Artisanale Type 4 Recipes

A pale high gravity base suitable for making German Bock or Doppelbock, British Barley Wines, Imperial Stout and Scotch Ale, or Belgian Tripel, Dubbel, or Strong Golden Ales.

It has an original gravity of 1080 and is made with Pilsner malt and with 10% of the gravity being provided by pale Candi sugar. 25 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. Bock
Boil 20 grams of Hallertau hops 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. Saflager 34-70 or Wyeast 2206 would be good choices. Ferment at 10 to 12 degrees.

2. Strong Scotch Ale
Put 200 grams of crushed crystal malt and 50 grams crushed roast malt in a grain bag ($0.95c from the shop) 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. Pour through a kitchen strainer into your sanitized fermenter.

Add the wort kit and pitch the yeast. Saf S04 or US 56 or Wyeast 1084 would be good choices.

3. Belgian Tripel
Add wort kit to sanitized fermenter and pitch yeast. Saf T-58 or Wyeast 3787 would be good choices.

4. Belgian Dubbel
Put 200 grams of crushed Carahell, 200 grams of Caraamber and 200 grams of Caraaroma in a grain bag ($0.95c from the shop) and put it in a saucepan with 2 litres 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. Add 200 grams of dark Candi sugar. Bring to a boil and boil for 15 minutes.

Pour through a kitchen strainer into your sanitized fermenter.  Add 4 litres of cold water, the wort kit and pitch the yeast. Saf T-58 or Wyeast 1762 would be great choices.

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

Hops
The method described in recipe 1 can be used for any style requiring hop flavour. If hop aroma is also wanted, turn the heat off after 10 minutes of boiling, add 20 grams more of the hops, put the lid on the pan, soak for 1-2 minutes then pour into the fermenter.

Malt
In the same way, the method used in recipes 2 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
To calculate changes to alcohol content based on adding certain volumes of water, the following will be useful:

How much water       Original Gravity        Approximate Alcohol content

No water added           1.080                           Mid 8%
3 litres                         1.068                           Low 7%
6 litres                         1.060                           Mid 6%