Guys, I'll list what I have in my pantry to make beer. Suggest.

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  Angelo

  1/10/25, 6:54 AM

  Extract Amber

  Extract Brown

  Extract Light Brown

  Extrat Pale

  Extrat Weizen

  Liquid malt extract Dark

  Liquid malt extract Light

  Hop Mosaic

  Hop Callista

  Hop Magnum

  Hop Melon

  Yeast US-05

  Yeast S-33

  Recommend me

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  Angelo

  1/10/25, 9:59 AM

  Tropical Pale Ale (1 gallon)
  Ingredients:

  Pale Extract: 453g .
  Light Brown Extract: 90g. (for body and color)
  Mosaic Hops:
  1.5 g. for bitterness (at 60 minutes)
  3 g. for aroma (at 10 minutes)
  2 g. for dry hopping (after 3 days of fermentation)
  US-05 Yeast: about 1/3 packet
  Water: up to 1 gallon (3.78 liters)
  Method:
  Wort Preparation:

  Bring 1 liter of water to a boil.
  Add Pale Extract and Light Brown Extract. Stir well to avoid lumps.
  Add 1.5g. Mosaic Hops and boil for 60 minutes.
  Flavoring:

  Add 3g. Mosaic Hops in the last 10 minutes of the boil.
  Cooling:

  Quickly cool the wort to around 20-22 °C
  Transfer to the iGulu Keg:

  Pour the wort into the iGulu Keg and add water up to the 1-gallon line (if necessary). Stir well to aerate.
  Yeast Pitch:

  Rehydrate about 1/3 packet of US-05 yeast and add to the wort.
  Dry Hopping:

  After 3 days of fermentation, add 2g of Mosaic hops directly to the keg.
  Final Fermentation and Tasting:

  Let ferment for a total of 8 days at around 20C.
  Expected Result:

  OG: Around 1,048
  FG: Around 1,012
  ABV: Around 4.7%
  Characteristics: Light golden color, tropical and citrus notes, light body, good drinkability.
  
  

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• F

  Freddie Admin

  1/10/25, 10:13 PM

  That's awesome! Thank you for sharing the recipe. Let me share one as well!

  Milk Stout

  - OG=1.064（16°P）
  - FG=1.019（5°P）
  - Alcohol：5.9% ABV
  - Color：32 SRM
  - IBU = 36

  - Ingredients
    - Dry Malt Extract：Briess---Pale ale DME                           1.0 lbs.（454g）
    - Specialty Malt：   Briess---Black Barley                             2.1  oz.（60g）
                                      Briess---Dark Chocolate Malt               1.8  oz.（51g）          
                                      Briess---Caramel 30L Malt                    1.8  oz.（51g）   
    - Pellet Hops：Yakima---Willamette  6.5%AA                             0.18  oz.（5.1g）
                            Yakima---East Kent Goldings  6.5%AA               0.26  oz.（7.4g）     
    - Other Additions：Lactose                                                           3.6  oz.（102g）
    - Dry Yeast：Fermentis---Safale US-05                                      0.11  oz.（3.0g）

  - Tools
    - iGulu F1
    - Stainless steel pot（≥6L）
    - Digital thermometer
    - Filter bag（Nonwoven）

  - Step by step
    - Mill or crack the specialty malt and place loosely in a non-woven bag. Avoid packing the grains too tightly in the bag. Steep the bag in about 2 liters of water at roughly 170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. 
    - Allow the bags to drip into the kettle while you add the malt extract. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 1.3gallons (5.0 L) . Stir thoroughly to help dissolve the extract and bring to a boil.
    - The total wort boil time is 60 minutes. Add the first hop（Willamette） as soon as the wort begins to boil. Add the second hop（East Kent Goldings）and lactose（It should be noted that those who are lactose intolerant can omit this.） with 10 minutes left in the boil.
    - Chill the wort to 65 °F (18 °C) . It can be quickly cooled using an ice water bath or by placing it in the refrigerator.
    - Transfer the clear wort from the top layer into the iGulu keg and add dry yeast. 
    - Place the iGulu keg into the F1 machine, diy recipe. 
      - 68℉（20℃）      8days
      - 71.6℉（22℃）   3days
      - 39.2℉（4℃）     2~4days
  
  

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• 

  Angelo

  1/11/25, 2:07 AM

  Amber Ale

  Ingredients

  • Amber Extract: 1 lb (453 g)
  • Brown Extract: 3.17 oz (90 g)
  • Callista Hops:
    • 0.035 oz (1 g) for bitterness (at 60 minutes)
    • 0.07 oz (2 g) for aroma (at 15 minutes)
  • Yeast S-33: about 1/3 of the packet
  • Priming Sugar (dextrose or glucose): 1.4 oz (40 g)
  • Natural Water: up to 1 gallon (3.78 liters)

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  Method

  1. Preparing the Hop Tea

  1. Bring 2 cups of water to a boil in a small pot.
  2. Turn off the heat and allow it to cool for 1-2 minutes until the temperature reaches 79-82°C (175-180°F).
  3. Place 1 g of Callista hops in a tea infuser or tea ball. Let it steep in the hot water for 20 minutes.

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  2. Preparing the Wort

  1. Fill the iGulu fermenter halfway with natural water.
  2. Add the prepared hop tea to the fermenter.
  3. Fill the fermenter with water up to the 1 gallon (3.78 liters) line.
  4. Add 1.4 oz (40 g) of priming sugar and stir well to dissolve.
  5. Sprinkle about 1/3 of the packet of S-33 yeast over the wort.
  6. Add the Amber and Brown extracts and stir well to avoid clumping and to oxygenate the wort.

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  3. Fermentation

  1. Seal the iGulu fermenter and install it into the machine as usual.
  2. Allow fermentation to take place for 8 days at around 68°F (20°C).

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  This recipe will give you a delicious Amber Ale after fermentation!

   

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