Feeling a little overwhelmed with all of the possible ingredients to make a beer out of? Try one of our peer reviewed recipes and ingredient kits instead! Each of these recipes are designed and hand crafted by the staff at KJ.
All kits include the required ingredients and instructions.
Every month we make a new recipe and feature it at a discounted price for the entire month. They're available for purchase both online and in-store.
Just like all of our other recipes, these kits are designed to be easy to make, and include complete step by step instructions.
Feeling a little overwhelmed with all of the possible ingredients to make a beer out of? Try one of our peer reviewed recipes and ingredient kits instead! Each of these recipes are designed and hand crafted by the staff at KJ.
All kits include the required ingredients and instructions.
One of the best parts about making beer (aside from drinking it) is the social aspect. Brewers love to swap recipes, discuss what well or horribly wrong in their brews. We thought it would be a fun idea to start a beer conversation here. We're going to make a beer every month here and encourage other brewers to make it as well. In the end, we're hoping we can share our opinions and experiences with the recipe and crowd-source some improvements. The recipes will be easy to make and we will gladly assist new home brewers in the production of these beers. They will all be 5.5 gallons in size. We find that after fermenting and racking a 5.5 gallon batch turns into a standard 5 gallon batch pretty quickly.
At the start of every month we will post the recipe in store, as well as on our website, Facebook, Instagram, and Twitter. We will also have a set price for the recipe that will include a discount of up to 25%!
Full-Time Saison
Saison – 5.5 Gal - OG 1.048 – FG 1.011 – ABV 4.9% - IBU 16 – SRM 3
July 16, 2019 – A day that will live in infamy. For this day was Devon’s first full-time shift here at KJ. She transitioned from working an easy breezy 4-day work week up to the full-time grind. Nothing will ever be the same here! Things are more organized, the smell of bleach wafts out daily from the production area, and the floors are shinier than ever. However, before she got to work fixing up the shop – she did the most important thing an employee can do here (aside from mopping) - She made a beer. This recipe and beer was 100% designed and brewed by Devon.
Full-Time Saison is a golden coloured, easy going Saison. It has some of the breadiness of a wheat beer, along with the crispness of a Saison. There are big notes of lemon, lime, and honey. It has lots of personality (like the creator of the beer) yet is very easy drinking. Be sure to enjoy a pint while you rake the leaves and clean the eavestroughs this fall.
Dry Malt Extract (0.4 cup for priming at bottling)
Important Tips on Brewing
Be extra cautious when it comes to cleaning! Once you have stopped boiling your wort everything that gets in contact with the beer MUST be sanitary.
The temperature of your mash is ABSOLUTELY CRITICAL. Not being in the 150-155f range can drastically affect your beer. Make sure you correct the temperature ASAP once all of the grain has been added to the mash.
Always let your beer ferment for 10 days! Do not disturb it, do not open the lid. It is absolutely natural for the airlock to stop bubbling after a few days, it is still fermenting though.
Oxidization:Airspace is always something to consider. When undergoing primary fermentation airspace is needed so that the beer can bubble up and ferment vigoursley without leaking out of the container. The fermentation creates a layer of CO2 that remains in the pail due to the airlock. Once primary fermentation is over and the lid has been opened, the layer of CO2 dissipates and oxygen replaces it. At this point airspace can ruin your beer. When racking into carboys make sure they are filled to the top, or you blast CO2 inside to prevent oxidization. Ask us for details on this!
Before bottling, make sure you use a priming calculator (many can be found online) to verify the amount of sugar that needs to be added.
Whats the deal with the acidulated malt?If you're using Guelph water, or any tap water from Ontario it is almost always very hard water. Hard water has a high pH, in order to get the pH down to the proper level for brewing we recommend adding 2.5-3% acidulated malt to your beer. It depends on the style a bit, but this is a good rule of thumb. Get in touch with us if you'd like a more in-depth explainer of pH and water adjustment!
Instructions
Mashing -> converting the grain into a fermentable liquid.
Bring 6 gallons of water in your brew pot to 155°F. This is our strike temperature. Turn off the heat to the pot.
Wrap the muslin/nylon bag around the brew pot and slowly pour all the milled grains into the bag. Stir them in while adding to prevent clumps. The addition of grain should drop the temperature down to 150-155°F.
We want to mash the grain at 151°F for 60 minutes. It is very important to hold the temperature at 151°F. If the temperature rises above 155°F it hurts the fermentation, or if it dips below 149°F it can lead to a thinner tasting beer.
The first 15-30 minutes are essential for the success of your brew. The temperature HAS TO BE IN THE RANGE OF 150-155°F. Sometimes adding the grain to the strike water does not lower the temperature enough, in this case add a little bit of cold water to bring the temperature down. Cover the pot with your lid and let it sit.
