooled in the fermentation vessel by placing it into a bigger pot full of cold water with constant flow of cold water mixing the wort more or less constantly, dropping the temperature to 26°C within 25 minutes


	Some new or ~~refresh~~ vocabulary: grain bill, infusion mashing, grist, lautering and brew kettle		Some of the new or refreshed vocabulary to remember: grain bill, infusion mashing, grist, lautering and brew kettle

	Few questions: what should be the temperature of water added to the wort when starting to sparge and the sparging temperature		Few questions: what should be the temperature of water added to the wort when starting to sparge and the sparging temperature

			'''Summary:''' Next time I need to avoid the mistakes which I did during this experiment being extra careful about the amount of hops added, amount of water for sparging and sufficient rolling boil to evaporate it reaching proper volume and original gravity of 1.05 and about condensation of liquid on the exhaust hood during the rolling boil.

	==== Original Recipe ====		==== Original Recipe ====
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	*1.5% (w/v; 150 g) carafa2 (steep separate?)		*1.5% (w/v; 150 g) carafa2 (steep separate?)
	*0.5% (w/v; 50 g) cara aroma		*0.5% (w/v; 50 g) cara aroma


	'''Hops'''		'''Hops'''
Line 98:		Line 107:
	==== Original Brewing procedure ====		==== Original Brewing procedure ====

	- 7 l of hot water --> 20-25°C higher than you aim for mashing (will cool down when added to the malt so around 95°C)		* 7 l of hot water --> 20-25°C higher than you aim for mashing (will cool down when added to the malt so around 95°C)

	- 2.5 kg of Pilsner malt, 1 kg of Munich malt, 150 g of caramunich 3, 150 g of carafa 2, 50 g cara aroma (all malt crashed/ground in advance) --> add slowly malt to the water mixing a lot avoiding a “dough balls”		* 2.5 kg of Pilsner malt, 1 kg of Munich malt, 150 g of caramunich 3, 150 g of carafa 2, 50 g cara aroma (all malt crashed/ground in advance) --> add slowly malt to the water mixing a lot avoiding a “dough balls”

	- prepare the insulated vessel (mash tun) with false bottom and transfer the mash gently to it avoiding compacting the mash - the liquid has to flow through in order to create the “filter bed”		* prepare the insulated vessel (mash tun) with false bottom and transfer the mash gently to it avoiding compacting the mash - the liquid has to flow through in order to create the “filter bed”

	- let the mash react keeping the temperature below 69°C (157°F) for one hour		* let the mash react keeping the temperature below 69°C (157°F) for one hour

	- make sure that you have adequate amount of water heated up to the desired temperature (around 75°C (167°F)) of around 18 l volume to be sure		* make sure that you have adequate amount of water heated up to the desired temperature (around 75°C (167°F)) of around 18 l volume to be sure

	- after one hour of mashing, begin to establish the filter bed adding water at 75°C starting therefore the process of lautering		* after one hour of mashing, begin to establish the filter bed adding water at 75°C starting therefore the process of lautering

	- the flux of liquid should be slow and the resulting liquid ([http://brewwiki.com/index.php/Wort wort]) should be clean - first few litres will have probably debris in it before the filter bed establishes properly, flush it through the mash again (heat it up in a pan to the proper temperature)		* the flux of liquid should be slow and the resulting liquid ([http://brewwiki.com/index.php/Wort wort]) should be clean - first few litres will have probably debris in it before the filter bed establishes properly, flush it through the mash again (heat it up in a pan to the proper temperature)

	- add the hot water to the top of the mash (which is called [http://brewwiki.com/index.php/Sparging sparging]) slowly not to disturb the filter bed, keep the level of the liquid at least 5 cm above the mash at all times		* add the hot water to the top of the mash (which is called [http://brewwiki.com/index.php/Sparging sparging]) slowly not to disturb the filter bed, keep the level of the liquid at least 5 cm above the mash at all times

	- when adding the hot water avoid temperatures above 75°C (167°F) otherwise [http://en.wikipedia.org/wiki/Tannin#Beer tannins] are going to leach into the wort. If you over sparge, which means adding hot water when the sugars are already mostly gone, tannins will be released too, efficiency of sugar leaching should be between 80-90%		* when adding the hot water avoid temperatures above 75°C (167°F) otherwise [http://en.wikipedia.org/wiki/Tannin#Beer tannins] are going to leach into the wort. If you over sparge, which means adding hot water when the sugars are already mostly gone, tannins will be released too, efficiency of sugar leaching should be between 80-90%

	- continue collecting the the wort and transfer it to the brew kettle bringing as quickly as possible to the boil so it is ready for the hops to be added without additional waiting		* continue collecting the the wort and transfer it to the brew kettle bringing as quickly as possible to the boil so it is ready for the hops to be added without additional waiting

	- when rolling boil of the wort is reached add 20 g of Kent Golding hop pellets (4-5% of aa) and keep at rolling boil for 90 min - bittering hops		* when rolling boil of the wort is reached add 20 g of Kent Golding hop pellets (4-5% of aa) and keep at rolling boil for 90 min - bittering hops

	- 15 minutes before the heat switched off submerge clean wort chiller into the brew to sanitize it		* 15 minutes before the heat switched off submerge clean wort chiller into the brew to sanitize it

	- add 10 g of Kent Golding hop pellets to the wort for the last 5 min of the rolling boil before switching the heat off		* add 10 g of Kent Golding hop pellets to the wort for the last 5 min of the rolling boil before switching the heat off

	- when you stop the rolling boil after 90 min you should have 9-10 l volume of wort at specific gravity of 1.050 SG (original gravity, needs to be cooled to 20-25°C		* when you stop the rolling boil after 90 min you should have 9-10 l volume of wort at specific gravity of 1.050 SG (original gravity, needs to be cooled to 20-25°C

	- apply cold water to the wort chiller submerged in the wort cooling down the batch as quickly as possible		* apply cold water to the wort chiller submerged in the wort cooling down the batch as quickly as possible

	- when the batch is at 18°C transfer the wort into the fermentation vessel first creating the vortex which accumulates the hops in the middle of the vessel (or use the sterilized/sanitized straining bag) siphoning the wort by tube or use sanitized pot to transfer it		* when the batch is at 18°C transfer the wort into the fermentation vessel first creating the vortex which accumulates the hops in the middle of the vessel (or use the sterilized/sanitized straining bag) siphoning the wort by tube or use sanitized pot to transfer it

	- use sanitized aeration stone to aerate the wort in the fermentation vessel for 40 minutes or so and		* use sanitized aeration stone to aerate the wort in the fermentation vessel for 40 minutes or so and

	- in the meanwhile dehydrate and activate the Safbrew T-58 yeast adding the yeast to the 100 ml of cold water		* in the meanwhile dehydrate and activate the Safbrew T-58 yeast adding the yeast to the 100 ml of cold water

	- for the last time measure specific gravity of the wort and note it		* for the last time measure specific gravity of the wort and note it

	- add the yeast to the wort, install the airlock and let the brew ferment at temperature of 20°C		* add the yeast to the wort, install the airlock and let the brew ferment at temperature of 20°C