Wit #94

Wit #94 er en "kinderegg" Wit

Brygget 6. oktober 2016,

Den er tweaket litt med hensyn på maltmengde og (litt mer av alt)

Jeg har benyttet Saison gjær på denne wit - gjærer godt ut
dunk nr 1 ble tilsatt ei flaske 750 ml tyttebærsaft fra IKEA
dunk nr 2 ble delt i 2 og tilsatt vin basert på egen fruktavling
del 1 - plommevin - ca 8 liter 7%
del 2 - druevin - ca 10 liter 7%

Vin 1: slowjuicet plommer fra egen hage, kokte opp og avkjølte - tilsatt nottingham gjær og har gjæret helt ut.

Vin 2: plukket blå druer fra egen hage og benyttet saftkoker for å hente ut juice - kokte opp juicen og avkjølte - tilsatte nottinghamgjær og gjæret helt ut
begge vinene har gjæret på små glassballonger (10 litere)

Tyttebærølet blir til JuleWit med en liten touch av tyttebær - har ettergjæret i litt over 2 uker, smakte på ei flaske i helga 5. nov 2016 - den blir go.
Denne vil bli brukt i adventskalenderen som Espen G organiserer.

Ingredients

Amt	Name	Type	#	%/IBU
13,47 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
10,00 kg	Pilsnermalt (4,5 EBC)	Grain	2	69,0 %
2,50 kg	Wheat (BestMälz) (4,0 EBC)	Grain	3	17,2 %
2,00 kg	Wheat, Torrified (Thomas Fawcett) (3,9 EBC)	Grain	4	13,8 %
25,00 g	Citra [12,00 %] - Boil 60,0 min	Hop	5	14,1 IBUs
2,69 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	6	-
50,00 g	Citra [12,00 %] - Boil 5,0 min	Hop	7	5,6 IBUs
2,0 pkg	French Saison (Omega #OYL-026)	Yeast	8	-
2,69 tsp	Yeast Nutrient (Primary 3,0 days)	Other	9	-
50,00 g	Coriander Seed (Secondary 5,0 mins)	Spice	10	-
50,00 g	Orange Peel, Bitter (Secondary 5,0 mins)	Spice	11	-

Gravity, Alcohol Content and Color

Est Original Gravity: 14,926 Plato
Est Final Gravity: 2,257 Plato
Estimated Alcohol by Vol: 6,9 %
Bitterness: 19,7 IBUs
Est Color: 9,0 EBC

Measured Original Gravity: 15,000 Plato
Measured Final Gravity: 1,500 Plato
Actual Alcohol by Vol: 7,3 %
Calories: 571,7 kcal/l

Mash Profile

Mash Name: Infusion Mash with Precooked Adjuncts
Sparge Water: 0,14 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,71
Measured Mash PH: 5,20

Total Grain Weight: 14,50 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Protein Rest	Add 57,47 l of water at 36,2 C	35,0 C	20 min
Protein Rest	Error: Infusion temperature above boiling. Add more water!	50,0 C	30 min
Saccharification	Add 0,00 l of water at 65,0 C	65,0 C	60 min
Saccharification	Add 0,00 l of water and heat to 72,0 C over 0 min	72,0 C	15 min
Saccharification	Add 0,00 l of water and heat to 78,0 C over 0 min	78,0 C	10 min
Mash Out	Add 16,57 l of water at 78,0 C	78,0 C	10 min

Smak og aroma føltes veldig bra når jeg flasket

Wit #93

Wit #93 er en klone fra brødrene Verdich - "Jysla god Wit"

Brygget 6. oktober 2016,

Den er tweaket litt med hensyn på maltmengde og sitrongressmengden(litt mer av alt)

