Arkiv för januari 2013

#54 Stora Hembryggardagen IRA   5 comments

För andra gången bryggs det på Stora Hembryggardagen,
http://www.shbf.se/index.php/artikelarkiv/40-foereningen/324-2013-01-26-stora-hembryggardagen-2013.html
Liten modifiering med humlegivorna och malten. Galet mycket Carared, får se om det blir drickbart.

fredrik_trotzig_1 fredrik_trotzig_2 fredrik_trotzig_3 fredrik_trotzig_4 fredrik_trotzig_5 fredrik_trotzig_6 fredrik_trotzig_8 fredrik_trotzig_9 sara_trotzig_7
08:15 19L 64C + 20L 75C
10:30 Kokstart
11:00 60min
11:40 20min
11:40 Kylspiral + Protafloc
11:50 Jästnäring
12:00 Kokstop
32L Preboil 1045

26:e Jan 24.5L OG1054
30:e Jan SG1030, Det verkar inte jäsa något vidare (Temperature Range: 64-74F, 18-23C) , temp höjd till 18,5
3:e Feb SG1022
7:e Feb SG1017, Skönt att se att den jäser vidare.
20:e Feb FG1017. Tappad på 15st 50cl och 4/5 fat efter kallkrasch på balkongen 5dagar ~0 – -3C, dock så var ölen köldgrummlig vid upptappningen.
Flaskor primade med sockerbit(hoppas det finns lite jäst kvar), tvångskarbonering av fat.
Smakar helt ok, fint hållbart skum, dock ganska söt.

Annonser

Postat januari 30, 2013 av alebundy i Ölbryggning

Tupp mod   Leave a comment

20130112-195925.jpg

Postat januari 12, 2013 av alebundy i Recensioner

#53 Fukkers ESB-v4   Leave a comment

Fukkers ESB-v4
Engelsk strong bitter (esb)
Type: All Grain Date: 2013-01-05
Batch Size (fermenter): 20,00 l Brewer: AleBundy
Boil Size: 28,95 l Asst Brewer:
Boil Time: 90 min Equipment: Ale Bundy
End of Boil Volume 23,40 l Brewhouse Efficiency: 72,00 %
Final Bottling Volume: 18,49 l Est Mash Efficiency 81,0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30,0
Taste Notes:

Ingredients

Ingredients

Amt Name Type # %/IBU
1,20 g Calcium Chloride (Mash 60,0 mins) Water Agent 1
4,00 kg Pale Malt (Weyermann) (6,5 EBC) Grain 2 79,4 %
0,43 kg Caramel/Crystal Malt – 60L (130,0 EBC) Grain 3 8,5 %
0,25 kg Biscuit Malt (45,3 EBC) Grain 4 5,0 %
0,25 kg Special B Malt (354,6 EBC) Grain 5 5,0 %
0,10 kg Wheat, Torrified (3,3 EBC) Grain 6 2,0 %
0,01 kg Roasted Barley (Thomas Fawcett) (1199,7 EBC) Grain 7 0,2 %
20,00 g Challenger [8,10 %] – Boil 60,0 min Hop 8 17,5 IBUs
15,00 g Challenger [8,10 %] – Boil 20,0 min Hop 9 8,0 IBUs
15,00 g Goldings, East Kent [5,00 %] – Boil 20,0 min Hop 10 4,9 IBUs
30,00 g Fuggles [4,50 %] – Boil 5,0 min Hop 11 3,2 IBUs
23,00 g Goldings, East Kent [5,00 %] – Boil 5,0 min Hop 12 2,5 IBUs
1,0 pkg English Ale (White Labs #WLP002) [35,49 ml] Yeast 13

Beer Profile

Est Original Gravity: 1,056 SG Measured Original Gravity: 1,056 SG
Est Final Gravity: 1,014 SG Measured Final Gravity: 1,010 SG
Estimated Alcohol by Vol: 5,6 % Actual Alcohol by Vol: 6,0 %
Bitterness: 36,1 IBUs Calories: 523,6 kcal/l
Est Color: 34,7 EBC

Mash Profile

Mash Name: Freddes Total Grain Weight: 5,04 kg
Sparge Water: 17,20 l Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C Tun Temperature: 22,2 C
Adjust Temp for Equipment: TRUE Mash PH: 5,20
Mash Steps

Name Description Step Temperature Step Time
Saccharification Add 17,80 l of water and heat to 65,0 C over 10 min 65,0 C 90 min
Mash Out Add 0,00 l of water and heat to 75,6 C over 7 min 75,6 C 15 min
Sparge Step: Fly sparge with 17,20 l water at 75,6 C
Mash Notes: Brew in a bag method where the full boil volume is mashed and sparged to a separate pot. Then later on boiled in separate pots if needed. This is a medium body beer profile.

