Saison #108

Litt spent på denne versjonen om jeg får smak fra jærn. Den har stått nokså lenge og gjæret på garasjeloftgulvet (17-18 grader). siste dunk flasket 28. nov 2017

Saison (16 C)

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 Nov 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 75,5 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
13,74 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
12,00 kg	Pilsner (2 Row) Ger (2,8 EBC)	Grain	2	80,5 %
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 %
1,00 kg	Dememera Sugar (3,9 EBC)	Sugar	5	6,7 %
110,00 g	Northern Brewer [4,60 %] - Boil 60,0 min	Hop	6	22,3 IBUs
2,75 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	7	-
65,00 g	Cascade [5,50 %] - Steep/Whirlpool 0,0 min	Hop	8	0,0 IBUs
2,0 pkg	Danstar belle saison (http://www.danstaryeast.com/products/belle-saison-yeast #)	Yeast	9	-
1,04 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	10	-
2,00 Items	Yeast Nutrient (Primary 0,0 days)	Other	11	-

Gravity, Alcohol Content and Color

Est Original Gravity: 16,810 Plato
Est Final Gravity: 1,603 Plato
Estimated Alcohol by Vol: 8,3 %
Bitterness: 22,3 IBUs
Est Color: 18,7 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: Mitt oppsett, Full Body
Sparge Water: 14,47 l
Sparge Temperature: 66,0 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,63
Measured Mash PH: 5,20

Total Grain Weight: 14,90 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 51,42 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	Error: Infusion temperature above boiling. Add more water!	78,0 C	0 min

Sparge: Fly sparge with 14,47 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: 173,68 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Fermenter:

Volumes of CO2: 1,7
Carbonation Est: Bottle with 173,68 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 159,78 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

brygget gikk bra
traff spot on på OG - som er estimert til 15P
tilsatte 500 g demerasukker i hver bøtte v avkjøling som vil gi OG på 16,8P

selve kjøleren ble i forkant gjort skikkelig rein. det medførte at avkjølingen gikk veldig mye kjappere og fungerte knirkefritt

har stått og gjæret på ca 18 grader nå i ei uke, og skal få stå iallefall ei uke til

221117 flasket første dunk - målte 1010 oechsel

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IPA Citra & Lemongrass #107

Denne versjonen er litt annerledes enn de andre jeg har brygget.

Jeg skulle egentlig kjøpe citra aromaolje fra Ølbrygging.no, men siden de var tomme - ble det galaxy.

Galaxy oljen ble tilsatt v tapping.

Dette er nok den beste IPAen jeg har laget med passe fylde og masse smak :-)

Specialty IPA (21 B)

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:

Ingredients

Amt	Name	Type	#	%/IBU
13,74 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
12,50 kg	Pale Malt, Maris Otter (5,9 EBC)	Grain	2	79,1 %
1,50 kg	Caramel/Crystal Malt -120L (236,4 EBC)	Grain	3	9,5 %
0,30 kg	Melanoiden Malt (39,4 EBC)	Grain	4	1,9 %
1,00 kg	Soft Candi Sugar, Brun Léger (Light) (12,8 EBC)	Dry Extract	5	6,3 %
0,50 kg	Light Dry Extract (15,8 EBC)	Dry Extract	6	3,2 %
70,00 g	Citra [14,00 %] - Boil 60,0 min	Hop	7	41,2 IBUs
2,69 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	8	-
25,00 g	Citra [14,00 %] - Boil 15,0 min	Hop	9	7,3 IBUs
25,00 g	Citra [14,00 %] - Boil 5,0 min	Hop	10	2,9 IBUs
100,00 g	Lemon Grass (Boil 1,0 mins)	Flavor	11	-
2,0 pkg	Nottingham (Danstar #-) [23,66 ml]	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: 18,124 Plato
Est Final Gravity: 4,147 Plato
Estimated Alcohol by Vol: 7,8 %
Bitterness: 51,5 IBUs
Est Color: 35,3 EBC

Measured Original Gravity: 15,000 Plato
Measured Final Gravity: 4,200 Plato
Actual Alcohol by Vol: 5,9 %
Calories: 586,0 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 36,19 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,47
Measured Mash PH: 5,20

