Brygg gott öl hemmaReceptkit 20L är för dig som har bryggverk eller annan bryggutrustning för krossad malt. Du lär dig hur man brygger god öl från grunden med riktig malt, humle, jäst och vatten. Receptsatsen är på 20 liter och ger cirka 56st 33cl öl.New England IPA 7%A hazy, golden New England IPA (NEIPA) with massive, lovely flavor of citrus, tropical fruits and pine from the American Amarillo and Sultana hops. Double Dry Hopping gives lovely aroma. Recipe Kit New England IPA 7% 20L contains:- Malt (crushed): Pilsner, Flaked Oats- Hops: Amarillo, Sultana- Dry Hopping: Yes- Yeast: London Haze- Clarifying agent: None- Lactic acid for pH-adjustment- Caps: Black caps are included- Brewing manual and recipe (Grainfather XML-fil is available upon request)Contains barley malt and oats. JäsningDenna ale jäses bäst i en temperatur på 18°C. Rekommenderat temperaturspann är 17-21°C. Använd gärna t.ex en jäskylväska eller temperaturkontrollerat kylskåp för att hålla jäskärlets temperatur rätt.Hur lång tid tar det?Själva bryggningen tar cirka 4 timmar. Sedan ska ölet jäsa i 2 veckor, därefter flaskas det och flaskjäses i ytterligare 2 veckor. Totalt 4 veckor, sedan är ölet färdigt att avnjutas!Vilken utrustning behöver jag ha hemma?Bryggverk (20L eller mer) eller annan bryggutrustning för krossad malt, kastrull/lakvattenkokare 10-20L, slev, strösocker, behållare 1-2L, krydd- och decilitermått, flaskfyllare, desinfektionsmedel, kapsylerare, jäskärl med och utan tappkran. Bruna tomflaskor (ca 28st 33cl per 10 liter öl) behövs först när ölet ska flaskas 14 dagar efter bryggdagen.

Ascorbic acid, also called Vitamin C, is used to prevent oxidation in drinks (approx. 0.2g/L) and preserve mash, jam or marmalade, take 0.5 - 1 krm per kilo of fruit (1 krm=1 spice measure = approx. 1 g) . To get an even distribution, it's good to stir it into a small part of the mash/jam/marmalade first and then stir it in with the rest.You can also mix ascorbic acid with water to drink to increase the intake of vitamin C.  In beer, use in mash and/or with dry hopping to svoid oxidation:- Mash: Add to mash in the beginning of mashing. - Dry Hopping Add along with hops during dry hopping (DO NOT STIRR or aggitate the beer, this would increase oxidation in the prescence of oxygen).Recommended dosage is 0.1g/L, i.e. 1g for 10L (1 spice measure) and 2g for 20L (2 spice measures) in both mash and dry hops. Ascorbic acid E300 is pure vitamin C that is produced artificially and is therefore considered an additive. Ingredients: Ascorbic acid E300

Sodium benzoate is a preservative and prevents yeast and mold from developing, some berries, such as lingonberries, contain in themselves (naturally) so much sodium benzoate that you can even have raw (not heat-treated) lingonberries and do without the addition of sodium benzoate. In industrially produced foods, 150 mg per liter can be used in soft drinks and in other things, e.g. ex. jams and pickles, 0.3-2 grams (300-2,000 mg) per kilogram, which is about the natural content in lingonberries.  In home canning, it is dosed  as benzoic acid (0.5-1 gram per kilo of finished product) but the preservative effect is weaker and sodium benzoate can easily give an aftertaste. In beer/beverage, 0.5-1 g per liter is recommended after fermentation. Pour in with dry hops, puré or juice, or dissolve in 0.5-1dl of water that has been boiled, cooled and dosed with the powder. DO NOT stirr or splash, this could oxidize and ruin the beer. Ingredients: Sodium benzoate E211