Ingredients

Amt	Name	Type	#	%/IBU
13,47 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
7,00 kg	Pilsnermalt (4,5 EBC)	Grain	2	48,3 %
4,00 kg	Wheat, Torrified (Thomas Fawcett) (3,9 EBC)	Grain	3	27,6 %
3,50 kg	Wheat (BestMälz) (4,0 EBC)	Grain	4	24,1 %
30,00 g	Hallertau Blanc [8,00 %] - Boil 60,0 min	Hop	5	11,3 IBUs
2,69 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	6	-
70,00 g	Hallertau Blanc [8,00 %] - Boil 5,0 min	Hop	7	5,2 IBUs
2,0 pkg	Belgian Wit II (White Labs #WLP410) [35,49 ml]	Yeast	8	-
2,69 tsp	Yeast Nutrient (Primary 3,0 days)	Other	9	-
200,00 g	Lemon Grass (Secondary 5,0 mins)	Flavor	10	-
30,00 g	Orange Peel, Bitter (Secondary 5,0 mins)	Spice	11	-
10,00 g	Coriander Seed (Secondary 5,0 mins)	Spice	12	-

Gravity, Alcohol Content and Color

Est Original Gravity: 14,996 Plato
Est Final Gravity: 3,436 Plato
Estimated Alcohol by Vol: 6,3 %
Bitterness: 16,5 IBUs
Est Color: 8,9 EBC

Measured Original Gravity: 14,500 Plato
Measured Final Gravity: 4,200 Plato
Actual Alcohol by Vol: 5,6 %
Calories: 564,7 kcal/l

Mash Profile

Mash Name: Infusion Mash with Precooked Adjuncts
Sparge Water: 0,14 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,71
Measured Mash PH: 5,20

Total Grain Weight: 14,50 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Protein Rest	Add 57,47 l of water at 36,2 C	35,0 C	20 min
Protein Rest	Error: Infusion temperature above boiling. Add more water!	50,0 C	30 min
Saccharification	Add 0,00 l of water at 65,0 C	65,0 C	60 min
Saccharification	Add 0,00 l of water and heat to 72,0 C over 0 min	72,0 C	15 min
Mash Out	Error: Infusion temperature above boiling. Add more water!	78,0 C	10 min
Saccharification	Add 0,00 l of water and heat to 78,0 C over 0 min	78,0 C	10 min

Utgjæringen gikk over 3 uker, siste uka tilsatte jeg
17.10.16
målte hhv 1015 og 1016 i dunkene
kokte opp og tilsatte i hver dunk
100 gr slowjuicet sitrongress samt selve gresset
15g pomeranskall
6 g knuste korianderfrø

Smak og aroma føltes veldig bra når jeg flasket

Salty Kiss #92

Salty Kiss #92 er en klone fra Magic Rock Brewing Company, brygget 14. september 2016
for og med Jan-Asle.

Denne utgaven er tweaket litt i forhold til styrke - har laget ekstra filter til Speidelen som gir mulighet for 15 kg malt i maltrøret.

Ingredients

Amt	Name	Type	#	%/IBU
13,21 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
10,57 g	Tilsett sukkerlake - Salt (Mash 60,0 mins)	Flavor	2	-
15,00 kg	Pale Ale (BestMälz) (5,0 EBC)	Grain	3	100,0 %
70,00 g	Northern Brewer [4,60 %] - Boil 60,0 min	Hop	4	14,7 IBUs
50,00 g	Cascade [6,60 %] - Boil 10,0 min	Hop	5	5,5 IBUs
1,20 kg	Stikkelsbær (Boil 0,0 mins)	Flavor	6	-
100,38 g	Tindbær (Boil 0,0 mins)	Spice	7	-
1,0 pkg	Nottingham Ale Yeast (White Labs #WLP039) [35,49 ml]	Yeast	8	-
2,64 tsp	Yeast Nutrient (Primary 3,0 days)	Other	9	-
2,64 g	Brewers clarex (Primary 0,0 mins)	Spice	10	-

Gravity, Alcohol Content and Color

Est Original Gravity: 16,194 Plato
Est Final Gravity: 2,883 Plato
Estimated Alcohol by Vol: 7,3 %
Bitterness: 20,2 IBUs
Est Color: 10,2 EBC

Measured Original Gravity: 17,000 Plato
Measured Final Gravity: 2,000 Plato
Actual Alcohol by Vol: 8,2 %
Calories: 661,8 kcal/l

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body
Sparge Water: -4,39 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,70
Measured Mash PH: 5,20

Total Grain Weight: 15,00 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
vamr opp vann til 60 grader	Add 80,74 l of water and heat to 60,0 C over 0 min	60,0 C	0 min
Saccharification	Add 0,01 l of water and heat to 65,0 C over 0 min	65,0 C	60 min
Mash Out	Heat to 75,0 C over 0 min	75,0 C	15 min

Mesk etter Speidel sitt standardprogram som var forhåndsprogrammert.

