Ingredients

4 cup spent grains

2 ½ cups Wholemeal flour

2 eggs

1 cup peanut butter

Instructions

Combine grains and flour in a bowl. Mix in peanut butter and eggs till all ingredients are fully combined into a dough

Roll out the dough on a floured board to 1cm thickness.

Cut out your desired shape with cookie cutters or form into desired shape

Transfer to baking tray and bake for 30 mins at 180*C

Reduce the heat to 95*C and bake for a further 2 hours or until the biscuits are dry.

Store in an airtight container

Notes

Please make sure there are No Hops in your grains as hops can be harmful for your dog

Store grains in the freezer till you’re ready to bake and allow to fully defrost.

Optional additions-

1 tbsp. Turmeric

1 tbsp. Dried Mint 

The post Spent Grain Dog Biscuits appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 30 min

Mash Water: 12.75 L

Sparge Water: 15.22 L @ 77 °C

Total Water: 27.97 L

Boil Volume: 24.42 L

Pre-Boil Gravity: 1.042

Vitals

Original Gravity: 1.045

Final Gravity: 1.008

IBU (Tinseth): 15

BU/GU: 0.34

Color: 6.9 EBC 

Mash

Strike Temp — 67.6 °C

Temperature — 62 °C — 60 min

Mash Out — 75 °C — 15 min

Malts (4.25 kg)

1.5 kg (35.3%) — Joe White Maltings, Traditional Ale Malt — Grain — 5.9 EBC

1.5 kg (35.3%) — Joe White Maltings, Pilsner — Grain — 3.2 EBC

1 kg (23.5%) — Corn, Flaked — Grain — 2.6 EBC

250 g (5.9%) — Voyager Craft Malt Dexter Malt — Grain — 7 EBC

Hops (35 g)

5 g (6 IBU) — Magnum 13.5% — Boil — 30 min

10 g (5 IBU) — Centennial 8.3% — Boil — 15 min

20 g (4 IBU) — Centennial 8.3% — Boil — 5 min

Miscs

1 item — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Fermentis US-05 Safale American Ale 81%

Fermentation

Primary — 20 °C — 10 days

Notes

Clean, light and ultra-refreshing — this Cream Ale pours bright with a smooth malt backbone and a subtle hint of dank hop character. Crisp on the finish and incredibly quaffable, it’s the kind of beer that disappears faster than you planned. Easy drinking, full of flavour, and perfect for any session.

Buy it Here

Link to Brewfather

The post Side Quest Ale (Cream Ale) appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 16.29 L

Sparge Water: 14.18 L @ 77 °C

Total Water: 30.47 L

Boil Volume: 25.92 L

Pre-Boil Gravity: 1.051

Vitals

Original Gravity: 1.058

Final Gravity: 1.013

IBU (Tinseth): 43

BU/GU: 0.74

Color: 27 EBC 

Malts (5.43 kg)

3.7 kg (68.1%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 5.9 EBC

700 g (12.9%) — Munich II — Grain — 23 EBC

650 g (12%) —  Carared — Grain — 47.5 EBC

300 g (5.5%) — Extra Light Crystal /  Caramalt — Grain — 50 EBC

80 g (1.5%) — Carafa Special I — Grain — 900 EBC

Hops (120 g)

20 g (18 IBU) — Galaxy 16.4% — Boil — 15 min

20 g (13 IBU) — Mosaic 11.9% — Boil — 15 min

20 g (7 IBU) — Galaxy 16.4% — Boil — 5 min

20 g (5 IBU) — Mosaic 11.9% — Boil — 5 min

20 g — Galaxy 16.4% — Dry Hop — day 4

20 g — Mosaic 11.9% — Dry Hop — day 4

Miscs

1 item — Whirlfloc — Boil — 15 min

2.4 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) Verdant IPA 77%

Fermentation

Primary — 20 °C — 7 days

Cold Crash — 4 °C — 2 days

Notes

The Red Rocket Red IPA has a healthy dose of Mosaic and Galaxy hops accompanied by the sweet malty backbone. This beer is a delicious symphony waiting to be enjoyed by the masses.

Buy it Here

Link to brewfather

The post Red Rocket Red IPA appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 30 min

Mash Water: 23.85 L

Sparge Water: 5.15 L

Total Water: 29 L

Boil Volume: 25.46 L

Pre-Boil Gravity: 1.058

Vitals

Original Gravity: 1.061

Final Gravity: 1.015

IBU (Tinseth): 25

BU/GU: 0.41

Color: 8.9 EBC 

Mash

Temperature — 70 °C — 60 min

Mash Out — 75 °C — 10 min

Malts (5.7 kg)

2 kg (35.1%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 2.9 EBC

2 kg (35.1%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC

1 kg (17.5%) — Blue Lake Milling Oats, Flaked — Grain — 2.8 EBC

500 g (8.8%) — Blue Lake Milling Wheat Flaked — Grain — 3.2 EBC

200 g (3.5%) — Cargill (Gambrinus) Honey Malt — Grain — 49.5 EBC

Hops (345 g)