09:00 18L 65C + 17L 75C

28L pre
10:30 Kokstart
11:00 60min
11:40 20min
11:40 Kylspiral + Protafloc
11:50 Jästnäring
11:55 5min
12:00 Kokstop

12:45 21L OG1056
Oroväckande lite aktivitet på jäsningen.
13/1 SG1024
17:e SG1021
30:e Jan SG1018
3:e Feb SG1017
5:e Feb Hinken flyttad ut till 1C

Postat januari 12, 2013 av alebundy i Ölbryggning

#52 BelgoBelgo   Leave a comment

Belgo
Belgian Dubbel
Type: All Grain Date: 2012-12-29
Batch Size (fermenter): 20,00 l Brewer: AleBundy
Boil Size: 28,43 l Asst Brewer:
Boil Time: 90 min Equipment: Ale Bundy
End of Boil Volume 22,88 l Brewhouse Efficiency: 72,00 %
Final Bottling Volume: 18,49 l Est Mash Efficiency 79,8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30,0
Taste Notes:

Ingredients

Ingredients

Amt Name Type # %/IBU
20,00 l Antwerp, Belgium Water 1
1,88 g Gypsum (Calcium Sulfate) (Mash 60,0 mins) Water Agent 2
1,04 g Chalk (Mash 60,0 mins) Water Agent 3
0,92 g Calcium Chloride (Mash 60,0 mins) Water Agent 4
0,89 g Salt (Mash 60,0 mins) Water Agent 5
3,00 kg Pilsner (Weyermann) (3,3 EBC) Grain 6 52,5 %
2,00 kg Munich (20,0 EBC) Grain 7 35,0 %
0,43 kg Caramunich I (Weyermann) (100,5 EBC) Grain 8 7,5 %
0,03 kg Roasted Barley (Thomas Fawcett) (1199,7 EBC) Grain 9 0,5 %
0,25 kg Corn Sugar (Dextrose) (0,0 EBC) Sugar 10 4,4 %
20,00 g Goldings, East Kent [6,40 %] – Boil 60,0 min Hop 11 13,3 IBUs
10,00 g Fuggles [3,80 %] – Boil 30,0 min Hop 12 3,0 IBUs
0,50 tsp Yeast Nutrient (Boil 15,0 mins) Other 13
10,00 g Fuggles [3,80 %] – Boil 5,0 min Hop 14 0,8 IBUs
1,0 pkg Belgian Wit Ale (White Labs #WLP400) [35,49 ml] Yeast 15

Beer Profile

Est Original Gravity: 1,065 SG Measured Original Gravity: 1,068 SG
Est Final Gravity: 1,010 SG Measured Final Gravity: 1,010 SG
Estimated Alcohol by Vol: 7,4 % Actual Alcohol by Vol: 7,7 %
Bitterness: 17,1 IBUs Calories: 642,2 kcal/l
Est Color: 26,7 EBC

Mash Profile

Mash Name: BIAB, MaxiBIAB light-medium Total Grain Weight: 5,71 kg
Sparge Water: 16,65 l Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C Tun Temperature: 22,2 C
Adjust Temp for Equipment: TRUE Mash PH: 5,20
Mash Steps

Name Description Step Temperature Step Time
Saccharification Add 18,20 l of water and heat to 65,0 C over 10 min 65,0 C 90 min
Mash Out Add 0,00 l of water and heat to 75,6 C over 7 min 75,6 C 15 min
Sparge Step: Fly sparge with 16,65 l water at 75,6 C
Mash Notes: Brew in a bag method where the full boil volume is mashed and sparged to a separate pot. Then later on boiled in separate pots if needed. This is a medium body beer profile.

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2,3
Pressure/Weight: 12,54 PSI Carbonation Used: Keg with 12,54 PSI
Keg/Bottling Temperature: 7,2 C Age for: 30,00 days
Fermentation: Ale, Two Stage Storage Temperature: 18,3 C

09:40 19L 64C + 16L 75C
09:40 Mäsk 66C

11:45 Kokstart
12:15 60min
12:45 30min
12:55 Socker
13:00 Kylspiral + Protafloc
13:10 Jästnäring
13:10 5min
13:15 Kokstop

Preboil 1054 ~28L
20L OG1068
17:e Jan SG1035 , jäser väldigt sakta.
28:e Jan SG1018 …sakta, sakta. Knäckebrödsmaken börjar avta.
3:e Feb SG1017
7:e Feb SG1016

Postat januari 12, 2013 av alebundy i Ölbryggning

Nya små vänner kom med försenad jultomte.   Leave a comment

Skrubbas utvändigt.

IMG_1822

Smådelarna får bada i upphettad PBW.

IMG_1824

Postat januari 4, 2013 av alebundy i Övrigt