Temmelig klar vørter når meskeprosessen var ferdig :-)

Denne ble veldig god etter å ha stått ett par 4 uker på flaske.

Smaker litt av stikkelsbær og tindbær, litt tørr og en liten tøtsj av salt i etterkant

Saison #91

Saison #91 brygget 7. september 2016

Ingredients

Amt	Name	Type	#	%/IBU
13,74 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
13,00 kg	Pilsner (2 Row) Ger (2,8 EBC)	Grain	2	87,2 %
1,00 kg	Crystal Malt - 60L (Thomas Fawcett) (118,2 EBC)	Grain	3	6,7 %
0,90 kg	Caramel Light (BestMälz) (30,0 EBC)	Grain	4	6,0 %
110,00 g	Northern Brewer [4,60 %] - Boil 60,0 min	Hop	5	22,8 IBUs
2,75 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	6	-
65,00 g	Cascade [5,50 %] - Steep/Whirlpool 0,0 min	Hop	7	0,0 IBUs
2,0 pkg	Danstar belle saison (http://www.danstaryeast.com/products/belle-saison-yeast #)	Yeast	8	-
1,04 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	9	-
2,00 Items	Yeast Nutrient (Primary 0,0 days)	Other	10	-

Gravity, Alcohol Content and Color

Est Original Gravity: 16,126 Plato
Est Final Gravity: 2,195 Plato
Estimated Alcohol by Vol: 7,6 %
Bitterness: 22,8 IBUs
Est Color: 18,7 EBC

Measured Original Gravity: 17,000 Plato
Measured Final Gravity: 1,500 Plato
Actual Alcohol by Vol: 8,5 %
Calories: 659,2 kcal/l

Mash Steps

Name	Description	Step Temperature	Step Time
Steg 1	Add 55,08 l of water at 68,3 C	64,0 C	30 min
Steg 2	Add -0,00 l of water at 65,0 C	65,0 C	15 min
Steg 3	Add 0,00 l of water at 73,0 C	73,0 C	0 min
utvasking varmet opp til 78 grader i 15 minutter og skyllet ut med 16 liter varmt vann Notater: Gjæret 5 dager på 28-29 grader - temp justert ned til 22 første dunk målt til 1008, andre til 1006 1006 satt i kjøleskap 14.09.16 - flasket 25.09.16 etter andre forsøk - forsøkte først å flaske 22.0.16 men da var det en stor isklump i bøtta, skrudde opp temperaturen litt i kjøleskapet dunk 2 satt i kjøleskap 25.09.16 og flasket 27.09.16 Smak: Ble som vanlig veldig god

IPA Citra & Lemongrass #90

Brygget 22. august 2016

Type: All Grain
Batch Size: 51,00 l
Boil Size: 59,17 l
Boil Time: 60 min

End of Boil Vol: 54,17 l
Final Bottling Vol: 50,00 l
Fermentation: Ale, Two Stage

Date: 22 Aug 2016
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 75,5 %
Taste Rating: 30,0

Taste Notes:

Flasket 1. og 5. september - lukter god citrahumle og smaker allerede bra.

