Artisanale Type 1 Recipes

Type 1 is a pale low bitterness wort suitable for making a Munich Helles, low bitterness European or Australian lager, brown ale, mild, Scottish Ale or Oktoberfest, Marzen and similar styles.
 
It is 17 litres with an Original gravity of 1060 and made with a blend of Australian and imported pale and Vienna malts. 28 IBU with bitterness provided by a mild neutral hop and a small late addition of German Hallertau.

A DCL (Saf) yeast of your choice is included in the price or you can upgrade to a Wyeast for an additional $10.

1. Australian Premium Lager
Boil 20 grams of Tettnang hops for 10 minutes in 1 litre of water. Turn off the heat. Add 20 grams more Tettnang hops and leave to soak for 1-2 minutes. Pour through a kitchen strainer into your fermenter.

Add 2 litres of cold water, the wort kit and pitch the yeast. Saflager 34-70 or Wyeast 2124 or 2278 would be good choices. Ferment at 10 – 12 degrees. Or you could use a US56 yeast and ferment at 18 – 22 degrees.

2. Munich Helles
Boil 20 grams of Hallertau for 10 minutes in 1 litre of water. Pour through a kitchen strainer into your fermenter. Add 2 litres of cold water, the wort kit and pitch the yeast. Saf 34-70 or Wyeast 2206 or 2308 would be good choices.

 3. Northern English Brown Ale
Put 200 grams of crushed crystal malt and 50 grams of chocolate malt in a grain bag ($0.95c from the shop) and put it in a saucepan with 1 litre of water and gradually heat to near boiling point over a period of 15-20 minutes. Lift the grain bag out and squeeze it with a pair of tongs or between two plates to retrieve the goodies.

Boil for 10 minutes and pour through a kitchen strainer into your sanitized fermenter.

Add 3 litres of cold water, the wort kit and pitch the yeast. Saf S04 or US 56 or Wyeast 1028 or 1318 would be good choices.

4. Irish Red Ale
Put 200 grams of crushed Crystal malt and 50 grams of crushed Roast Barley in a grain bag ($0.95c from the shop) and put it in a saucepan with 1 litre of water and gradually heat to near boiling point over a period of 15-20 minutes. Lift the grain bag out and squeeze it with a pair of tongs or between two plates to retrieve the goodies.

Boil for 10 minutes and pour through a kitchen strainer into your sanitized fermenter.

Add 2 litres of cold water, the wort kit and pitch the yeast. Saf S04 or US 56 or Wyeast 1084 would be great choices.

Notes
These are just a few recipe ideas. Feel free to experiment.

Hops
The method described in recipes 1 can be used for any style requiring hop flavour and aroma. If only hop flavour is wanted, just do the boil, & if only aroma is needed, just do the soak.

Malt
In the same way, the method used in recipes 3 and 4 for grain can be used to add flavour, colour and character to any beer. If you plan to use pale malts such as ale, pilsner, vienna, munich or wheat, a different technique is required. Please ask us about mini mashing.

Water/Alcohol content
A total of about 3 litres of water have been added to the base kits in the above recipes. This will make beers that have original gravities of 1051. ie. about a 5% beer. To vary this, the following will be useful:

How much water       Original Gravity        Approximate Alcohol content

No water added           1.060                           Low 6 %
3 litres                         1.051                           Around 5%
6 litres                         1.045                           Around 4.5%
9 litres                         1.040                           Low 4%