55 g (7 IBU) — Amarillo 9.2% — Aroma — 30 min hopstand @ 77 °C

55 g (9 IBU) — Citra 12% — Aroma — 30 min hopstand @ 77 °C

55 g (9 IBU) — Mosaic 12.25% — Aroma — 30 min hopstand @ 77 °C

30 g — Amarillo 9.2% — Dry Hop — day 2

30 g — Citra 12% — Dry Hop — day 2

30 g — Idaho #7 12.7% — Dry Hop — day 2

30 g — Amarillo 9.2% — Dry Hop — day 5

30 g — Citra 12% — Dry Hop — day 5

30 g — Idaho #7 12.7% — Dry Hop — day 5

Hopstand at 77 °C

Miscs

2.4 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) Pomona 82%

Fermentation

Primary — 20 °C — 4 days

Primary — 22 °C — 5 days

Cold Crash — 4 °C — 3 days

Get Your Recipe Kit Here

Here is the link to Brewfather

The post It’s Just So Big N Juicy DDH NEIPA appeared first on Brew Distill Ferment.

With the aid of some of these revolutionary yeast labs we have put together a yeast comparison chart.

Lallemand and Fermentis are the two main yeast labs we carry in store, so we have based the comparisons around them.

We hope this chart will make your recipe planning just a little easier.

Check out our yeast here

Thanks to the following for providing information

Dereck Lacey from Bluestone yeast

Richard Chamberlain from Lallemand

Zachary Mann from Morebeer

Micheala Carter from Bevie

The post Yeast Substitution Chart appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 30 min

Mash Water: 20.4 L

Sparge Water: 7.68 L

Total Water: 28.08 L

Boil Volume: 25.46 L

Pre-Boil Gravity: 1.045

Vitals

Original Gravity: 1.048

Final Gravity: 1.010

IBU (Tinseth): 34

BU/GU: 0.70

Colour: 5.9 EBC 

Mash

Temperature — 69 °C — 60 min

Malts (4.55 kg)

3.9 kg (85.7%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC

500 g (11%) — Wheat Malt Craft — Grain — 3.5 EBC

150 g (3.3%) — Dexter Malt (Dextrine Malt) — Grain — 7 EBC

Hops (145 g)

30 g (16 IBU) — Motueka 8.3% — Boil — 15 min

15 g (9 IBU) — Nectaron 9.1% — Boil — 15 min

5 g (4 IBU) — Nelson Sauvin 11.5% — Boil — 15 min

20 g (2 IBU) — Motueka 8.3% — Aroma — 20 min hopstand @ 77 °C

15 g (2 IBU) — Nectaron 9.1% — Aroma — 20 min hopstand @ 77 °C

15 g (2 IBU) — Nelson Sauvin 11.5% — Aroma — 20 min hopstand @ 77 °C

25 g — Motueka 8.3% — Dry Hop — day 4

15 g — Nectaron 9.1% — Dry Hop — day 4

5 g — Nelson Sauvin 11.5% — Dry Hop — day 4

Hopstand at 77 °C

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation

Primary — 14 °C — 4 days

Primary — 16 °C — 5 days

Primary — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

Water Profile

Ca²⁺ 64 Mg²⁺ 11 Na⁺ 4 Cl^– 64 SO₄^2- 105 HCO₃^– 20

Here is the recipe Kit

Here is the link to Brewfather

The post En Zed Pilsna Recipe (New Zealand Pilsner) appeared first on Brew Distill Ferment.

Ingredients

1 Kg Honey

1 Mangrove Jacks M05 Mead Yeast

1g Yeast Nutrient

3L Water

Optional Ingredients

Carbonation Drops

Campden Tablets

Method

Clean and sanitise all brewing equipment.

Add the honey, water and nutrient to your fermenter.

Stir until the honey has dissolved.

Take a gravity reading of your wort and note it down.

Sprinkle the yeast over top and gently stir in with a sanitized spoon.

Allow to ferment at 20-25C until the gravity stabilises over 3 days. This can take up to 14 days but not limited.

When the Gravity has stabilised, you are ready to bottle desired.

Note:

For sparkling mead dose your bottle with Carbonation Drops and store in bottles that hold carbonation for 3-4 weeks.

For a still mead dose the fermenter with 1 Campden Tablet prior to bottling. If you would like to have a clearer mead allow for another 14-20 days of fermentation in a secondary vessel.

Check out our guide on Mead making equipment

The post Simple Mead Recipe appeared first on Brew Distill Ferment.

Boil Time: 60 min

Mash Water: 18.75 L

Sparge Water: 10.33 L

Total Water: 29.08 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.038

Vitals

Original Gravity: 1.043

Final Gravity: 1.007

IBU (Tinseth): 21

BU/GU: 0.48

Colour: 5.5 EBC 

Mash

Temperature — 65 °C — 60 min

Mash Out — 75 °C — 10 min

Malts (4 kg)

2.5 kg (62.5%) — Pilsner Malt — Grain — 3.2 EBC

1 kg (25%) — Briess Corn Yellow, Flaked — Grain — 2.6 EBC

500 g (12.5%) — Voyager Craft Malt Dexter Malt — Grain — 7 EBC

Hops (35 g)

15 g (5 IBU) — Saaz 2.7% — Boil — 60 min

20 g (16 IBU) — Citra 13.2% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation

Primary — 14 °C — 4 days

Primary — 16 °C — 5 days

Primary — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

Notes

This Mexican Lager is an easy drinking crisp pale lager with a smooth mouthfeel, delicate hop flavour with a light citrus twist coming from the late addition of Citra hops. Easy to brew and even easier to drink.

