Each month we release a new recipe for our Beer of the Month. They are always recipes that we have personally brewed ourselves, and have to pass a taste test amongst all of the staff here (tough job we know!). 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, and Instagram. We will also have a set price for the recipe that will include a discount of up to 25%!
Lager – 5.5 Gal - OG 1.047 – FG 1.002 – ABV 5.7% - IBU 22 – SRM 3.5
Devon was brave enough to marry the baby of a big Italian family. And while Eric is lovable, he also has his shortcomings – like being able to navigate in a car, inability to cook, or even his ability to show up on time. But despite the many many flaws she loves the man, and on occasion she likes to brew him up his favourite beer: The Jabroni. An easy-going lager that is reminiscent of the famous lager the name rhymes with.
A great blend of high-quality malts and spicy hops. We fermented this one with the new NovaLager yeast which is far more lenient than your traditional lager yeast. It can ferment cleanly between 12-20°C, and does not require a diacetyl rest. Which means this beer can be fermented year-round. Unlike Eric, this beer arrives right on time.
Boil Schedule (minutes)
Extras – Sold Separately
1 Teaspoon 48 priors to bottling
(only if kegging)
1/10th ounce at fermentation
1 tsp for last 15 minutes of boil
150g (1/2 cup) at bottling for priming
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.
(please note, most of these pictures are from other beers - but the beauty of brewing is that the majority of steps for brewing beers are very similar, and these photos are equally instructive for any style of beer.)
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 150°F for 60 minutes. It is very important to hold the temperature at 150°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 150°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 brew pot, 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 brew pot. Add until you reach 6 gallons.
PSA: It is natural to think that the grains need to be squeezed to get all 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 -> Sterilizing the wort time.
Bring 6 gallons of your wort to a rolling boil, and let it boil for 5 minutes, this is called the hot break.
Set a timer for 90 minutes, keep the wort boiling (212°f) and uncovered.
With 30 minutes left in the timer add ½ ounce of Magnum to the boil and continue to boil.
With 15 minutes left add 1tsp of Irish Moss, and then with 5 minutes left add 2 ounces of Saaz hops.
When your timer goes off, turn off the heat, 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 regarding 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 1.047 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 23c!!! Adding yeast at a higher temperature will likely kill it.
Once the beer is in the fermenter, pour in the entire package of NovaLager yeast, and then add 1/10th of an ounce of Amylo 300 to the fermenter. (we like to fill a shot glass 10% full and pour it in)
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 12-20°C. We fermented this beer at an ambient temperature of 18°C. Unlike most lager recipes, this one does not need a diacetyl rest.
Let the beer ferment for 10 -14 days, It will do the majority of the fermentation in the first few days, but letting it sit will help with clarity and settling flavours.
Biofine Addition: We recommend doing this if you are kegging. For bottling, skip this step. Biofine will help clear your beer and make it all the more pretty. Add 1 teaspoon 48 hours before kegging. Add it to your fermenter or to secondary.
After 10-14 days proceed to the bottling stage. Take a hydrometer reading. It should be somewhere between 1.000 – 1.004
Lately, we have been of the opinion that secondary is an unnecessary step. Unless you are kegging, we recommend skipping secondary and going straight to the bottling process. 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!