Total Grain Weight: 15,80 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 37,79 l of water at 72,3 C	66,0 C	75 min

Sparge: Fly sparge with 36,19 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
Fermenter:

Volumes of CO2: 2,3
Carbonation Est: Bottle with 294,10 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 282,34 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Created with BeerSmith

#100 - v.2 #106

American Barleywine (22 C)

Type: All Grain
Batch Size: 60,00 l
Boil Size: 71,04 l
Boil Time: 90 min
End of Boil Vol: 63,54 l
Final Bottling Vol: 59,00 l
Fermentation: Ale, Two Stage

Date: 11 Oct 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 80,00 %
Est Mash Efficiency: 81,3 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
14,86 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
11,10 kg	Fuglsang Pale Malt (9,7 EBC)	Grain	2	60,0 %
1,50 kg	Wheat (BestMälz) (4,0 EBC)	Grain	3	8,1 %
1,00 kg	Corn, Flaked (2,6 EBC)	Grain	4	5,4 %
0,40 kg	Chocolate (BestMälz) (900,0 EBC)	Grain	5	2,2 %
2,00 kg	Dememera Sugar (3,9 EBC)	Sugar	6	10,8 %
1,50 kg	Candi Sugar, Amber (147,8 EBC)	Sugar	7	8,1 %
1,00 kg	Corn Sugar (Dextrose) (0,0 EBC)	Sugar	8	5,4 %
120,00 g	Chinook [13,00 %] - Boil 75,0 min	Hop	9	56,7 IBUs
100,00 g	Centennial [10,00 %] - Boil 15,0 min	Hop	10	17,3 IBUs
60,00 g	Columbus (Tomahawk) [14,00 %] - Steep/Whirlpool 35,0 min	Hop	11	12,1 IBUs
24,77 g	gips (Boil 0,0 mins)	Spice	12	-
12,00 g	natron (Boil 0,0 mins)	Spice	13	-
2,5 pkg	Nottingham (Danstar #-) [23,66 ml]	Yeast	14	-
2,49 tsp	Yeast Nutrient (Primary 3,0 days)	Other	15	-
2,49 Items	Brewers clarex (Primary 0,0 mins)	Spice	16	-
100,00 g	Chinook [13,00 %] - Dry Hop 8,0 Days	Hop	17	0,0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 19,383 Plato
Est Final Gravity: 1,429 Plato
Estimated Alcohol by Vol: 10,0 %
Bitterness: 86,1 IBUs
Est Color: 42,4 EBC

Measured Original Gravity: 22,000 Plato
Measured Final Gravity: 4,600 Plato
Actual Alcohol by Vol: 9,9 %
Calories: 909,0 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 31,59 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,60
Measured Mash PH: 5,20

Total Grain Weight: 18,50 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
Mash In	Add 53,97 l of water and heat to 66,0 C over 0 min	66,0 C	85 min
Mash Step	Add 0,00 l of water and heat to 72,0 C over 0 min	72,0 C	15 min

Sparge: Fly sparge with 31,59 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: 347,04 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Fermenter:

Volumes of CO2: 2,3
Carbonation Est: Bottle with 347,04 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 247,04 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

mesk på 66 grader
avslutt mesking på 72 grader

flasket 29 oktober, målt til 1018->4,6 P

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StoutNils #105

Other Smoked Beer (22 B)

