Arkiv för november 2012

#50 Pilsner-5   Leave a comment

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Pilsner-5
Classic American Pilsner
Type: All Grain Date: 2012-10-24
Batch Size (fermenter): 22,00 l Brewer: Fredrik
Boil Size: 30,51 l Asst Brewer:
Boil Time: 90 min Equipment: Fredriks
End of Boil Volume 24,96 l Brewhouse Efficiency: 72,00 %
Final Bottling Volume: 20,49 l Est Mash Efficiency 78,5 %
Fermentation: Lager, Two Stage Taste Rating(out of 50): 30,0
Taste Notes:
Ingredients
Ingredients

Amt Name Type # %/IBU
5,00 kg Pilsner (2 Row) Ger (3,9 EBC) Grain 1 89,3 %
0,30 kg Cara Pale (10,0 EBC) Grain 2 5,4 %
0,30 kg Wheat (6,0 EBC) Grain 3 5,4 %
30,00 g Hallertauer Hersbrucker [6,70 %] – Boil 60,0 min Hop 4 22,2 IBUs
10,00 g Hallertauer Hersbrucker [6,70 %] – Boil 20,0 min Hop 5 4,5 IBUs
10,00 g Tettnang [4,80 %] – Boil 20,0 min Hop 6 3,2 IBUs
30,00 g Tettnang [4,80 %] – Boil 10,0 min Hop 7 5,8 IBUs
1,0 pkg Urquell Lager (Wyeast Labs #2001) [124,21 ml] Yeast 8
Beer Profile
Est Original Gravity: 1,057 SG Measured Original Gravity: 1,057 SG
Est Final Gravity: 1,015 SG Measured Final Gravity: 1,010 SG
Estimated Alcohol by Vol: 5,4 % Actual Alcohol by Vol: 6,2 %
Bitterness: 35,6 IBUs Calories: 533,3 kcal/l
Est Color: 8,0 EBC
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 5,60 kg
Sparge Water: 14,67 l Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C Tun Temperature: 22,2 C
Adjust Temp for Equipment: FALSE Mash PH: 5,20
Mash Steps

Name Description Step Temperature Step Time
Saccharification Add 22,40 l of water at 72,9 C 68,5 C 80 min
Mash Out Heat to 75,6 C over 15 min 75,6 C 15 min
Sparge Step: Fly sparge with 14,67 l water at 75,6 C

10:50 19L 66C + 17L 75C

12:30 Kokstart
13:00 60min
13:40 Kylspiral + protafloc
13:40 20min
13:50 Jäsnäring
13:50 10min
14:00 Kokstop

22L OG=1057
Mycket grums som silas till kommande förkultur
4:e Dec SG1022
21:a Dec SG1015 Omtappas till sekundär
FG1014 eller 1013 med korrigering av beersmith
3:e Jan Tappad på fat samt 4st 50cl flaskor

Annonser

Postat november 29, 2012 av alebundy i Ölbryggning

#49 Summer in the Hood   Leave a comment

Allt spot on. Nästan för lätt att brygga med nya kitteln.
Kanske ska ändra till 1L loss to trub and chiller när man kör kottar i påsar.

Summer in the Hood
Classic American Pilsner
Type: All Grain Date: 2012-10-24
Batch Size (fermenter): 20,00 l Brewer: Ale Bundy
Boil Size: 28,43 l Asst Brewer:
Boil Time: 90 min Equipment: Fredriks
End of Boil Volume 22,88 l Brewhouse Efficiency: 72,00 %
Final Bottling Volume: 18,49 l Est Mash Efficiency 79,2 %
Fermentation: Lager, Two Stage Taste Rating(out of 50): 30,0
Taste Notes:
Ingredients
Ingredients

Amt Name Type # %/IBU
1,06 tsp PH 5.2 Stabilizer (Mash 60,0 mins) Water Agent 1
3,87 kg Pilsner (Weyermann) (3,3 EBC) Grain 2 86,8 %
0,34 kg Caramel/Crystal Malt – 20L (35,0 EBC) Grain 3 7,6 %
0,25 kg Cara Pale (10,0 EBC) Grain 4 5,6 %
20,00 g Mt. Hood [4,40 %] – Boil 60,0 min Hop 5 10,2 IBUs
40,00 g Mt. Hood [4,40 %] – Boil 30,0 min Hop 6 15,6 IBUs
0,50 tsp Yeast Nutrient (Boil 10,0 mins) Other 7
35,00 g Mt. Hood [4,40 %] – Boil 5,0 min Hop 8 3,5 IBUs
1,0 pkg Pilsner Lager (White Labs #WLP800) [35,49 ml] Yeast 9
Beer Profile
Est Original Gravity: 1,050 SG Measured Original Gravity: 1,050 SG
Est Final Gravity: 1,012 SG Measured Final Gravity: 1,010 SG
Estimated Alcohol by Vol: 5,0 % Actual Alcohol by Vol: 5,2 %
Bitterness: 29,3 IBUs Calories: 465,4 kcal/l
Est Color: 9,2 EBC
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 4,46 kg
Sparge Water: 16,01 l Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C Tun Temperature: 22,2 C
Adjust Temp for Equipment: FALSE Mash PH: 5,20
Mash Steps

Name Description Step Temperature Step Time
Saccharification Add 17,84 l of water at 71,3 C 67,0 C 90 min
Mash Out Heat to 75,6 C over 15 min 75,6 C 15 min
Sparge Step: Fly sparge with 16,01 l water at 75,6 C
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

08:20 18L 67C
10:40 18L 75C
10:55 Urlakat med 16L 75

11:20 Kokstart
11:50 60min
12:20 30min
12:30 Kylspiral + protaflock
12:40 Jästnäring
12:45 5min
12:50 Kokstop

28,5L preboil SG1040
21L OG1050
18:e Nov SG1016
23:e Nov SG1014
29:e Nov SG1014
4:e Dec tappad till sekundär SG1014

Postat november 2, 2012 av alebundy i Ölbryggning

#48 Co Brew, Sjöstads vinter   Leave a comment

En Dunkel lager med tjeckiska inslag som Saaz och Bohemian Pilsner jäst.
18:e Nov SG1022
FG1019
30:e Nov Tappad på 1st fat samt 5st 50cl flaskor.

Postat november 2, 2012 av alebundy i Ölbryggning