Here is the Recipe Kit

Here is the link to BrewFather

The post Once Upon A Time In Mexico (Mexican Lager) appeared first on Brew Distill Ferment.

Boil Time: 60 min

Mash Water: 19.95 L

Sparge Water: 9.45 L

Total Water: 29.4 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.040

Vitals

Original Gravity: 1.045

Final Gravity: 1.010

IBU (Tinseth): 25

BU/GU: 0.56

Colour: 5.9 EBC 

Mash

Temperature — 67 °C — 60 min

Malts (4.4 kg)

2.2 kg (50%) — Pilsner Malt — Grain — 3.9 EBC

2.2 kg (50%) — Wheat Malt — Grain — 3 EBC

Hops (45 g)

5 g (5 IBU) — Cascade 8.8% — Boil — 60 min

10 g (7 IBU) — Eclipse 17.7% — Boil — 10 min

10 g (6 IBU) — Idaho #7 13.1% — Boil — 10 min

10 g (4 IBU) — Eclipse 17.7% — Boil — 5 min

10 g (3 IBU) — Idaho #7 13.1% — Boil — 5 min

Yeast

1 pkg — Lallemand/Danstar BRY-97 American West Coast Ale 80%

Fermentation

Primary — 18 °C — 4 days

Primary — 20 °C — 5 days

Cold Crash — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

Notes

This American and Australian Style Wheat beer uses vibrant stone fruit and citrus forward hops, with equal parts of wheat and barley, to give this approachable beer enough character to leave you wanting more.

Buy the recipe kit Here

Here is the link to BrewFather

The post Little Ray Of Fluffy Sunshine (Hoppy Wheat Beer) appeared first on Brew Distill Ferment.

Boil Time: 60 min

Mash Water: 21.6 L

Sparge Water: 8.24 L

Total Water: 29.84 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.043

Vitals

Original Gravity: 1.049

Final Gravity: 1.011

IBU (Tinseth): 32

BU/GU: 0.65

Colour: 21 EBC 

Mash

Temperature — 68 °C — 60 min

Mash Out — 75 °C — 15 min

Malts (4.95 kg)

3.9 kg (78.8%) — Ale Malt — Grain — 6 EBC

500 g (10.1%) — Caramalt — Grain — 50 EBC

500 g (10.1%) — Carapils/Carafoam — Grain — 3.9 EBC

50 g (1%) — Carafa III — Grain — 1035 EBC

Hops (120 g)

20 g (12 IBU) — Amarillo 8.6% — Boil — 20 min

20 g (12 IBU) — Cascade 8.1% — Boil — 20 min

20 g (4 IBU) — Amarillo 8.6% — Boil — 5 min

20 g (4 IBU) — Cascade 8.1% — Boil — 5 min

20 g — Amarillo 8.6% — Dry Hop — day 7

20 g — Cascade 8.1% — Dry Hop — day 7

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients — Boil — 15 min

Yeast

1 pkg — Lallemand BRY-97 American West Coast Ale 80%

Fermentation

Primary — 18 °C — 4 days

Primary — 20 °C — 5 days

Cold Crash — 4 °C — 3 days

Notes

An amber, hoppy, moderate-strength American craft beer with a caramel malty flavour. Our version of this beer is more hop forward with a sweet caramel malt finish. A great tasting beer that won’t make you s#!t the bed.

Here is the link to Brewfather

Get your recipe kit Here

The post My Dog Stepped On A Bee Amber Ale appeared first on Brew Distill Ferment.

Temperature — 68 °C — 60 min

Mash Out — 75 °C — 15 min

Malts (4.51 kg)

3.7 kg (82%) — Weyermann Bohemian Pilsner Malt — Grain — 4 EBC

500 g (11.1%) — Weyermann Munich I — Grain — 15 EBC

310 g (6.9%) — Briess Carapils — Grain — 3 EBC

Hops (60 g)

35 g (18 IBU) — Saaz 4.4% — Boil — 60 min

25 g (6 IBU) — Saaz 4.3% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation

Primary — 14 °C — 7 days

Primary — 17 °C — 4 days

Cold Crash — 4 °C — 4 days

Notes

Crisp, complex and well-rounded yet refreshing.

Here is a Link to BrewFather

The post All Grain Recipe Czech Pale Lager appeared first on Brew Distill Ferment.

What is a SMaSH beer you ask. Well, it’s simple, SMaSH stands for Single Malt and Single Hop. Great for beginners and experienced brewers to really learn about a certain hop or base malt.

Click the link or check out the recipes in store.