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: 19 Sep 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 75,5 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
20,40 g	Gypsum (Calcium Sulfate) (Mash 60,0 mins)	Water Agent	1	-
13,47 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	2	-
8,00 kg	Pale Malt (Weyermann) (6,5 EBC)	Grain	3	53,0 %
2,00 kg	Oats, Flaked (2,0 EBC)	Grain	4	13,2 %
1,20 kg	Pale chocolate (600,0 EBC)	Grain	5	7,9 %
1,00 kg	Chrystal 150 (150,0 EBC)	Grain	6	6,6 %
0,80 kg	Smoked Malt (17,7 EBC)	Grain	7	5,3 %
0,60 kg	Rye Malt (9,3 EBC)	Grain	8	4,0 %
0,50 kg	Roasted Barley (591,0 EBC)	Grain	9	3,3 %
1,00 kg	Dememera Sugar (3,9 EBC)	Sugar	10	6,6 %
70,00 g	Galaxy [12,30 %] - Boil 60,0 min	Hop	11	37,9 IBUs
2,75 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	12	-
5,10 g	Natron (Boil 0,0 mins)	Spice	13	-
2,0 pkg	Nottingham Ale Yeast (White Labs #WLP039) [35,49 ml]	Yeast	14	-
1,04 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	15	-
2,00 Items	Yeast Nutrient (Primary 0,0 days)	Other	16	-
12,00 g	Lakrisrot (Bottling 12,0 mins)	Spice	17	-

Gravity, Alcohol Content and Color

Est Original Gravity: 16,825 Plato
Est Final Gravity: 2,945 Plato
Estimated Alcohol by Vol: 7,7 %
Bitterness: 37,9 IBUs
Est Color: 69,9 EBC

Measured Original Gravity: 16,000 Plato
Measured Final Gravity: 6,000 Plato
Actual Alcohol by Vol: 5,6 %
Calories: 639,1 kcal/l

Mash Profile

Mash Name: Mitt oppsett, Full Body
Sparge Water: 9,47 l
Sparge Temperature: 66,0 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,41
Measured Mash PH: 5,20

Total Grain Weight: 15,10 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
Innmesking	Add 64,32 l of water at 68,6 C	65,0 C	15 min
Mesking	Add -0,00 l of water at 67,0 C	67,0 C	40 min
utvasking	Add 0,00 l of water at 74,0 C	74,0 C	3 min

Sparge: Fly sparge with 9,47 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, Two Stage
Fermenter:

Volumes of CO2: 2,3
Carbonation Est: Bottle with 294,10 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 276,45 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Byttet ut litt i oppskriften
røykmalt=0,5 kg Stjørdalsmalt + 0,3 kg cara 120
Pale malt=Maris Otter

Brukte slurry fra coffe porteren på denne
Stormgjærere etter 1 1/2 døgn, den ene blåser ut litt

flasket første dunk 1. oktober

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Høstøl #104

Høstøl #104 er basert på Ølbrygging sin påskeøl. Deres kit er for 25 liter, så jeg har tilsatt litt for å få den opp i 50 liters batch.

Ølet ble friskt og godt

Dette ølet ble som Nice Weiss #103 også tappet på fat og flasker

Høstøl #104 

American Amber Ale (6 B)

Type: All Grain
Batch Size: 50,00 l
Boil Size: 61,67 l
Boil Time: 90 min
End of Boil Vol: 54,17 l
Final Bottling Vol: 49,00 l
Fermentation: Ale, Two Stage

Date: 04 Sep 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 77,0 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
6,60 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
1,32 g	Chalk (Mash 60,0 mins)	Water Agent	2	-
6,40 kg	Pale Malt, Maris Otter (5,9 EBC)	Grain	3	45,7 %
3,50 kg	BEST Pilsen Malt (BESTMALZ) (3,5 EBC)	Grain	4	25,0 %
3,00 kg	BEST Wheat Malt (BESTMALZ) (4,8 EBC)	Grain	5	21,4 %
1,10 kg	Oats, Flaked (2,0 EBC)	Grain	6	7,9 %
25,00 g	Northern Brewer [8,50 %] - Boil 60,0 min	Hop	7	9,8 IBUs
15,00 g	Cluster [7,00 %] - Boil 60,0 min	Hop	8	4,9 IBUs
0,33 tsp	Irish Moss (Boil 10,0 mins)	Fining	9	-
50,00 g	Cascade [5,50 %] - Boil 10,0 min	Hop	10	4,6 IBUs
2,50 g	Natron (Boil 0,0 mins)	Spice	11	-
2,0 pkg	Nottingham (Danstar #-) [23,66 ml]	Yeast	12	-
1,32 tsp	Yeast Nutrient (Primary 3,0 days)	Other	13	-
5,00 Items	brewers clearex (Primary 0,0 mins)	Fining	14	-

