Arkiv för oktober 2014

#112 Pale and Light 1   Leave a comment

Pale and Light

Pale ale (APA) (4 C)

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, Two Stage
Date: 01 Oct 2014
Brewer: Ale Bundy
Asst Brewer:
Equipment: 1_Braumeister 20l
Efficiency: 74,00 %
Est Mash Efficiency: 79,2 %
Taste Rating: 30,0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
3,00 ml Lactic Acid (Mash 60,0 mins) Water Agent 1
0,50 ml Lactic Acid (Mash 60,0 mins) Water Agent 2
2,30 kg Pale Malt (Weyermann) (6,5 EBC) Grain 3 90,2 %
0,15 kg Caramel/Crystal Malt – 60L (130,0 EBC) Grain 4 5,9 %
0,10 kg Caramel/Crystal Malt -120L (236,4 EBC) Grain 5 3,9 %
10,00 g Columbus (Tomahawk) [14,00 %] – Boil 60,0 min Hop 6 20,8 IBUs
20,00 g Crystal [3,50 %] – Boil 5,0 min Hop 7 2,1 IBUs
20,00 g Kohatu [6,80 %] – Boil 5,0 min Hop 8 4,0 IBUs
18,00 g Kohatu steep@75C [6,80 %] – Steep/Whirlpool 20,0 min Hop 9 5,5 IBUs
1,0 pkg California Ale V (White Labs #WLP051) [35,49 ml] Yeast 10

Gravity, Alcohol Content and Color

Est Original Gravity: 1,029 SG
Est Final Gravity: 1,008 SG
Estimated Alcohol by Vol: 2,8 %
Bitterness: 32,5 IBUs
Est Color: 15,7 EBC
Measured Original Gravity: 1,033 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 3,0 %
Calories: 305,0 kcal/l

Mash Profile

Mash Name: 1_BM
Sparge Water: 8,51 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 2,55 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 17,0 C over 0 min 17,0 C 150 min
Mash Step Heat to 18,0 C over 0 min 18,0 C 150 min
Maltos Heat to 72,0 C over 11 min 72,0 C 70 min
Försockring1 Add 0,00 l of water and heat to 77,0 C over 10 min 77,0 C 15 min

Sparge: Fly sparge with 8,51 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, Two Stage
Volumes of CO2: 2,3
Carbonation Used: Keg with 12,54 PSI
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Mäskades i rumstemperatur med starttemperatur 15C
20L@72 3ml mjölksyra 70min
->77C 15min
Lakades med 5L@77C 0,5ml mjölksyra
18g kohatu steeped @75C for 2min. Est. utilization factor 30%
IBU ~30

08:30 Kokstart
09:00 60min
09:40 Kylspiral
09:40 Protafloc
09:55 5min
10:00 Kokstop
10:00 Kyl ->75C
10:03 75C, steep 18g Kohatu 20min
10:23 Kyl till 17C

Slurry från Monkey Business
21L OG1033 @ 16,5-17C
12/10 FG1014
Jahaja….
Mer fyllighet, mer beska, mer arom.
Kan det varit overnight mäskandet som gjorde den så tunn…. Jag tänker mig malten i blöt 6 timmar och en stegning kanske gjorde att mer jäsbart socker bildades än som var tänkt.
Annonser

Postat oktober 3, 2014 av alebundy i Öl, Ölbryggning, homebrew