When IPA it Cascades IPA SMASH Bro’s Series
https://share.brewfather.app/x5jwCHYXxKzFDo

Chullay Bin Pilsner SMASH Bro’s Series
https://share.brewfather.app/gC3HWxXzAM1HBX

Galaxy Not So Far Away Pale Ale SMASH Bro’s Series
https://share.brewfather.app/5G6WLMrGw3hh3g

Nectaron of the Gods Pale Ale SMASH Bro’s Series
https://share.brewfather.app/MFKRpwXLVAjQBU

Oz Lager SMASH Bro’s Series
https://share.brewfather.app/8bso5tkUfuc1P9

Simple Simcoe Says: Pale Ale SMASH Bro’s Series
https://share.brewfather.app/un19nsy3mkth4y

The post SMaSH Bro’s All Grain Recipes appeared first on Brew Distill Ferment.

1.5kg Red Cabbage (approx. 2 small to medium cabbages) 

40g Coarse Sea Salt

200g Granny Smith Apples

100g Fennel Bulb

100g Onion

10g Fennel Seeds

2 Whole cabbage leaves for the top of the ferment

Equipment:

2L Jar

Canning Funnel (optional)

Fermentation lid (lid with airlock)

Large Bowl

Knife

Chopping Board

Instructions:

· Wash and sanitise all equipment. 

· Slice cabbage into ¼ inch thick shreds, thinly slice apple, fennel, and onion.

· Put the cabbage into the bowl and sprinkle the salt over top. With clean hands massage and squeeze the salt into the cabbage. The cabbage will begin to release liquid and become translucent. The cabbage is ready when it is completely translucent, and you can squeeze all the liquid from a handful. Now add the apple, fennel, onion, and fennel seeds. Mix thoroughly.

· Transfer the mixture including the natural brine from the cabbage to the jar. Tamp the mixture down as it is added to the jar. Make sure to force any air pockets out and solids under the brine. Fill the jar leaving 2 inches of headspace.

· Take one of the whole leaves and rinse and fold it to fit into the top of the jar. Cover your Kraut mix with the leaf allowing it to slightly protrude the top of the jar. Add the second leaf if the first doesn’t fully cover and submerge the Kraut.

· Seal the jar with the fermentation lid there should be some light resistance from the cabbage leaf. Place on a plate to catch any overflow.

· Ferment the kraut in a cool place away from direct sunlight for 3 weeks (ideal temp is 18-20*c). Taste after 2 weeks to check the sourness is to your liking. If not sour enough allow to ferment for another week. When the kraut is to your taste, replace the fermentation lid with a regular lid store in the fridge for up to 10 months.

Note:

If you don’t have a fermentation lid burp the jar daily.

This sauerkraut is delicious served fresh as a side. If you want to up your game gently fry the kraut in some butter add a few generous dashes of red wine allow to cook on a medium heat till the wine has almost evaporated and serve.

The post Red Cabbage Sauerkraut with Apple and Fennel appeared first on Brew Distill Ferment.

All Grain

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 22.05 L

Sparge Water: 7.91 L

Total Water: 29.96 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.049

Vitals

Original Gravity: 1.055

Final Gravity: 1.010

IBU (Tinseth): 20

BU/GU: 0.37

Colour: 16.7 EBC 

Mash

Temperature — 64 °C — 60 min

Temperature — 75 °C — 10 min

Malts (5.1 kg)

3 kg (58.8%) — Pilsner — Grain — 3.3 EBC

1.3 kg (25.5%) — Munich I — Grain — 15 EBC

500 g (9.8%) — Weyerman Melanoidin — Grain — 75 EBC

300 g (5.9%) — Carapils/Carafoam — Grain — 3.9 EBC

Hops (55 g)

20 g (13 IBU) — Hallertauer 5.2% — Boil — 60 min

30 g (8 IBU) — Hallertauer 5.2% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 82%

Fermentation

Primary — 16 °C — 10 days

Carbonation: 2.7 CO₂-vol

Notes

The Amber Lager Style beer served at Oktoberfest from 1872 -1990

Here is the link to Brewfather

The post All Grain Recipe Märzen appeared first on Brew Distill Ferment.

3 kg Pale liquid malt

5 kg Dextrose

1 Pack Pure Distilling Whisky yeast

1 Pack Pure Distilling Crystal Clear

Pure Distilling Distilling conditioner

21 litres warm water (30-35 deg C)

DIRECTIONS

1. In a sterilised fermenter combine the sugar, malt and the water, making sure to dissolve the sugar completely.
2. Ensure the wash is between 24-30 deg C, this is the ideal temperature range you are aiming for.
3. Now ferment the wash for 10 days. Check gravity on day 10 ensuring it has fermented all the way out (FG <1.000). Clear with the Crystal Clear, following instructions on the packet.
4. Once fully cleared, usually 24-48 hours, transfer to your boiler & add distilling conditioner. Run still as normal.
5. Your Spirit is now ready to be cut back to your desired strength and aged with oak till you reach your desired flavour.

For the best results use a pot still. Alternatively removing the packing from a reflux condenser will produce a similar result with a reduction in flavour.

If you’re feeling adventurous, replace the sugar with a dark malt for a richer flavour. Cheers!

The post BDF EASY WHISKEY WASH RECIPE appeared first on Brew Distill Ferment.

Equipment:

Medium pot

Wooden spoon or silicon spatula

Thermometer

Baking tray lined with baking paper

Ingredients:

1kg of White sugar

¼ tsp citric acid (or 10ml of lemon juice)

Water as needed.