Gravity, Alcohol Content and Color

Est Original Gravity: 15,966 Plato
Est Final Gravity: 3,628 Plato
Estimated Alcohol by Vol: 6,8 %
Bitterness: 19,3 IBUs
Est Color: 9,4 EBC

Measured Original Gravity: 15,000 Plato
Measured Final Gravity: 4,200 Plato
Actual Alcohol by Vol: 5,9 %
Calories: 586,0 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 75,69 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,70
Measured Mash PH: 5,20

Total Grain Weight: 14,00 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
Mash Step	Error: Infusion temperature above boiling. Add more water!	66,0 C	60 min
Mash Step 2	Add 0,00 l of water at 78,0 C	78,0 C	10 min

Sparge: Fly sparge with 75,69 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: 288,22 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Fermenter:

Volumes of CO2: 2,3
Carbonation Est: Bottle with 288,22 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 282,34 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Høstøl er basert på Påskeøl som jeg fikk av Sverre.
Jeg har lagt til havregryn og marris otter i tillegg samt litt humle og bruker nottingham gjær slurry fra kaffeporteren

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Nice Weiss #103 brygget 29. august 2017

Denne gangen brukte jeg oppskrift fra Speidel - det kan anbefales. Masse god banan og aroma i denne. Jeg benyttet i tillegg til flasker nyinnkjøpte 30 liters stålfat m S kobling.
Flaskene ble litt overkarbonert, greit å ha resten på fat for kontroll av CO2.

Oppskriften fra Beersmith

Nice Weiss #103

Weizen/Weissbier (15 A)

Type: All Grain
Batch Size: 50,00 l
Boil Size: 60,83 l
Boil Time: 80 min
End of Boil Vol: 54,17 l
Final Bottling Vol: 49,00 l
Fermentation: Ale, Two Stage

Date: 29 Aug 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 78,00 %
Est Mash Efficiency: 81,1 %
Taste Rating: 30,0

Taste Notes: Speidel sin oppskrift er:
RECIPE FOR 50-LITRE BRAUMEISTER
INGREDIENTS

55 l of brewing water to start with plus sparging water
5.5 kg Wheat malt
5.5 kg Pilsner malt
50 g Tettnang hops (4.2 % alpha)
1 packet Safbrew WB06 yeast

METHOD

MASH PROGRAMME
50 °C › Start mashing
52 °C › 0 min
63 °C › 15 min
73 °C › 35 min
78 °C › 15 min
Boiling › 80min
HOP ADDITION
50 g Tettnang hops › 70 min before end of boil

ORIGINAL GRAVITY
12 °P with 52 litres

FERMENTATION
Fermentation temperature at around 22 ºC

MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.

Ingredients

Amt	Name	Type	#	%/IBU
13,21 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
2,64 g	Chalk (Mash 60,0 mins)	Water Agent	2	-
7,00 kg	Wheat Malt, Bel (3,9 EBC)	Grain	3	50,0 %
6,00 kg	Pale Malt, Maris Otter (5,9 EBC)	Grain	4	42,9 %
1,00 kg	BEST Pilsen Malt (BESTMALZ) (3,5 EBC)	Grain	5	7,1 %
30,00 g	Northern Brewer [4,60 %] - Boil 60,0 min	Hop	6	6,2 IBUs
22,00 g	Saaz [4,00 %] - Boil 60,0 min	Hop	7	4,0 IBUs
2,64 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	8	-
10,00 g	Natron (Boil 0,0 mins)	Spice	9	-
2,0 pkg	Safbrew Wheat (DCL/Fermentis #WB-06) [50,28 ml]	Yeast	10	-
1,08 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	11	-
2,08 Items	Yeast Nutrient (Primary 0,0 days)	Other	12	-

Gravity, Alcohol Content and Color

Est Original Gravity: 16,617 Plato
Est Final Gravity: 3,827 Plato
Estimated Alcohol by Vol: 7,1 %
Bitterness: 10,2 IBUs
Est Color: 9,4 EBC

