Dagens flasking av Porter og Weisbock
Porteren hadde OG :1062 noe lavere en mallet 1064.
brukte WLP007 og havnet på FG :1013.
Weisbock`en hadde OG: 1075
brukte WLP400 og havnet på 1018 som hva målet.
Står nå i varmeskapet for karbonering.
Gleder meg til å teste dette.
batch 11krana
porter
Porter/stout special (8 H)
Type: All Grain
Batch Size: 25,00 l
Boil Size: 33,12 l
Boil Time: 60 min
End of Boil Vol: 29,12 l
Final Bottling Vol: 23,50 l
Fermentation: Ale, Two Stage
Date: 30Aug 2014
Brewer: Jan Erik
Asst Brewer:
Equipment: krana bryggeri- All Grain
Efficiency: 70,00 %
Est Mash Efficiency: 78,4 %
Taste Rating: 30,0
Prepare for Brewing
- Create a yeast
starter with 1,58 l of wort
- Clean
and Prepare Brewing Equipment
- Total
Water Needed: 46,36 l
Water Prep
|
Amt
|
Name
|
Type
|
#
|
%/IBU
|
8,00 g
|
Chalk kalsium karbonat CaCO3 (Mash 0,0 mins)
|
Water Agent
|
1
|
-
|
5,00 g
|
Baking Soda NaHCO3 (Mash 60,0 mins)
|
Water Agent
|
2
|
-
|
Mash or Steep Grains
Mash Ingredients
|
Amt
|
Name
|
Type
|
#
|
%/IBU
|
5,50 kg
|
Pale Malt, Maris
Otter (Thomas Fawcett) (5,9 EBC)
|
Grain
|
3
|
73,0 %
|
0,62 kg
|
Cara Plus 100
(120,0 EBC)
|
Grain
|
4
|
8,2 %
|
0,49 kg
|
Munich 20L
(Briess) (25,0 EBC)
|
Grain
|
5
|
6,6 %
|
0,37 kg
|
Wheat Malt, Pale
(Weyermann) (3,9 EBC)
|
Grain
|
6
|
4,9 %
|
0,27 kg
|
Oats, Flaked
(Briess) (2,8 EBC)
|
Grain
|
7
|
3,6 %
|
0,18 kg
|
Black Malt (Thomas Fawcett) (1300,2 EBC)
|
Grain
|
8
|
2,4 %
|
0,10 kg
|
Chocolate Malt (Thomas Fawcett) (1000,8 EBC)
|
Grain
|
9
|
1,3 %
|
Mash Steps
|
Name
|
Description
|
Step Temperature
|
Step Time
|
Mash In
|
Add 25,35 l of water at 70,9 C
|
66,0 C
|
60 min
|
Mash Step
|
Error: Infusion temperature above boiling. Add more water!
|
72,0 C
|
15 min
|
- Fly sparge with 21,02
l water at 75,6 C
- Add water to achieve
boil volume of 33,12 l
- Estimated pre-boil
gravity is 1,056 SG
Boil Ingredients
|
Amt
|
Name
|
Type
|
#
|
%/IBU
|
28,66 g
|
Northern Brewer
[8,50 %] - Boil 60,0 min
|
Hop
|
10
|
20,9 IBUs
|
1,00 Items
|
Whirlfloc Tablet
(Boil 15,0 mins)
|
Fining
|
11
|
-
|
28,66 g
|
East Kent Goldings (EKG) [5,00 %] - Boil 15,0
min
|
Hop
|
12
|
6,1 IBUs
|
1,00 tsp
|
Yeast Nutrient
(Boil 15,0 mins)
|
Other
|
13
|
-
|
- Estimated Post Boil
Vol: 29,12 l and Est Post Boil Gravity: 1,066 SG
Cool and Transfer Wort
- Cool
wort to fermentation temperature
- Transfer
wort to fermenter
- Add water if needed
to achieve final volume of 25,00 l
Fermentation
Ingredients
|
Amt
|
Name
|
Type
|
#
|
%/IBU
|
1,0 pkg
|
Dry English Ale (White Labs #WLP007) [35,49 ml]
|
Yeast
|
14