Method:

1. Place sugar in saucepan, add just enough water to dissolve into a thick syrup.

2. Turn stove onto a low heat and gently bring to a boil.

3. Mix the citric acid into the sugar.

4. Keep the temperature between 125ºc and 135ºc. The ideal temp is 133ºc. Use a tablespoon to introduce small amounts of water into the sugar mix to help keep the temperature below 135ºc. The colour will gradually change from clear to amber, then a dark red colour. As a time guide:

• Clear Candi Sugar is free of colour. This takes only a few minutes to achieve.

• Light candi sugar is a very light amber yellow (honey) colour. This can take as little as 15 minutes.

• Dark candi sugar is very deep red. This can take several hours.

5. When you reach the desired colour stop adding water and let the temperature rise to 150ºc.

6. Turn off the heat and pour into lined baking tray. Allow to cool.

7. When the mix has completely cooled smash into small chunks.

8. This is now ready to use. Happy Brewing

9. To Incorporate the Candi into your brew either put desired amount into a hop spider or dissolve in hot water before adding into your brew. If adding directly to the boiler turn off while dissolving to avoid scorching

The post Belgian Style Candi Sugar appeared first on Brew Distill Ferment.

Spiked Spiced Mulled Cider

2ltr cider

4 cloves

1 orange zest and juice

5 cardamon pods

¼ teaspoon nutmeg

2 star anise

1 cinnamon quill

½ cup demerara sugar or Raw

1 orange sliced for garnish.

Bourbon, Spiced Rum or Brandy. Drinkers’ choice

Gently toast the cloves, star anise and cinnamon till fragrant.

Combine cider, spices, sugar and the orange juice and zest in a pot and bring to a gentle simmer for 1 hour.

Strain the spices off the cider.

Spike glasses with a shot of chosen booze. Top the glass off with the strained hot cider. Garnish with the orange slice.

Consume with friends around the fire pit.

Mulled wine

1 750 ml bottle of red wine (Merlot, Shiraz, Cabernet Sauvignon etc.)

1 cinnamon

4 cloves

2 star anise

¼ cup Demerara sugar

1 lemon zest

1 orange sliced for garnish

Brandy

Gently toast the cloves, star anise and cinnamon till fragrant.

Combine wine, spices, sugar and the lemon zest in a pot and bring to a gentle simmer for 1 hour.

Strain the spices off the wine.

Spike the glasses with a shot of Brandy. Top the glass off with the strained hot wine. Garnish with the orange slice.

Consume rugged up next to a fireplace.

Spiked Mulled ginger beer.

2 ltr ginger beer

2 cinnamon quills

6 cloves

2 T fresh ginger peeled and chopped.

¼ t nutmeg

¼ cup honey

Bourbon or spiced rum. Drinkers’ choice

Combine ginger, cinnamon, cloves, ginger, nutmeg, and honey in a pot and gently simmer for 1 hour

Strain the spices off the Ginger beer.

Spike the glasses with a shot of chosen booze. Top the glass off with the strained hot ginger beer.

Consume in bed with your hot water bottle.

Don’t forget to drink responsibly.

The post Trio of Mulled Recipes appeared first on Brew Distill Ferment.

75% efficiency

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 19.17 L

Sparge Water: 10.02 L

Total Water: 29.19 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.039

Vitals

Original Gravity: 1.044

Final Gravity: 1.011

IBU (Tinseth): 21

BU/GU: 0.48

Colour: 24 EBC 

Mash

Mash Out — 75 °C — 10 min

Temperature — 65 °C — 60 min

Malts (4.14 kg)

2.7 kg (65.2%) — Pale Malt, Maris Otter — Grain — 5.9 EBC

700 g (16.9%) — Munich — Grain — 15 EBC

260 g (6.3%) — Carapils — Grain — 3 EBC

260 g (6.3%) — Special B — Grain — 290 EBC

220 g (5.3%) — Melanoidin — Grain — 70 EBC

Hops (50 g)

25 g (14 IBU) — Fuggle 4.6% — Boil — 60 min

25 g (7 IBU) — Fuggle 4.6% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Fermentis S-04 SafAle English Ale 75%

Fermentation

Primary — 18 °C — 10 days

Cold Crash — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

NOTES

This Irish-style red ale is a balanced beer. Featuring an approachable hop bitterness which rests on the palate with notes of caramel and toffee.

Here is the Link to Brewfather

The post All Grain Recipe Irish Red Ale appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 19.35 L

Sparge Water: 9.89 L

Total Water: 29.24 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.040

Vitals

Original Gravity: 1.045

Final Gravity: 1.010

IBU (Tinseth): 20

BU/GU: 0.45

Colour: 7.3 EBC 

Mash

Temperature — 64 °C — 60 min

Malts (4.2 kg)

4 kg (95.2%) — Weyermann Pilsner — Grain — 5 EBC

200 g (4.8%) — Briess Carapils — Grain — 4 EBC

Hops (50 g)

30 g (16 IBU) — Tettnang 4.5% — Boil — 60 min

20 g (4 IBU) — Tettnang 3.5% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) Köln 78%

Fermentation

Primary — 16 °C — 6 days

Primary — 18 °C — 3 days

Cold Crash — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

Notes

Kölsch is a refreshing style of beer that stands out for its crisp drinkability and exceptional balance of malt and fruit flavours.