Measured Original Gravity: 14,000 Plato
Measured Final Gravity: 4,500 Plato
Actual Alcohol by Vol: 5,2 %
Calories: 545,1 kcal/l

Mash Profile

Mash Name: Speidel automagisk mesketrinn
Sparge Water: 10,69 l
Sparge Temperature: 78,0 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,70
Measured Mash PH: 5,20

Total Grain Weight: 14,00 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 64,66 l of water and heat to 38,0 C over 0 min	38,0 C	0 min
1. Steg	Add 0,00 l of water and heat to 50,0 C over 0 min	50,0 C	0 min
2. Steg	Heat to 52,0 C over 0 min	52,0 C	0 min
3. Steg	Heat to 63,0 C over 0 min	63,0 C	15 min
5. Steg	Heat to 73,0 C over 0 min	73,0 C	35 min
4. Steg	Heat to 78,0 C over 0 min	78,0 C	15 min

Sparge: Fly sparge with 10,69 l water at 78,0 C

Mash Notes:

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 200,10 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Fermenter:

Volumes of CO2: 1,9
Carbonation Est: Bottle with 200,10 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 196,02 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 19,0 C

Notes

bryggedag:
alt gikk etter planen 29. august.
gjæret godt allerede på kvelden.
i følge Speidel skal dunkene settes i kjøleskap etter 3 dager på 6 grader og stå der i 21 dager før flasking.

jeg satte dunkene i kjøleboksen 2. september - 4 dager etter brygging (da ølet er litt sterkere)
målte FG til 1020

flasket og tanket 24. september - ett fat på 30 liter - 17 liter på halvlitersflasker - 4 g sukker - håper ikke på bomber

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KaffePorter #102

KaffePorter #102 er ett forsøk på å klone Brooklyn Brewery sin øl, Intesified Coffe Porter.
Ølet er luke nr 15 i årets julekalender blandt bryggere i Grimstad og omegn.

Jeg traff ikke helt på smak og fylde, men er veldig fornøyd. Kanskje den kommer seg med litt lagring.
Kentucky burbon fat vokser ikke på trær i nærheten, så jeg har jukset litt med nyinnkjøpte 30 l eiekfat fra Bryggselv.
Ølet lå ca 3 uker på fat(siden de var helt nye) og når jeg flasket tilsatte jeg ca 1 dl Kentucky Straight Burbon på 20 liter øl.

Resultatet er flasket på 0,33 flasker og har fått godgjøre seg litt.

Her er oppskriften min fra Beersmith 

Intensified Coffee Porter #102

Imperial Stout (20 C)

Type: All Grain
Batch Size: 60,00 l
Boil Size: 68,54 l
Boil Time: 60 min
End of Boil Vol: 63,54 l
Final Bottling Vol: 59,00 l
Fermentation: Ale, Two Stage

Date: 25 Jul 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 75,2 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
12,00 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
9,00 kg	Fuglsang Pale Malt (9,7 EBC)	Grain	2	41,9 %
2,25 kg	Caramel/Crystal Malt -120L (236,4 EBC)	Grain	3	10,5 %
2,25 kg	Chocolate Malt (Thomas Fawcett) (1000,8 EBC)	Grain	4	10,5 %
0,50 kg	Aromatic Malt (51,2 EBC)	Grain	5	2,3 %
0,50 kg	Black Malt (Thomas Fawcett) (1300,2 EBC)	Grain	6	2,3 %
2,00 kg	Light Dry Extract (15,8 EBC)	Dry Extract	7	9,3 %
2,50 kg	Demerara Sugar (3,9 EBC)	Sugar	8	11,6 %
2,00 kg	Candi Sugar, Amber (147,8 EBC)	Sugar	9	9,3 %
0,50 kg	Candi Sugar, Dark (541,8 EBC)	Sugar	10	2,3 %
300,00 g	East Kent Goldings (EKG) [5,00 %] - Boil 60,0 min	Hop	11	46,8 IBUs
3,00 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	12	-
100,00 g	East Kent Goldings (EKG) [5,00 %] - Boil 5,0 min	Hop	13	3,1 IBUs
12,00 g	natron (Boil 0,0 mins)	Spice	14	-
6,00 g	gips (Boil 0,0 mins)	Spice	15	-
1,00 kg	kaffe (Boil 0,0 mins)	Spice	16	-
3,0 pkg	Nottingham (Danstar #-) [23,66 ml]	Yeast	17	-
3,00 tsp	Yeast Nutrient (Primary 3,0 days)	Other	18	-
3,00 g	Brewers clarex (Primary 0,0 mins)	Spice	19	-