Ingredients

Amt	Name	Type	#	%/IBU
13,74 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
10,50 kg	Pale Malt, Maris Otter (5,9 EBC)	Grain	2	76,1 %
1,50 kg	Caramel/Crystal Malt -120L (236,4 EBC)	Grain	3	10,9 %
0,30 kg	Melanoiden Malt (39,4 EBC)	Grain	4	2,2 %
1,00 kg	Soft Candi Sugar, Brun Léger (Light) (12,8 EBC)	Dry Extract	5	7,2 %
0,50 kg	Light Dry Extract (15,8 EBC)	Dry Extract	6	3,6 %
70,00 g	Citra [14,00 %] - Boil 60,0 min	Hop	7	44,3 IBUs
2,69 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	8	-
25,00 g	Citra [14,00 %] - Boil 15,0 min	Hop	9	7,9 IBUs
25,00 g	Citra [14,00 %] - Boil 5,0 min	Hop	10	3,2 IBUs
100,00 g	Lemon Grass (Boil 1,0 mins)	Flavor	11	-
2,0 pkg	slurry Abbay Belgian ale yeast (Danstar Lallemand #)	Yeast	12	-
1,04 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	13	-
2,08 Items	Yeast Nutrient (Primary 0,0 days)	Other	14	-
50,00 g	Citra [14,00 %] - Dry Hop 0,0 Days	Hop	15	0,0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 16,048 Plato
Est Final Gravity: 4,145 Plato
Estimated Alcohol by Vol: 6,6 %
Bitterness: 55,3 IBUs
Est Color: 34,7 EBC

Measured Original Gravity: 15,000 Plato
Measured Final Gravity: 2,500 Plato
Actual Alcohol by Vol: 6,8 %
Calories: 576,9 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 39,41 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,43
Measured Mash PH: 5,20

Total Grain Weight: 13,80 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 32,58 l of water at 72,3 C	66,0 C	75 min

Sparge: Fly sparge with 39,41 l water at 75,6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 294,10 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage

Volumes of CO2: 2,3
Carbonation Used: Bottle with 294,10 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Tilsatta 2 kg med candissukker da jeg ikke hadde spraymalt i huset.

fikk lavt utbytte før koking 10 P, tror ikke kverna var riktig justert - shait

Humlesus #89

Brygget 15. august 2016

Type: All Grain
Batch Size: 40,00 l
Boil Size: 47,92 l
Boil Time: 50 min
End of Boil Vol: 43,75 l
Final Bottling Vol: 39,00 l
Fermentation: Ale, Two Stage

Date: 15 Aug 2016
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 78,00 %
Est Mash Efficiency: 81,9 %
Taste Rating: 30,0

Manuell mesking 66 grader i 70 minutter, 73 grader i 6 minutter, 78 grader i 10 minutter.
Koker 45 minutter med amarillohumle i og tilsatte 100 g cascade 2 minutter før kokestopp
Hadde 22 liter i en dunk og 19 i den andre, tilsatte en rehydrert pakke nottinghamgjær i hver dunk + gjærnæring og glutenspiseenzymer
Gjæret heftig neste dag, avtok kjapt. Hadde i tørrhumle dag 4
Første dunk m 22 liter satt i kjøleskap etter ei uke - tanket på fat 24. august og karbonert med 2 bar i 5 risteminutter
tilsatte 120 g maltodextrin da den kjentes litt tørr ut under fating

Ingredients

Amt	Name	Type	#	%/IBU
10,57 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
3,00 kg	Cara-Pils/Dextrine (3,9 EBC)	Grain	2	60,0 %
1,00 kg	Caramel/Crystal Malt -120L (236,4 EBC)	Grain	3	20,0 %
0,85 kg	Pale Malt (2 Row) US (3,9 EBC)	Grain	4	17,0 %
0,15 kg	Vienna Malt (6,9 EBC)	Grain	5	3,0 %
20,00 g	Amarillo [8,20 %] - Boil 45,0 min	Hop	6	11,4 IBUs
100,00 g	Cascade [5,50 %] - Boil 2,0 min	Hop	7	3,5 IBUs
1,0 pkg	Nottingham (Danstar #-) [23,66 ml]	Yeast	8	-
0,80 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	9	-
1,60 Items	Yeast Nutrient (Primary 0,0 days)	Other	10	-
100,00 g	Cascade [5,50 %] - Dry Hop 2,0 Days	Hop	11	0,0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 6,923 Plato
Est Final Gravity: 1,687 Plato
Estimated Alcohol by Vol: 2,7 %
Bitterness: 15,0 IBUs
Est Color: 27,1 EBC

Measured Original Gravity: 5,400 Plato
Measured Final Gravity: 2,500 Plato
Actual Alcohol by Vol: 1,5 %
Calories: 197,5 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 3,42 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,32
Measured Mash PH: 5,20