Most brew pots will be able to maintain 151°F without adding heat for 20 minutes, we recommend checking the temperature every 15 minutes, and if it drops add more heat to bring it up. We recommend opening the lid and using a thermometer in the liquid.
After 60 minutes, bring the temperature of the mashing grain up to 170°F and hold for 10 minutes. This is our mash out.
Time to remove the grain. Lift the bag full of grain out of the brew pot. Let the liquid in the bag dribble into your wort. Once that is done, put the bag inside of a brewing pail, or another empty pot. There will be about 4 gallons of wort in the brewpot, we need to get it to 6 gallons before we can begin the next stage.
Run warm water through the grains in the bag, aim for 170°f – let it run through the grains and add to the brewpot. Add until you reach 6 gallons.
PSA: It is natural to think that the grains need to be squeezed to get all of the liquid out of them, DO NOT DO THIS. Aggressively squeezing the grains will lead to tannin extraction and a doughy taste in your beer. Lightly pressing the bag is fine, but do not try to squeeze every last drop out.
Boiling -> Hop addition time
Bring 6 gallons of your wort to a rolling boil, and let it boil for 5 minutes, this is called the hot break. Start a 90-minute timer. Keep the wort boiling (212°f) and uncovered.
With 60 minutes left in the 90-minute timer, add 0.5oz of Magnum hops to the pot.
With 15 minutes left in the timer add the Irish Moss, and if you’re using a wort chiller add that too.
With 5 minutes left in the timer add 1oz of Motueka.
When your timer goes off, turn off the heat, and add 1oz of Motueka and then proceed to the cooling stage.
Now it’s time to cool the beer down to 75°f (20-25°c) as quickly as possible.
We love using a wort chiller for this, it can get the beer down to temperature in 20-30 minutes. Otherwise, you can immerse the brew pot in an ice bath or wait it out. The longer it takes, the greater the risk of infection
Fermentation -> Turning the wort into beer
After the boil is done it is time to be extra careful in regard to sanitation. We recommend using a no-rinse sanitizer called Starsan. Mix ¼ tsp of it with water in a 500ml spray bottle. Before we touch any part of the beer we spray it with Starsan.
Transfer the cooled wort into your fermenting pail or carboy. Run it though a strainer to catch any hop or grain residue.
It is also an important time to take a hydrometer reading. It should be around 1.048 give or take a few points.
Your choice of fermentation vessel is important. During primary fermentation, it will bubble up quite a bit, you want to be sure there is airspace for it to work away. Otherwise the pressure of it will push out the airlock.
Make sure the wort has been cooled to at least 25c!!! Adding yeast at a higher temperature will likely kill it.
Once the beer is in the fermenter, pour in the 11.5g sachet of BE-134 yeast
Put the bung and airlock in the hole (make sure there is water filled up to the line in the airlock). If using a pail, make sure the lid is sealed tight. Put the pail in a room that is in the range of 17-21°c.
After 10 days have passed, take a hydrometer reading. It should be somewhere between 1.008-1.012.
Lately, we have been of the opinion that secondary is an unnecessary step. Unless you are kegging, we recommend proceeding to the bottling stage. Clarification can occur in the bottle rather than in a carboy, and the risk of oxidization is greatly reduced.
Bottling -> We’re getting close to Beer Time now.
Rack the now fermented beer into a bucket.
At the same time, mix the priming sugar with 300ml of boiling water and add to the beer. Stir it in VERY gently.
Make sure to check out a priming calculator to verify the correct amount of sugar. Too much sugar and your beer will end up foamy, or even start blowing the caps off! Too little and the beer won’t be fully carbonated.
Rack the beer into your bottles or growlers. Then, let them sit for 2-3 weeks at room temperature. Chill and enjoy!
This month’s beer is all about easing the bitter taste left after a bad season. It’s a classic English Best Bitter. Like most English beers, it has a low ABV which means you can enjoy a couple more of them during the game. It has a spicy, earthy taste from the East Kent Golding hops, along with a nice caramel finish to balance the sharp bitterness. We chose a classic ale yeast for this recipe: Nottingham Ale.
This month’s beer is brought to you by Jeremy, he wanted to make a bayou themed beer named after his favourite fictional Bluegrass band: The Soggy Bottom Boys. This recipe is his take on “Mississippi Mud”, a Black and Tan slow brewed beer from you guessed it, Mississippi. Black and Tans are a traditional blend of pale and dark beers that lend to some very unique brews.
While this is a porter, the Pilsner base keeps it light. The addition of a multitude of darker malts add complexity and depth. The end result is a beer that is light enough to be drank on a hot summers day, but complex enough to be enjoyed by the campfire. Close out the rest of the summer with this delicious enigma of a brew!
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