Grains kit "Dyubel" ("Dowel") for beer making

Grains kits


Grains kit "Dyubel" ("Dowel") for beer making

  • Colour: 10 EBC
  • Bitterness: 20 IBU
  • Initial density: 14 SG
  • Final density: 2 SG
  • Alcohol: 6% ABV


  • Light malt (Pilsen)
  • Special malt (Munich)
  • Special malt (Spesial B)
  • Special malt (Cara 250)
  • Glucose
  • Hop
  • Yeasts
  • Recommended fermentation temperature: 20 – 22о С

History: Its history started in monasteries in the Middle Ages. The tradition was revived in the mid-19th century at the of the epoch of Napoleon. Flavour: Complex and rich malty sweetness. Flavour has chocolate and caramel tints. Moderate fruit ethers, dried currant and plums. Light tints of clove, spicy and pepper tints. The hop flavour is virtually indiscernible.

Description of a visual appearance: Amber colour with attractive reddish depth. Large dense consistent creamy (cream-like) head of a cream colour. Taste: Similar to the flavour. Rich and complex medium malty sweetness, moderately dry final tints.

Complex combination of malt, ethers, alcohol kinds and phenols, one can taste dried currant and dried fruit. Instruction The kit for making of 20 liters of beer Two-pause mashing. The first pause at 63о С – 60 minutes, the second one at 72о С – 30 minutes. Wort boiling - 60 minutes Hop No.1 – 50 minutes before the wort stops boiling Hop No.2 - 15 minutes before the wort stops boiling Fermentation should be conducted at 18-22о С 7-10 days of fermentation 14-21 days of maturation Necessary equipment: Boiler 30 l. Enamel pan will be OK. False bottom for filtering or a canvas bag. Isothermic jacket for a 30 liter boiler (or a blanket). Fermentation tank. Pour 15 l of water in a boiler and warm it up to 71о С. Pour crushed malt from a big sack, stir it to avoid lumps.

The mash temperature shall be 63 degrees centigrade, if lower, increase up to the required one by warming it up on a low heat and stirring. Avoid malt sticking to the bottom. Isolate (make coldproof) the boiler with the jacket or a simple blanket. mashing time is 60 minutes.

Warm up the malt up to 72о С carefully stirring it to avoid the distiller's grain sticking to the bottom. Prepare 9 liters of water to wash the distiller's grain, the necessary temperature is 70-80о С. Filter the wort with a colander into an intermediate tank (you can use a fermentation tank) and wash the distiller's grain with warmed water. Wash the boiler, pour the wort into it and start heating. When the wort boils, boil it for 90 minutes more adding the hop from the package No.1 10 minutes after boiling for bitterness. 15 minutes before boiling stops add the hop from the package No.2 for flavour.

Cool the wort as quickly as possible in the pot to 30о С.

Use the "chiller" or simply put the container into a bath with cold water. Pour the cooled wort into the fermentation tank and add yeasts. In 7-10 days fermentation will be finished. Carefully pour the obtained beer from the residue into the intermediate tank, add glucose from the kit package and mix. Pour the beer for carbonization (natural aeration) into bottles. In 3-4 days leave the beer in a dark cold place for maturation during 7-14 days. Net weight - 4.15 kg.

Technical features:

4.15 kg