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INGREDIENTS & RECIPES

Try one of our peer reviewed recipes and ingredient kits! Each of these recipes are designed and hand crafted by the staff at KJ. 

All kits include the required ingredients and instructions. 

  • RED WINE JUICE
  • WHITE WINE JUICE
  • RECIPE KITS

  • Try one of our peer reviewed recipes and ingredient kits! Each of these recipes are designed and hand crafted by the staff at KJ. 

    All kits include the required ingredients and instructions. 

  • GRAINS
  • EXTRACTS
  • HOPS
  • YEAST
  • EXTRAS
    • EQUIPMENT

    Starter kits are a great way to get started brewing. Our different kits have everything you need to get that first batch cooking. 

  • STARTER KITS

  • Starter kits are a great way to get started brewing. Our different kits have everything you need to get that first batch cooking. 

  • BREWING EQUIPMENT
  • KEGGING
  • BOTTLING
  • CONTAINERS
  • OTHER

    • Mashing -> converting the grain into a fermentable liquid

    • Bring 6-7 gallons of water in your brew pot to 155°F. This is our strike temperature. Turn off the heat to the pot.
    • If you are using standard Guelph tap water, add ¾ tsp of Calcium Chloride to the water. This raised the calcium in the water which makes the beer far hazier.
    • 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 153 °F for 60 minutes. It is very important to hold the temperature at 153°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.
      1. 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.
      2. Most brew pots will be able to maintain 153°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.
      1. 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.