Here is the Link to Brewfather

The post All Grain Recipe Kolsch appeared first on Brew Distill Ferment.

2.5 kg Molasses

4 kg Dextrose or brown sugar

1 Pack Pure distilling Rum yeast

1 Pack Pure Distilling Crystal Clear

Pure Distilling Distilling conditioner

21 litres warm water (30-35 deg C)

DIRECTIONS

1. In a sterilised fermenter combine the sugar, molasses and the water, making sure to dissolve the sugar completely.
2. Ensure the wash is between 24-30 deg C, this is the ideal temperature range you are aiming for.
3. Now ferment the wash for 10 days. Check gravity on day 10 ensuring it has fermented all the way out (FG <1.000). Clear with the Crystal Clear, following instructions on the packet.
4. Once fully cleared, usually 24-48 hours, transfer to your boiler & add distilling conditioner. Run still as normal.

For the best results use a pot still. Alternatively removing the packing from a reflux condenser will produce a similar result with a slight reduction in flavour.

If you’re feeling adventurous, replace the sugar with molasses for a 100% molasses run. Cheers!

The post BDF Molasses Rum Wash Recipe appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 19.53 L

Sparge Water: 9.76 L

Total Water: 29.29 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.039

Vitals

Original Gravity: 1.043

Final Gravity: 1.011

IBU (Tinseth): 34

BU/GU: 0.78

Colour: 74.5 EBC 

Mash

Temperature — 66 °C — 60 min

Malts (4.26 kg)

3.3 kg (77.5%) — Pale Ale Golden Promise — Grain — 5 EBC

400 g (9.4%) — Barley, Flaked — Grain — 3.3 EBC

300 g (7%) — Chocolate Malt — Grain — 750 EBC

260 g (6.1%) — Roasted Barley — Grain — 1400 EBC

Hops (85 g)

30 g (17 IBU) — East Kent Goldings (EKG) 4.7% — Boil — 60 min

25 g (8 IBU) — East Kent Goldings (EKG) 4.7% — Boil — 20 min

30 g (8 IBU) — East Kent Goldings (EKG) 4.7% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — S-04 74%

Fermentation

Primary — 18 °C — 14 days

Carbonation: 2.4 CO₂-vo

Notes

Alternative Yeast Options – Fermentis SafAle S-04 Or Lallemand Windsor.

Irish Dry Stout is Dark black beer with a dry-roasted character thanks to the use of roasted barley.

The emphasis on coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character.

Hop bitterness is medium to medium high.

Here Is the Link to Brewfather

Get your recipe kit here

The post All Grain Recipe Irish Stout “Guinness” Style Clone appeared first on Brew Distill Ferment.

Transfer your beer to a keg by using your preferred method, ie. syphon,  fermenter tap, pressure transfer etc.

Once you have transferred your beer, connect your Co2 connector to the Co2 post on your keg and set the Co2 bottle regulator to 10-12 psi. Let the Co2 build up in the keg then pull the pressure relief valve 2-3 times. Waiting between pulls to allow the pressure to build back up, purging any oxygen from the head space of the keg.

At this stage we like to check for any potential leaks in the lid, posts or PRV by simply spraying sanitiser or soapy water & checking for any bubbles coming out of connection points.

Once this is done, let the keg sit in the kegerator/fridge between 2-4 degrees Celsius for 2 weeks with the Co2 connected.

After 2 weeks your beer will be carbonated and ready to pour, no need to adjust the dial on your Co2 regulator to dispense, just pour and enjoy.

Quick Force Carbonation Method

For this next method we follow the exact same process as the previous method up until the point of getting the keg in the fridge. At this point the main difference will be the pressure that the regulator on your Co2 bottle will be set at.
Connect the Co2 connector to the Co2 post, purge the keg as before using 10-12 psi. Now with the keg purged of any oxygen, set the Co2 regulator to 25-30 psi, making sure you have the appropriate PRV that can hold at least 35 psi. Let the keg sit for 2-3 days.


After 2 full days of carbonating, you can check the carbonation levels by disconnecting the Co2 connector, pulling the PRV to release any excess pressure, then adjust your regulator to 10-12 psi, then reconnecting the Co2 connector to dispense a test sample. If your beer is not carbonated enough to your liking, adjust the regulator back to 25-30 psi and let sit for another full day.

Once your beer has done carbonating, always release excess pressure from the keg using the PRV and set the Co2 regulator back to 10-12 psi for dispensing.

And don’t forget to enjoy responsibly (or not, who are we to judge)

The post How To Carbonate Your Kegs appeared first on Brew Distill Ferment.

