The Student

by Connor Creighton May 01, 2019 5 min read

The Student

Beer of the Month Program

September 2017 (and indefinitely) – The Student – $15 (!!!)

*Update* May 2019 -> We continue to offer this beer at $15 to this day! 

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 websiteFacebookInstagram, and Twitter. We will also have a set price for the recipe that will include a discount of up to 25%!

The Student

CPA (Cheap Pale Ale) – 5.5 Gal – OG 1.048 – FG 1.010 – ABV 5% – IBU 34 – SRM 8

What better time to think of the plight of the university student and their perpetual lack of funds than September. This is the month Guelph’s population swells with students, and so we have a beer specially designed for the student budget, but everyone’s taste-buds. Our goal was to design the cheapest beer to make that still tastes good. This is “The Student” a CPA for September. BUT, because we love students so much we will be extending this promotion on this beer INDEFINITELY!!!

This beer is amber in colour, it has a nice full bodied malty flavour with light hop bitterness to back it up. It will be easy drinking and respectable. We hope you enjoy it!

If the beer does not seem hoppy enough, a simple fix is to add the second ½ ounce earlier in the boil. Adding it with the first ½ ounce will almost double the IBU’s! Orrrr, adding one ounce of Cascade in the final 5 minutes will add a refreshing pine and floral component that will really complement the malt character. 

Printer Friendly Version

A sample taken after racking out of primary, can’t wait to get this carbonated!

Ingredients (All available at our shop)

  • Canadian 2 Row x 9lbs
  • Crystal Medium x 1lb
  • Magnum (12% Alpha Acid) – 0.5oz @ 60 minutes
  • Magnum (12% Alpha Acid) – 0.5oz @ 20 minutes
  • US-05
  • Irish Moss (1 tsp for last 15 minutes of boil)
  • Dry Malt Extract (150-170g for priming at bottling)


We’re going to be producing this beer with the Brew-in-a-Bag (BIAB) method. We believe it is an easy, and cost effective way to make great all grain beer. These instructions are also catered to novice brewers. Please feel free to contact us if you have any questions.

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.
  • 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 154°F for 60 minutes. It is very important to hold the temperature at 154°F. If the temperature rises above 155°F it could make it significantly harder to ferment later.
    1. Most brew pots will be able to maintain 154°F without adding heat, if it drops add more heat to bring it up.
  • 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. There might still be some sugar on the grain that we’ll want to extract.
    1. Your brew pot will likely have about 4-5 gallons of water left in it, be sure that it is at 6 gallons for the next stage.
    2. *tip* we like to try eating a bit of the grain at this stage. If it tastes sweet then there is still sugar that needs to come off, if it tastes neutral then the majority of the fermentable sugar has been extracted.

Boiling -> Hop addition time

  • Bring 6 gallons of your wort to a rolling boil. Time to add hops. The total boil for this will be 60 minutes.
  • Add the 0.5oz of Magnum and start a timer for 60 minutes. All the while keeping the wort at a rolling boil.
    1. Keep an eye on the brew at all times, a boil over could be disastrous!
  • With 20 minutes left, add the final 0.5oz of Magnum hops
  • With 15 minutes left, add 1 tsp of Irish Moss, and if you’re using an immersion wort chiller, add that too!
  • When your timer goes off, take the pot off of heat, and try to get the temperature down to 72°F as quick as possible.
    1. 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 regards 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.
    1. 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. A 6 gallon carboy or pail would be large enough to ferment a 5 gallon batch.
  • Once the beer is in the fermenter. Open the US-05 yeast 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.
  • Place your fermenter somewhere that is around 18-20°C and let it ferment. Do not disturb it or open it up.
  • After 10 days have passed, take a hydrometer reading. It should be somewhere between 1.008-1.015
  • Either Rack the beer into a 5 or 6 gallon carboy (this is called secondary). Place the beer somewhere cool if possible. We like to chill it around 1°C. A cooler temperature will help clarify the beer
  • Or, if you don't want to risk oxidization, we recommend proceeding directly to the bottling stage now. Rack into a bottling bucket and follow the next steps. 

Bottling -> We’re getting close to Beer Time now.

  • It’s now been two weeks since we first starting brewing. Rack the now fermented and clarified beer into your bucket.
  • At the same time, mix the 150g of dry malt extract (you can use dextrose too) with 300ml of boiling water and add to the beer. Stir it in VERY gently.
  • Rack the beer into your bottles or growlers. Then, let them sit for 2 weeks at room temperature. Chill and enjoy!

Leave a comment

Also in Beer of the Month

Free Willamette
Free Willamette

by Connor Creighton November 01, 2019 8 min read

November's Beer of the Month is our award winning Free Willamette. It is a classic example of the California Common beer style. Made like a lager, it has rich malty notes balanced by strong hop character, while still being light and crisp like a lager.
Read More
3rd Time Lucky | Beer of the Month October 2019
3rd Time Lucky | Beer of the Month October 2019

by Connor Creighton October 09, 2019 9 min read

This is a beer we have been trying to make a long long time. Our initial efforts were all (delicious) failures. Even though they were double IPAs, we found them way too bitter. Finally, we figured out the solution to the bitterness problem. Once we sorted that out, everything else fell into place. This is a big, bold IPA that has tonnes of fruit forward hop flavour with just the right amount of finishing bitterness.
Read More
Full-Time Saison
Full-Time Saison

by Connor Creighton August 29, 2019 7 min read

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.
Read More