Gravity, Alcohol Content and Color

Est Original Gravity: 21,774 Plato
Est Final Gravity: 1,824 Plato
Estimated Alcohol by Vol: 11,3 %
Bitterness: 49,9 IBUs
Est Color: 143,1 EBC

Measured Original Gravity: 21,500 Plato
Measured Final Gravity: 2,564 Plato
Actual Alcohol by Vol: 10,7 %
Calories: 874,0 kcal/l

Mash Profile

Mash Name: Temperature Mash, 2 Step, Full Body
Sparge Water: 28,82 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,06
Measured Mash PH: 5,20

Total Grain Weight: 21,50 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 54,74 l of water at 70,4 C	66,0 C	70 min
Saccharification	Add -0,00 l of water and heat to 72,0 C over 5 min	72,0 C	15 min
Mash Out	Heat to 76,0 C over 10 min	76,0 C	10 min

Sparge: Fly sparge with 28,82 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: 347,04 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Fermenter:

Volumes of CO2: 2,3
Carbonation Est: Bottle with 347,04 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 111,33 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

kaldbrygg kaffen dagen i forrveien -1 kg kaffe til 2 liter vann - bønnene males på kvern og skal stå i vann i romtemperatur 12-18 timer
25.07.17 jeg manglet en halv kilo demerarasukker, tilsatte i steden druesukker - 1 kg
26.07.17 - ble nokså tykk kaffegrøt. når kokingen var ferdig ble det hele silt oppi vørteren og jeg skylte med 6 liter vann for å få ut mest mulig av kaffen.
Jeg fylte 3 dunker til 19 liters merket under avkjøling. OG viste 23. etterfylte ca 1,5 liter kaldt vann i hver dunk.
ble satt på garasjeloftet hvor det var 27 grader på kvelden. morgenen 26. stormgjæret alle bøttene :-)

080817 målt il 1020 oechselvekt fylt på fat

lagres etter utgjæring på eikefat i 3 uker

flasket 29. august 2017 på 0,33 flasker - det ble mange og fikk ca 45 liter å flaske
jeg målte opp ca 20 liter i flaskedunken og tilsatte sukkerlake med 2 g pr liter samt 1 dl Kentucky Bourbon

Created with BeerSmith

Eikefat

Jeg har gått til innkjøp av 2 stk eikefat på 30 liter fra Bryggselv Kristiansand.

Fatene skal benyttes til ølbrygging.

Foreløpig ligger de til trutning for å bli tette.

Planlagte brygg for modning på eikefat er:

Toraldåsen Horizon I #102

Ett forsøk på å lage noe ala Nøgne-ø sin dark horizon

Intensified Coffee Porter #103

Basert på Brooklyn brewery sin oppskrift med kaffe lagret på burbon eikefat - men ettersom jeg ikke har pent brukte burbon eikefat, tilsetter jeg burbon.

Gambrinus #101

Gambrinus #101

German Pilsner (Pils) (2 A)

Type: All Grain
Batch Size: 75,00 l
Boil Size: 86,67 l
Boil Time: 90 min
End of Boil Vol: 79,17 l
Final Bottling Vol: 74,00 l
Fermentation: Lager, Two Stage