Total Grain Weight: 5,00 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Innmesk	Add 50,00 l of water and heat to 63,0 C over 0 min	63,0 C	0 min
Mesketrinn 1	Add -0,00 l of water and heat to 67,0 C over 0 min	67,0 C	50 min
Mesketrinn 2	Heat to 78,0 C over 15 min	78,0 C	15 min

Sparge: Fly sparge with 3,42 l water at 75,6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 44,76 KPA
Keg/Bottling Temperature: 0,2 C
Fermentation: Ale, Two Stage

Volumes of CO2: 2,3
Carbonation Used: Keg with 44,76 KPA
Age for: 30,00 days
Storage Temperature: 18,3 C 

Lucky Jack #88

Brygget april 2016

Type: All Grain
Batch Size: 51,00 l
Boil Size: 59,17 l
Boil Time: 60 min
End of Boil Vol: 54,17 l
Final Bottling Vol: 50,00 l
Fermentation: Ale, Two Stage

Date: 01 Apr 2016
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 75,5 %
Taste Rating: 30,0

Taste Notes:

Lucky Jack fritt kopiert etter Lervik er alltid en slager. God humleprofil og frisk i smaken

Ingredients

Amt	Name	Type	#	%/IBU
19,07 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
11,00 kg	Pilsner (2 Row) Ger (2,8 EBC)	Grain	2	90,2 %
0,60 kg	Cara-Pils/Dextrine (3,9 EBC)	Grain	3	4,9 %
0,40 kg	Pale chrystal (75,0 EBC)	Grain	4	3,3 %
0,20 kg	Caramel/Crystal Malt -120L (236,4 EBC)	Grain	5	1,6 %
10,00 g	Citra [14,00 %] - Boil 60,0 min	Hop	6	6,9 IBUs
2,08 g	Protafloc granules (Boil 15,0 mins)	Fining	7	-
50,00 g	Amarillo [8,90 %] - Boil 15,0 min	Hop	8	10,9 IBUs
50,00 g	Chinook [11,60 %] - Boil 5,0 min	Hop	9	5,7 IBUs
50,00 g	Citra [14,00 %] - Boil 5,0 min	Hop	10	6,9 IBUs
2,0 pkg	Danstar Belle Saison Slurry	Yeast	11	-
1,04 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	12	-
2,08 Items	Yeast Nutrient (Primary 0,0 days)	Other	13	-
50,00 g	Citra [14,00 %] - Dry Hop 4,0 Days	Hop	14	0,0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 13,388 Plato
Est Final Gravity: 3,431 Plato
Estimated Alcohol by Vol: 5,4 %
Bitterness: 30,5 IBUs
Est Color: 13,3 EBC

Measured Original Gravity: 12,000 Plato
Measured Final Gravity: 25,000 Plato
Actual Alcohol by Vol: -7,6 %
Calories: 1178,5 kcal/l

Mash Profile

Mash Name: Temperature Mash, 2 Step, Full Body
Sparge Water: 16,39 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,68
Measured Mash PH: 5,20

Total Grain Weight: 12,20 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Mash Step	Add 55,50 l of water and heat to 66,0 C over 0 min	66,0 C	90 min
siste	Add 0,00 l of water and heat to 78,0 C over 10 min	78,0 C	15 min

Sparge: Fly sparge with 16,39 l water at 75,6 C

Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. 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.

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 294,10 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage

Volumes of CO2: 2,3
Carbonation Used: Bottle with 294,10 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Blupping startet kvelden etter

Chaga stout #87

Brygget 29. mars 2016

Type: All Grain
Batch Size: 51,00 l
Boil Size: 61,67 l
Boil Time: 90 min
End of Boil Vol: 54,17 l
Final Bottling Vol: 50,00 l
Fermentation: Ale, Two Stage

Date: 29 Mar 2016
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 75,5 %
Taste Rating: 30,0

Taste Notes: smaker utrolig godt allerede v flasking
første dunk flasket 1. mai
andre dunk flasket 2. mai
brukte 3 g sukker pr liter, alt flasket på 0,33 og 0,25 l flasker
1. september 2016 - denne er det bra mye bobler i, den har utviklet seg til å være nokså skarp i kantene. Skal få stå og bli mer avrundet.
mulig jeg må bruke mer krystallmalt hvis jeg lager den på nytt for å få mer restsødme