|
-
|
- Measure Actual
Original Gravity _1062__ (Target: 1,066 SG)
- Measure Actual Batch
Volume ___25_ (Target: 25,00 l)
Weisbock batch 12
Type: All Grain
Batch Size: 25,00 l
Boil Size: 34,12 l
Boil Time: 90 min
End of Boil Vol: 28,12 l
Final Bottling Vol: 24,00 l
Fermentation: Ale, Two Stage
Date: 24 Aug 2014
Brewer: Jan Erik
Asst Brewer:
Equipment: Krana bryggeri- 25 liter2
Efficiency: 70,00 %
Est Mash Efficiency: 78,4 %
Taste Rating: 30,0
Prepare for Brewing
- Create a yeast
starter with 2,70 l of wort
- Clean
and Prepare Brewing Equipment
- Total
Water Needed: 47,04 l
Water Prep
|
Amt
|
Name
|
Type
|
#
|
%/IBU
|
6,00 g
|
Chalk kalsium
karbonat CaCO3 i mesken (Mash 60,0 mins)
|
Water Agent
|
1
|
-
|
5,00 g
|
Calcium
ChlorideCaCI2 i skyllevann (Mash 0,0 mins)
|
Water Agent
|
2
|
-
|
5,00 g
|
Gypsum (Calcium
Sulfate)CASO4 i skyllevann (Mash 0,0 mins)
|
Water Agent
|
3
|
-
|
2,50 g
|
Baking Soda NaHCO3
i mesken (Mash 60,0 mins)
|
Water Agent
|
4
|
-
|
Mash or Steep Grains
Mash Ingredients
|
Amt
|
Name
|
Type
|
#
|
%/IBU
|
5,20 kg
|
Wheat Malt, Pale
(Weyermann) (3,9 EBC)
|
Grain
|
5
|
57,0 %
|
2,39 kg
|
Pilsner (4,5 EBC)
|
Grain
|
6
|
26,2 %
|
0,94 kg
|
Munich 20L
(Briess) (25,0 EBC)
|
Grain
|
7
|
10,3 %
|
0,29 kg
|
Caramel Malt - 40L
(Briess) (78,8 EBC)
|
Grain
|
8
|
3,2 %
|
0,24 kg
|
Special B
(Dingemans) (290,6 EBC)
|
Grain
|
9
|
2,6 %
|
0,07 kg
|
Chocolate (Briess)
(689,5 EBC)
|
Grain
|
10
|
0,7 %
|
Mash Steps
|
Name
|
Description
|
Step Temperature
|
Step Time
|
Mash In
|
Add 27,58 l of water at 74,5 C
|
67,0 C
|
60 min
|
- Fly sparge with 19,46
l water at 75,6 C
- Add water to achieve
boil volume of 34,12 l
- Estimated pre-boil
gravity is 1,064 SG
Boil Ingredients
|
Amt
|
Name
|
Type
|
#
|
%/IBU
|
39,12 g
|
Hallertauer
Mittelfrueh [4,00 %] - Boil 60,0 min
|
Hop
|
11
|
12,4 IBUs
|
29,34 g
|
Hallertauer
Mittelfrueh [4,00 %] - Boil 30,0 min
|
Hop
|
12
|
7,2 IBUs
|
1,00 Items
|
Whirlfloc Tablet
(Boil 15,0 mins)
|
Fining
|
13
|
-
|
1,00 tsp
|
Yeast Nutrient
(Boil 15,0 mins)
|
Other
|
14
|
-
|
- Estimated Post Boil
Vol: 28,12 l and Est Post Boil Gravity: 1,078 SG
Cool and Transfer Wort
- Cool
wort to fermentation temperature
- Transfer
wort to fermenter
- Add water if needed
to achieve final volume of 25,00 l
Pitch Yeast
and Measure Gravity and Volume
Fermentation
Ingredients
|
Amt
|
Name
|
Type
|
#
|
%/IBU
|
1,0 pkg
|
Belgian Wit Ale (White Labs #WLP400) [35,49 ml]
|
Yeast
|
15
|
-
|
- Measure Actual
Original Gravity __1075__ (Target: 1,078 SG)
- Measure Actual Batch
Volume ___24__ (Target: 25,00 l)