Date: 24 Feb 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 75,0 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
18,49 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
14,50 kg	Pilsner (2 Row) Ger (2,3 EBC)	Grain	2	100,0 %
150,00 g	Hallertauer Hersbrucker [4,00 %] - Boil 60,0 min	Hop	3	22,0 IBUs
50,00 g	Saaz [3,20 %] - Boil 15,0 min	Hop	4	2,9 IBUs
40,00 g	Saaz [3,20 %] - Boil 5,0 min	Hop	5	0,9 IBUs
15,00 g	natron (Boil 0,0 mins)	Spice	6	-
7,50 g	gips (Boil 0,0 mins)	Spice	7	-
2,0 pkg	Saflager Lager (DCL/Fermentis #W-34/70) [50,28 ml]	Yeast	8	-
1,40 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	9	-
2,69 Items	Yeast Nutrient (Primary 0,0 days)	Other	10	-

Gravity, Alcohol Content and Color

Est Original Gravity: 11,031 Plato
Est Final Gravity: 2,468 Plato
Estimated Alcohol by Vol: 4,6 %
Bitterness: 25,9 IBUs
Est Color: 4,5 EBC

Measured Original Gravity: 12,000 Plato
Measured Final Gravity: 4,000 Plato
Actual Alcohol by Vol: 4,3 %
Calories: 459,6 kcal/l

Mash Profile

Mash Name: Mitt oppsett, Full Body
Sparge Water: 14,88 l
Sparge Temperature: 66,0 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,74
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
Steg 1	Add 64,43 l of water at 69,7 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 22,37 l of water at 86,3 C	80,0 C	3 min

Sparge: Fly sparge with 14,88 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: 435,27 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Lager, Two Stage
Fermenter:

Volumes of CO2: 2,3
Carbonation Est: Bottle with 435,27 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 370,57 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 15,6 C

Notes

tilsett noe citrushumle v whirlpool

gjærer på ca 5-6 grader

satt varmt 8. mars og kaldt igjen 10. mars
målte begge dunkene 14. mars - 1015-16

Denne oppskriften er en clone av Nøgne-ø sin #100 oppskrift.

#100

American Barleywine (22 C)

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: 14 Dec 2016
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 80,00 %
Est Mash Efficiency: 81,6 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
12,63 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
12,90 kg	Fuglsang Pale Malt (9,7 EBC)	Grain	2	72,5 %
1,50 kg	Wheat (BestMälz) (4,0 EBC)	Grain	3	8,4 %
0,40 kg	Chocolate (BestMälz) (900,0 EBC)	Grain	4	2,2 %
2,00 kg	Candi Sugar, Amber (147,8 EBC)	Sugar	5	11,2 %
1,00 kg	Corn Sugar (Dextrose) (0,0 EBC)	Sugar	6	5,6 %
100,00 g	Chinook [13,00 %] - Boil 75,0 min	Hop	7	53,8 IBUs
90,00 g	Centennial [10,00 %] - Boil 15,0 min	Hop	8	17,7 IBUs
50,00 g	Columbus (Tomahawk) [14,00 %] - Steep/Whirlpool 35,0 min	Hop	9	11,5 IBUs
21,05 g	gips (Boil 0,0 mins)	Spice	10	-
10,20 g	natron (Boil 0,0 mins)	Spice	11	-
2,1 pkg	Nottingham (Danstar #-) [23,66 ml]	Yeast	12	-
2,11 tsp	Yeast Nutrient (Primary 3,0 days)	Other	13	-
2,11 Items	Brewers clarex (Primary 0,0 mins)	Spice	14	-
100,00 g	Chinook [13,00 %] - Dry Hop 8,0 Days	Hop	15	0,0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 20,592 Plato
Est Final Gravity: 2,574 Plato
Estimated Alcohol by Vol: 10,1 %
Bitterness: 83,0 IBUs
Est Color: 51,0 EBC

Measured Original Gravity: 22,000 Plato
Measured Final Gravity: 3,000 Plato
Actual Alcohol by Vol: 10,8 %
Calories: 900,6 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 19,96 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,59
Measured Mash PH: 5,20

Total Grain Weight: 17,80 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 57,02 l of water and heat to 66,0 C over 0 min	66,0 C	85 min
Mash Step	Add 0,00 l of water and heat to 72,0 C over 0 min	72,0 C	15 min

Sparge: Fly sparge with 19,96 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
Fermenter:

Volumes of CO2: 2,3
Carbonation Est: Bottle with 294,10 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 247,04 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

mesk på 66 grader
avslutt mesking på 72 grader

060317 målt til 1013 - ser veldig grumsetet ut...
tilsatt tørrhumle, har økt fra 50 til 100g chinook tørrhumle

første dunk satt i kjøleskap 7. mars - flasket 10 mars
dunk 2 satt i kjøleskap 10. mars - flasket 13 mars

har ikke målt men antar at fg lå på 1012 

Dette er den beste ingefærølen jeg har laget så langt.

