Modern Tradition
Moderne lys lager (1 A)
Type: All Grain
Batch Size: 20,00 l
Boil Size: 26,00 l
Boil Time: 90 min
End of Boil Vol: 21,83 l
Final Bottling Vol: 19,00 l
Fermentation: Lager, Two Stage
Date: 19 Mar 2014
Brewer: Ale Bundy
Asst Brewer:
Equipment: Braumeister 20l
Efficiency: 72,00 %
Est Mash Efficiency: 77,0 %
Taste Rating: 30,0
Taste Notes:
Ingredients
Amt |
Name |
Type |
# |
%/IBU |
2,00 ml |
Lactic Acid (Mash 60,0 mins) |
Water Agent |
1 |
– |
0,50 ml |
Lactic Acid (Mash 0,0 mins) |
Water Agent |
2 |
– |
0,30 g |
Calcium Chloride (Mash 60,0 mins) |
Water Agent |
3 |
– |
0,30 g |
Chalk (Mash 60,0 mins) |
Water Agent |
4 |
– |
0,20 g |
Gypsum (Calcium Sulfate) (Mash 60,0 mins) |
Water Agent |
5 |
– |
4,00 kg |
Pilsner (2 Row) Ger (3,9 EBC) |
Grain |
6 |
88,9 % |
0,30 kg |
Munich Malt (17,7 EBC) |
Grain |
7 |
6,7 % |
0,20 kg |
Melanoidin (Weyermann) (70,0 EBC) |
Grain |
8 |
4,4 % |
10,00 g |
Magnum [15,00 %] – First Wort 90,0 min |
Hop |
9 |
22,5 IBUs |
20,00 g |
Perle [4,50 %] – Boil 30,0 min |
Hop |
10 |
8,8 IBUs |
10,00 g |
Styrian Goldings [4,50 %] – Boil 20,0 min |
Hop |
11 |
3,5 IBUs |
20,00 g |
Styrian Goldings [3,80 %] – Boil 10,0 min |
Hop |
12 |
3,5 IBUs |
10,00 g |
Tettnang [3,80 %] – Boil 10,0 min |
Hop |
13 |
1,8 IBUs |
30,00 g |
Tettnang [3,80 %] – Steep/Whirlpool 30,0 min |
Hop |
14 |
2,2 IBUs |
Gravity, Alcohol Content and Color
Est Original Gravity: 1,050 SG
Est Final Gravity: 1,011 SG
Estimated Alcohol by Vol: 5,2 %
Bitterness: 42,3 IBUs
Est Color: 11,1 EBC
Measured Original Gravity: 1,051 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 5,4 %
Calories: 475,1 kcal/l
Mash Profile
Mash Name: BM
Sparge Water: 10,50 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 4,50 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Mash PH: 5,20
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Protein |
Add 20,00 l of water and heat to 52,0 C over 0 min |
52,0 C |
10 min |
Maltos |
Heat to 65,0 C over 13 min |
65,0 C |
60 min |
Försockring1 |
Heat to 73,0 C over 10 min |
73,0 C |
15 min |
Försockring2 |
Heat to 77,0 C over 7 min |
77,0 C |
10 min |
Sparge: Fly sparge with 10,50 l water at 75,6 C
22/3 OG1051 jästemp 9,5-10C
1/4 SG1020 temp höjd till 18-18,5C
6/4 FG1016 temp sänkt till 9,5-10C

Välsmakande fruktig lager med tydlig beska. Den verkar inte vilja klarna, men vad göt det?