Ingredients

Amt	Name	Type	#	%/IBU
13,00 kg	Pale Malt, Maris Otter (Thomas Fawcett) (5,9 EBC)	Grain	1	56,4 %
2,00 kg	Caramel/Crystal Malt -120L (236,4 EBC)	Grain	2	8,7 %
2,00 kg	Munich Malt (15,0 EBC)	Grain	3	8,7 %
2,00 kg	Oats, Flaked (2,0 EBC)	Grain	4	8,7 %
2,00 kg	Wheat Malt, Bel (3,9 EBC)	Grain	5	8,7 %
0,70 kg	Black Barley (Stout) (985,0 EBC)	Grain	6	3,0 %
0,70 kg	Chocolate Malt (886,5 EBC)	Grain	7	3,0 %
0,65 kg	Roasted Barley (591,0 EBC)	Grain	8	2,8 %
117,38 g	Victoria [15,70 %] - Boil 60,0 min	Hop	9	65,0 IBUs
100,00 g	Chaga (Boil 30,0 mins)	Spice	10	-
0,67 tsp	Irish Moss (Boil 10,0 mins)	Fining	11	-
140,85 g	Goldings, East Kent [6,40 %] - Boil 5,0 min	Hop	12	6,3 IBUs
117,38 g	Fuggles [4,50 %] - Boil 1,0 min	Hop	13	0,8 IBUs
2,0 pkg	Nottingham (Danstar #-) [23,66 ml]	Yeast	14	-
1,04 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	15	-
2,08 Items	Yeast Nutrient (Primary 0,0 days)	Other	16	-

Gravity, Alcohol Content and Color

Est Original Gravity: 23,886 Plato
Est Final Gravity: 5,568 Plato
Estimated Alcohol by Vol: 10,6 %
Bitterness: 72,2 IBUs
Est Color: 106,0 EBC

Measured Original Gravity: 20,000 Plato
Measured Final Gravity: 6,000 Plato
Actual Alcohol by Vol: 8,0 %
Calories: 820,5 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 14,75 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,39
Measured Mash PH: 5,20

Total Grain Weight: 23,05 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 55,50 l of water and heat to 66,0 C over 2 min	66,0 C	60 min
Mash Step	Add 5,00 l of water at 66,0 C	66,0 C	75 min
Mash Step	Add 10,00 l of water and heat to 73,0 C over 4 min	73,0 C	30 min
Mash Step	Add -0,00 l of water and heat to 78,0 C over 4 min	78,0 C	15 min

Sparge: Fly sparge with 14,75 l water at 75,6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Chaga vokser først og fremst på bjørkestammer,
jeg fant chaga på Hovden

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 193,75 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage

Volumes of CO2: 1,8
Carbonation Used: Bottle with 193,75 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Dobbelmesk på 66 grader
skyll med 6 liter vann på første
skyll med 10 liter vann på andre
tilsatte kandissukker til ønsket Plato på slutten 

IPA Citra & Lemongrass #86

Brygget 21. februar 2016

Type: All Grain
Batch Size: 51,00 l
Boil Size: 59,17 l
Boil Time: 60 min
End of Boil Vol: 54,17 l
Final Bottling Vol: 50,00 l
Fermentation: Ale, Two Stage

Date: 21 Feb 2016
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 75,5 %
Taste Rating: 30,0

Taste Notes: Denne ble så himmla god at jeg må lage den på nytt snart
Har fått mye skryt av denne :-)