4 kg (85.3%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 2.9 EBC

250 g (5.3%) — Joe White Maltings Crystal — Grain — 142 EBC

220 g (4.7%) — Briess Carapils — Grain — 3 EBC

220 g (4.7%) — Wheat Malt Craft — Grain — 3.5 EBC

Hops (165 g)

20 g (9 IBU) — Citra 12.9% — Boil — 5 min

20 g (7 IBU) — Mosaic 11.1% — Boil — 5 min

20 g (9 IBU) — Simcoe 13% — Boil — 5 min

15 g (2 IBU) — Citra 12.9% — Aroma — 20 min hopstand @ 77 °C

15 g (2 IBU) — Mosaic 11.1% — Aroma — 20 min hopstand @ 77 °C

15 g (3 IBU) — Simcoe 13% — Aroma — 20 min hopstand @ 77 °C

20 g — Citra 12.9% — Dry Hop — day 3

20 g — Mosaic 11.1% — Dry Hop — day 3

20 g — Simcoe 13% — Dry Hop — day 3

Hopstand at 77 °C

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) Verdant IPA 77%

Fermentation

Primary — 20 °C — 14 days

Carbonation: 2.4 CO2-vol

Notes

This classic Pale Ale recipe is a refreshing treat all year round but more so in the summer heat.

Follow the link to the brew father app or put the recipe into your preferred app.

Here is the link to Brewfather

Get your recipe kit here

The post All Grain Classic Combo Pale Ale appeared first on Brew Distill Ferment.

INGREDIENTS

• Leg of Ham
• Misty Gully Maple Ham Cure

DIRECTIONS

1. Weigh your leg of ham then place in a deep plastic or glass container.
2. To make brine, dissolve 130g of Misty Gully Maple Ham Cure per litre of water. Make enough brine to fully submerge the meat in its container.
3. Inject 25% of the total weight of the ham with additional brine. For eg. A 4kg leg of ham should be injected with 1L of brine. Pump into thick sections of the meat or in near the bone to ensure a thorough cure.
4. Keep in the fridge for 24 hours for every 500g of meat.
5. Once cured, rinse the meat to remove excess cure, then soak meat in cool water for 3-4 hours, changing the water every hour to reduce excess saltiness.
6. Cook in oven or smoker at 110 degrees Celsius until your meat reaches an internal temperature of 65 degrees Celsius.
7. Set aside to cool completely.
8. Prepare your ham as usual, for example, score with diamond pattern & stud with cloves before warming in the oven to serve. Enjoy!
9. PS. Don’t share with doggo’s, it’s too salty & will make him ill. He will give you eyes though!!

The post Christmas Maple Ham Recipe appeared first on Brew Distill Ferment.

EQUIPMENT

• 23L+ Fermenter + accessories (airlock, grommet, stick-on thermometer)
• Sanitiser of choice
• 5L capacity pot
• Strainer
• Paddle
• Enough bottles for 22L or keg

INGREDIENTS

• 20 lemons
• 2kg of dextrose
• 500g lactose
• 1x sachet of yeast nutrient
• 1x sachet of either Lalvin EC-1118 or Mangrove Jack’s Cider Yeast M02 or SafCider AB-1
• Carbonation drops

RECIPE

1. Sterilise your fermenter + accessories, strainer & paddle with steriliser of choice & set aside.
2. Wash lemons well, slice with skin on & remove seeds.
3. In the pot, heat 5L of water & add in lemons, dextrose & lactose. Simmer for 20-30 minutes.
4. Pour hot mixture through strainer into your fermenter. Add enough cold water to reach 22L mark.
5. Add yeast nutrient and stir thoroughly.
6. Once temperature of liquid is 30 deg Celsius and below pitch yeast & stir well to combine.
7. Fit the airlock to the fermenter lid & close tightly.
8. Allow to ferment for 72 hours or until bubbling has ceased.
9. Bottle using carbonation drops. Follow pack instructions for dosage.
10. Allow these to sit for 2-3 weeks to allow for carbonation to occur & flavours to mature.

The post Hard Lemonade Recipe appeared first on Brew Distill Ferment.

Batch Size: 19L
Brewhouse efficiency: 72%
OG: 1.051
FG: 1.013
IBUs: 27
ABV: 5.1%

MALT/GRAIN BILL

2.3kg Maris Otter
900g Munich malt
455g Chocolate malt
455 Victory malt
230g Crystal malt
230g Carafa T3

HOPS & ADDITIONS SCHEDULE

43g Fuggles [5% AA] at 60 minutes
28g Fuggles at flame-out
230–450g coarsely ground roasted coffee, post fermentation (something with rich cocoa notes rather than the fruitier coffees).

YEAST

Fermentis Beer Yeast Safale S-04 11.5

Or

Lallemand Yeast LalBrew Verdant IPA 11g

DIRECTIONS

Mill the grains and mix with 11.8 L of 73°C strike water to reach a mash temperature of 67°C. Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 15.6L and top up as necessary to obtain 23L of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 17°C. Aerate the wort with pure oxygen or filtered air and pitch yeast.

Ferment at 17°C for 14 days. Allow the temperature to free-rise while making your cold-brew coffee addition: place ground coffee (minus 55–85 g) in a sealable container and cover with water, steeping for 2–3 days. At the same time, put the remaining ground coffee in a muslin bag and steep in the beer. Remove the steeped grounds from the beer, then strain the cold-brew and add to taste into the finished beer. Cold crash, then bottle or keg the beer and carbonate to 2.25 volumes of CO2.

The post Coffee Stout Recipe appeared first on Brew Distill Ferment.