WrapUp
American IPA (14 B)
Type: All Grain Batch Size: 20,00 l Boil Size: 26,00 l Boil Time: 90 min End of Boil Vol: 21,83 l Final Bottling Vol: 19,00 l Fermentation: Ale, Single Stage
Date: 09 Mar 2014 Brewer: AleBundy Asst Brewer: Equipment: Braumeister 20l Efficiency: 72,00 % Est Mash Efficiency: 77,0 % Taste Rating: 30,0
Taste Notes:
Ingredients
Amt |
Name |
Type |
# |
%/IBU |
20,00 l |
Los Angeles, CA (West) |
Water |
1 |
– |
2,03 g |
Salt (Mash 60,0 mins) |
Water Agent |
2 |
– |
2,01 g |
Epsom Salt (MgSO4) (Mash 60,0 mins) |
Water Agent |
3 |
– |
1,50 ml |
Lactic Acid (Mash 60,0 mins) |
Water Agent |
4 |
– |
1,35 g |
Baking Soda (Mash 60,0 mins) |
Water Agent |
5 |
– |
1,00 ml |
Lactic Acid (Mash 0,0 mins) |
Water Agent |
6 |
– |
0,36 g |
Calcium Chloride (Mash 60,0 mins) |
Water Agent |
7 |
– |
0,15 g |
Chalk (Mash 60,0 mins) |
Water Agent |
8 |
– |
5,30 kg |
Pilsner (Weyermann) (3,3 EBC) |
Grain |
9 |
89,8 % |
0,30 kg |
Caramel/Crystal Malt – 60L (130,0 EBC) |
Grain |
10 |
5,1 % |
0,30 kg |
Melanoidin (Weyermann) (70,0 EBC) |
Grain |
11 |
5,1 % |
15,00 g |
Summit [17,00 %] – First Wort 90,0 min |
Hop |
12 |
30,9 IBUs |
25,00 g |
Citra [14,80 %] – Boil 15,0 min |
Hop |
13 |
18,9 IBUs |
25,00 g |
Perle [4,50 %] – Boil 15,0 min |
Hop |
14 |
6,3 IBUs |
25,00 g |
Citra [14,80 %] – Steep/Whirlpool 25,0 min |
Hop |
15 |
5,3 IBUs |
1,0 pkg |
American Ale (Wyeast Labs #1056) [124,21 ml] |
Yeast |
16 |
– |
30,00 g |
Mosaic [12,50 %] – Dry Hop 0,0 Days |
Hop |
17 |
0,0 IBUs |
Gravity, Alcohol Content and Color
Est Original Gravity: 1,067 SG Est Final Gravity: 1,017 SG Estimated Alcohol by Vol: 6,6 % Bitterness: 61,3 IBUs Est Color: 19,2 EBC
Measured Original Gravity: 1,067 SG Measured Final Gravity: 1,017 SG Actual Alcohol by Vol: 6,6 % Calories: 641,6 kcal/l
Mash Profile
Mash Name: BM Sparge Water: 11,90 l Sparge Temperature: 75,6 C Adjust Temp for Equipment: TRUE
Total Grain Weight: 5,90 kg Grain Temperature: 22,2 C Tun Temperature: 22,2 C Mash PH: 5,20
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Protein |
Add 20,00 l of water and heat to 52,0 C over 0 min |
52,0 C |
5 min |
Maltos |
Heat to 63,0 C over 11 min |
63,0 C |
60 min |
Försockring1 |
Heat to 73,0 C over 10 min |
73,0 C |
15 min |
Försockring2 |
Heat to 77,0 C over 5 min |
77,0 C |
10 min |
Sparge: Fly sparge with 11,90 l water at 75,6 C
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg Pressure/Weight: 12,54 PSI Keg/Bottling Temperature: 7,2 C Fermentation: Ale, Single Stage
Volumes of CO2: 2,3 Carbonation Used: Keg with 12,54 PSI Age for: 30,00 days Storage Temperature: 18,3 C
Notes
25g Citra Steeped for 30min @65C
15/3 OG1067
Detta blev lite av en fuckup, jag hade satt universaltermostatens max/min till 19.5C.
Det resulterade i att den inte slog till, när jag upptäckte detta hade temperaturen stigit till 27C.
Den jäste klart rekordsnabbt och smakar förvånandsvärt bra trots detta.
FG1015, men känns tunnare.
24/3 Torrhumlades med 30g Mosaic
29/3 Flyttades ut på balkongen
31/3 Tappades på fat.
Luktar sött och bärigt, men smakar lök och har en torr munkänsla. Alkoholtoner tränger igenom, nu känns den höga jästemperaturen. Ska ta nytt FG.