Ingredients

Amt	Name	Type	#	%/IBU
13,74 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
10,50 kg	Pale Malt, Maris Otter (5,9 EBC)	Grain	2	76,1 %
1,50 kg	Caramel/Crystal Malt -120L (236,4 EBC)	Grain	3	10,9 %
0,30 kg	Melanoiden Malt (39,4 EBC)	Grain	4	2,2 %
1,00 kg	Soft Candi Sugar, Brun Léger (Light) (12,8 EBC)	Dry Extract	5	7,2 %
0,50 kg	Light Dry Extract (15,8 EBC)	Dry Extract	6	3,6 %
70,00 g	Citra [14,00 %] - Boil 60,0 min	Hop	7	44,3 IBUs
2,69 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	8	-
25,00 g	Citra [14,00 %] - Boil 15,0 min	Hop	9	7,9 IBUs
25,00 g	Citra [14,00 %] - Boil 5,0 min	Hop	10	3,2 IBUs
100,00 g	Lemon Grass (Boil 1,0 mins)	Flavor	11	-
2,0 pkg	slurry Abbay Belgian ale yeast (Danstar Lallemand #)	Yeast	12	-
1,04 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	13	-
2,08 Items	Yeast Nutrient (Primary 0,0 days)	Other	14	-
50,00 g	Citra [14,00 %] - Dry Hop 0,0 Days	Hop	15	0,0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 16,048 Plato
Est Final Gravity: 4,145 Plato
Estimated Alcohol by Vol: 6,6 %
Bitterness: 55,3 IBUs
Est Color: 34,7 EBC

Measured Original Gravity: 16,000 Plato
Measured Final Gravity: 4,000 Plato
Actual Alcohol by Vol: 6,6 %
Calories: 628,3 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 39,41 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,43
Measured Mash PH: 5,20

Total Grain Weight: 13,80 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 32,58 l of water at 72,3 C	66,0 C	75 min

Sparge: Fly sparge with 39,41 l water at 75,6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 294,10 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage

Volumes of CO2: 2,3
Carbonation Used: Bottle with 294,10 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

avlest 13 Plato ved kokestart
tilsatte 500 g lys spraymalt og 1 kg kandissukker fra butikk
siste humle ble tilsatt v flameout sammen med saft fra sitrongress

OG 16 P 52 liter
tilsatte slurry fra Abbay gjæren som ble brukt til tripel

morgen 23.02.16 full gjæring i bøttene

020316 flasket bøtte nr 1
030316 flasket bøtte nr 2

Belgisk Tripel #85

Brygget 4. februar 2016

Type: All Grain
Batch Size: 51,00 l
Boil Size: 59,17 l
Boil Time: 60 min
End of Boil Vol: 54,17 l
Final Bottling Vol: 50,00 l
Fermentation: Ale, Single Stage

Date: 04 Feb 2016
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 75,5 %
Taste Rating: 30,0

Taste Notes: Etter ett halvt år på flaske, så er smakenavrundet og ikke så verst
Smak av kandis kommer godt fram og humla er passe.

Jeg laget en spesialversjon hvor jeg tappet over 10 liter på en egen glassdunk og tilsatte en halv kilo mørk kandissukker. Denne ble sterk og god - men smaker for mye sprit.

Ingredients

Amt	Name	Type	#	%/IBU
17,00 kg	Pale Malt, Maris Otter (5,9 EBC)	Grain	1	83,3 %
1,20 kg	Amber Malt (43,3 EBC)	Grain	2	5,9 %
1,20 kg	Caramel/Crystal Malt -120L (236,4 EBC)	Grain	3	5,9 %
1,00 kg	Demerara Sugar (3,9 EBC)	Sugar	4	4,9 %
60,00 g	Columbus (Tomahawk) [14,30 %] - Boil 60,0 min	Hop	5	30,8 IBUs
2,69 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	6	-
30,00 g	Warrior [15,20 %] - Boil 15,0 min	Hop	7	8,1 IBUs
34,00 g	Saaz [4,00 %] - Boil 10,0 min	Hop	8	1,8 IBUs
2,0 pkg	Abbay Belgian ale yeast (Danstar Lallemand #)	Yeast	9	-
2,75 tsp	Yeast Nutrient (Primary 3,0 days)	Other	10	-
2,69 g	Brewers clarex (Primary 0,0 mins)	Spice	11	-

Gravity, Alcohol Content and Color

Est Original Gravity: 22,573 Plato
Est Final Gravity: 5,058 Plato
Estimated Alcohol by Vol: 10,1 %
Bitterness: 40,6 IBUs
Est Color: 34,2 EBC

Measured Original Gravity: 17,000 Plato
Measured Final Gravity: 3,000 Plato
Actual Alcohol by Vol: 7,7 %
Calories: 667,0 kcal/l