As you’ll see in this recipe, we use our Hi Mountain Jerky Gun to stuff our sausages. This handy little gadget comes with several nozzle attachments, one of which is a sausage stuffing head which coped just fine with our chunky mix. So don’t feel like you need expensive stuffing equipment to make your own sausages at home.

At the end of the sausage making recipe we’ll share another recipe on how to use your homemade Lap Cheong to make Sticky Rice with Shitake Mushrooms and Lap Cheong. Guaranteed to satisfy washed down with your own home brew!

PREP TIME: 1 hour

DRYING TIME: 3-4 days

YIELD: approximately 2 dozen

INGREDIENTS

• 1.1 kg of lean pork meat (shoulder and/or leg meat)
• 500 grams of pork fat (we used pork belly)
• 1 pack Misty Gully size 23 Sausage Casings
• 1 cup sugar (for candied pork fat)
• 200ml water
• 4.8 gram Misty Gully Cure #1 (2%)
• 22.5 grams of salt
• 90 grams of sugar (stuffing)
• Half tablespoon red rice yeast, crushed in a mortar & pestle
• 40 grams chilli powder
• 15 grams Sichuan peppercorns ground
• Half teaspoon grated nutmeg
• 15 grams of pressed ginger paste
• 2 cloves of pressed garlic paste
• 60ml light soy sauce
• 45ml rose wine

EQUIPMENT

• Hi Mountain Jerky Gun
• Kitchen Twine
• Mixing bowl
• Cling film
• Toothpick

RECIPE

1. Separate the lean meat and fat. Dice each into pea-sized pieces. Re-weigh each to make sure you’re still at 1.1kg lean meat & 0.5kg fat after trimming.
2. Make the candied pork fat. For this, blanch the pork fat for ~2 min in boiling water, rinse off and let it drain for a minute or two. In a small bowl, alternate layers of pork fat and sugar until all pork fat is covered. Cover with cling film & leave in the fridge overnight.
3. Mix the lean meat with the items in bold in the ingredient list. Cover with cling film & leave in fridge overnight.
4. Next day, cut approximately 30cm lengths of sausage casing. Feel free to use any casing you wish, simply follow the instructions on the package as they made need soaking prior to use.
5. Rinse the sugar off the pork fat & drain excess water thoroughly. Combine the lean meat with the fat, together with the 200ml of water. Mix thoroughly for 3-5 minutes to ensure all ingredients are incorporated well throughout.
6. Attach the sausage stuffing nozzle to the Hi Mountain Jerky Gun. Scrunch your casing over the nozzle, leaving approximately 5 or so centimetres of casing remaining at the end. Tie an overhand knot at the end of the casing.
7. Stuff the filling through the Hi Mountain Jerky Gun & gently fill. Once all the casing has been stuffed, once again leave approximately 5 or so centimetres of casing and knot at the end.
8. Using a toothpick, puncture the sausage every 2-3 centimetres or so down the whole casing. Turn 90 degrees, and repeat. Repeat 2 more times.
9. Cut 10-15cm lengths of baker’s twine, tie it in a loop. Separate each 30cm sausage into individual Lap Cheong’s by laying the loop of twine under the sausage in the middle, looping it through the loop, and tightening. In this way, they are able to be hung easily.
10. Now give the sausages a quick rinse off, pat dry with paper towel & place in the oven at 50 deg Celsius for 24 hours with the fan ON.
11. After 24 hours, hang your sausages in a cool, dry, sunny place for approximately 3-4 days. Keep in your refrigerator for up to 2 week or store in your freezer for up to 6 months. Enjoy!

BONUS RECIPE USING LAP CHEONG

STICKY RICE WITH LAP CHEONG SAUSAGE 

INGREDIENTS 

• 2 cups uncooked glutinous rice 
• 6 dried shiitake mushrooms 
• 1.25 cups of dried shrimps 
• 3 links of Lap Cheong sausage 
• 2 tablespoons of neutral oil of choice 
• 1.5 teaspoons salt 
• 1 teaspoon Shaoxing wine 
• 1.5 tablespoons light soy sauce 
• 2 teaspoons dark soy sauce 
• 1 tablespoons oyster sauce 
• 1.25 teaspoons toasted sesame oil 
• 2-3 scallions for garnish 

RECIPE 

1. Submerge mushrooms in hot water for 30 minutes until tender. Remove, drain and dice. Meanwhile, submerge shrimp in hot water for 30 minutes until rehydrated. Remove, drain and pat dry with paper towel. 
2. Prepare the rice according to instructions on the packet. Set aside to cool. 
3. Heat the oil in a wok over medium heat. Add the mushrooms to the wok along with the shrimp, sausage (which have been cut into thin slices on the diagonal) and salt and stir fry for 3-5 minutes until the mushrooms are browned. 
4. Add rice to the wok & lower heat & stir-fry for another few minutes.  
5. Add the Shaoxing wine, soy sauces, oyster sauce & toasted sesame oil & agitate the work rapidly to mix all ingredients thoroughly. 
6. Serve immediately topped with thinly sliced scallions.  

The post Lap Cheong (Chinese Sausage) Recipe appeared first on Brew Distill Ferment.