Fukkers v8
Engelsk strong bitter (esb) (4 D)
Type: All Grain Batch Size: 20,00 l Boil Size: 26,00 l Boil Time: 90 min End of Boil Vol: 21,83 l Final Bottling Vol: 19,00 l Fermentation: Ale, Single Stage
Date: 24 Feb 2014 Brewer: AleBundy Asst Brewer: Equipment: Braumeister 20l Efficiency: 72,00 % Est Mash Efficiency: 77,0 % Taste Rating: 30,0
Taste Notes:
Ingredients
Amt |
Name |
Type |
# |
%/IBU |
20,00 l |
Burton On Trent, UK |
Water |
1 |
– |
4,60 g |
Gypsum (Calcium Sulfate) (Mash 60,0 mins) |
Water Agent |
2 |
– |
1,50 g |
Chalk (Mash 60,0 mins) |
Water Agent |
3 |
– |
1,10 g |
Baking Soda (Mash 60,0 mins) |
Water Agent |
4 |
– |
1,00 g |
Epsom Salt (MgSO4) (Mash 60,0 mins) |
Water Agent |
5 |
– |
0,20 g |
Calcium Chloride (Mash 60,0 mins) |
Water Agent |
6 |
– |
4,00 kg |
Pale Malt, Maris Otter (5,9 EBC) |
Grain |
7 |
80,8 % |
0,30 kg |
Biscuit Malt (50,0 EBC) |
Grain |
8 |
6,1 % |
0,30 kg |
Caraaroma (256,1 EBC) |
Grain |
9 |
6,1 % |
0,30 kg |
Melanoidin (Weyermann) (70,0 EBC) |
Grain |
10 |
6,1 % |
0,05 kg |
Carafa Special I (Weyermann) (900,0 EBC) |
Grain |
11 |
1,0 % |
15,00 g |
Northern Brewer [9,50 %] – Boil 60,0 min |
Hop |
12 |
17,5 IBUs |
10,00 g |
Goldings, East Kent [6,60 %] – Boil 10,0 min |
Hop |
13 |
2,7 IBUs |
10,00 g |
Northern Brewer [9,50 %] – Boil 10,0 min |
Hop |
14 |
4,2 IBUs |
10,00 g |
Styrian Goldings [3,80 %] – Boil 10,0 min |
Hop |
15 |
1,7 IBUs |
30,00 g |
Goldings, East Kent [6,60 %] – Steep/Whirlpool 30,0 min |
Hop |
16 |
2,5 IBUs |
20,00 g |
Styrian Goldings [38,00 %] – Steep/Whirlpool 30,0 min |
Hop |
17 |
10,7 IBUs |
1,0 pkg |
Scottish Ale (Wyeast Labs #1728) [124,21 ml] |
Yeast |
18 |
– |
Gravity, Alcohol Content and Color
Est Original Gravity: 1,056 SG Est Final Gravity: 1,016 SG Estimated Alcohol by Vol: 5,3 % Bitterness: 39,3 IBUs Est Color: 34,3 EBC
Measured Original Gravity: 1,055 SG Measured Final Gravity: 1,016 SG Actual Alcohol by Vol: 5,1 % Calories: 521,9 kcal/l
Mash Profile
Mash Name: BM Sparge Water: 5,95 l Sparge Temperature: 75,6 C Adjust Temp for Equipment: TRUE
Total Grain Weight: 4,95 kg Grain Temperature: 22,2 C Tun Temperature: 22,2 C Mash PH: 5,20
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Protein |
Add 25,00 l of water and heat to 52,0 C over 0 min |
52,0 C |
5 min |
Maltos |
Add -0,00 l of water and heat to 67,0 C over 11 min |
67,0 C |
60 min |
Försockring1 |
Heat to 73,0 C over 10 min |
73,0 C |
25 min |
Försockring2 |
Add 0,00 l of water and heat to 77,0 C over 5 min |
77,0 C |
10 min |
Sparge: Fly sparge with 5,95 l water at 75,6 C
Steepen höll 65C
1/3 20L OG1055 Jäses 19.5-20C
Jag har ca 1,5L vört undansparat i frysen som jag tänkte kolsyrejäsa med i fatet.
7/3 SG1017
8/3 ställdes i rumstemperatur
10/3 Ställdes utomhus
15/3 Tappades på fat
19/11 Nee… Smakar inte bra. Blir nog vasken för denna…