Mash Profile

Mash Name: Mitt oppsett, Full Body
Sparge Water: -36,87 l
Sparge Temperature: 66,0 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,53
Measured Mash PH: 5,20

Total Grain Weight: 20,40 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Steg 1	Add 86,03 l of water at 69,8 C	66,0 C	45 min
Steg 2	Add 0,00 l of water at 78,0 C	78,0 C	10 min
utvasking	Add 29,93 l of water at 86,2 C	80,0 C	3 min

Sparge: Fly sparge with -36,87 l water at 66,0 C

Mash Notes: Kontinuerlig sirkulasjon av vørter. På slutten heves temp til 78 grader for å stoppe enzymaktiviteten og det hele vaskes ut med vann over 85 grader - 15 liter

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 294,10 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Single Stage

Volumes of CO2: 2,3
Carbonation Used: Bottle with 100 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Her brukte jeg Malt som jeg fikk av Tore, Grimstad produsert korn - maltet yttaskjærs.
Denne malten var det ikke mye næring i. Jeg endte opp etter å ha dobbeltmesket på 12 Plato.
Tilsatte 1 kg kandisukker, 1 kilo demerara og en kilo druesukker
Jeg skylte i tillegg med for mye vann og måtte koke i 90 minutter

OG endte på 17 Plato

5. feb på morgenen - gjære godt i bøttene
kommer til å tappe over 10 liter i glassdunk og tilsetter 500 g mørk kandisukker
8. feb dunkene har roet seg, målte den ene dunken til 1012 Oechsel
den lille glassdunken blupper fremdeles

1. dunk 20 liter flasket 17.feb 2016 - klar og fin - smaker godt allerede :-)
2. dunk flasket 20. deb 2016
dunk nr 3 på 10 liter med ekstra kadissukker flasket 24. februar - denne smakte godt belgisk men foreløpig en del alkohol smak - skal få stå en stund

090316 testet trykk i liten flaske 11% - litt lite karbonering enda men god pifft v åpning - smakte nokså mye sprit - skal få stå lenge :-) 

Gambrinus #83

Gambrinus pilsner #83 brygget 27. november 2015

Ingredients

Amt	Name	Type	#	%/IBU
18,49 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
11,50 kg	Pilsner (2 Row) Ger (2,3 EBC)	Grain	2	95,8 %
0,50 kg	Cara-Pils/Dextrine (3,9 EBC)	Grain	3	4,2 %
60,00 g	Northern Brewer [8,50 %] - Boil 60,0 min	Hop	4	25,4 IBUs
50,00 g	Saaz [3,20 %] - Boil 15,0 min	Hop	5	4,0 IBUs
40,00 g	Saaz [3,20 %] - Boil 5,0 min	Hop	6	1,3 IBUs
2,0 pkg	Saflager Lager (DCL/Fermentis #W-34/70) [50,28 ml]	Yeast	7	-
1,40 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	8	-
2,69 Items	Yeast Nutrient (Primary 0,0 days)	Other	9	-

Gravity, Alcohol Content and Color

Est Original Gravity: 13,244 Plato
Est Final Gravity: 2,984 Plato
Estimated Alcohol by Vol: 5,5 %
Bitterness: 30,6 IBUs
Est Color: 5,2 EBC

Measured Original Gravity: 13,200 Plato
Measured Final Gravity: 3,800 Plato
Actual Alcohol by Vol: 5,1 %
Calories: 507,8 kcal/l

Gjæren til denne har jeg allerede brukt en gang når jeg laget en klone til Anchor Steam beer #82
Den virket veldig godt her også - gjæren er kjøpt som tørrgjær hos olbrygging.no

Jeg hadde egentlig ikke tenkt å brygge noe pils denne sesongen, men satte i gang etter ønske fra onkel Oddbjørn - han ønsket seg mer etter å ha fått en kasse av #62

Gjærer på 7-9 grader hele tiden, satt ut i varmen 24 timer etter ei uke - satt tilbake igjen.
Tilsatte 4g sukker pr liter for karbonering

Flasket hhv. 25. desember 2015 og 5. januar 2016, begge med FG 1014 - 3,6 Plato

Speidelen jeg har har jeg kjøpt hos bryggselv.no

Humlerester i bunnen av Speidelen