Ingefærøl #99

Fruit Beer (20 A)

Type: All Grain
Batch Size: 52,00 l
Boil Size: 60,96 l
Boil Time: 60 min
End of Boil Vol: 54,17 l
Final Bottling Vol: 50,30 l
Fermentation: Ale, Single Stage

Date: 12 Jan 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Varmtvansbereder 80 l
Efficiency: 68,00 %
Est Mash Efficiency: 68,0 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
13,74 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
12,00 kg	Fuglsang Pale Malt (9,7 EBC)	Grain	2	85,7 %
1,00 kg	Carahell (Weyermann) (25,6 EBC)	Grain	3	7,1 %
1,00 kg	Melanoiden Malt (39,4 EBC)	Grain	4	7,1 %
20,00 g	Northern Brewer [8,70 %] - Boil 60,0 min	Hop	5	8,7 IBUs
250,00 g	Ginger Root (Boil 15,0 mins)	Herb	6	-
20,00 g	Saaz [3,20 %] - Boil 5,0 min	Hop	7	0,6 IBUs
10,40 g	natron (Boil 0,0 mins)	Spice	8	-
5,20 g	gips (Boil 0,0 mins)	Spice	9	-
1,0 pkg	Nottingham (Danstar #-) [23,66 ml]	Yeast	10	-
1,04 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	11	-
2,08 Items	Yeast Nutrient (Primary 0,0 days)	Other	12	-
40,00 g	Ginger Root (Secondary 5,0 days)	Herb	13	-

Gravity, Alcohol Content and Color

Est Original Gravity: 13,036 Plato
Est Final Gravity: 3,236 Plato
Estimated Alcohol by Vol: 5,3 %
Bitterness: 9,3 IBUs
Est Color: 18,6 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: 38,47 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,57
Measured Mash PH: 5,20

Total Grain Weight: 14,00 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
Mash In	Add 37,54 l of water and heat to 67,0 C over 2 min	67,0 C	75 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 38,47 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: 0,86 bar
Keg/Bottling Temperature: 7,2 C
Fermentation: Ale, Single Stage
Fermenter:

Volumes of CO2: 2,3
Carbonation Est: Keg with 0,86 bar
Carbonation (from Meas Vol): Keg with 0,86 bar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

22 januar
stille i dunkene, målte den ene til 1015 - (4P) som er bra

satte dunk 1 i kjøleskap 23. januar
slowjuicet 40 g ingefær og kokte safta sammen med vann og litt skall i 15 minutter tilsatte 100 g sukker og mer vann -flasket 25. januar

dunk 2 satt i kjøleskap 25. januar - denne går primært på fat med naturlig karbonering 4g pr liter og samme mengde nykokt ingefær
fatet 29. januar

Nosewarmer #98

Nosewarmer #98

British Strong Ale (17 A)

Type: All Grain
Batch Size: 51,00 l
Boil Size: 54,17 l
Boil Time: 0 min
End of Boil Vol: 54,17 l
Final Bottling Vol: 50,00 l
Fermentation: Ale, Two Stage

Date: 06 Jan 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 75,5 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
10,20 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
12,20 kg	Fuglsang Pale Malt (9,7 EBC)	Grain	2	84,7 %
0,50 kg	Acidulated (BestMälz) (3,0 EBC)	Grain	3	3,5 %
0,50 kg	Carafa I (Weyermann) (630,4 EBC)	Grain	4	3,5 %
0,40 kg	Amber Malt (43,3 EBC)	Grain	5	2,8 %
0,40 kg	Caramel/Crystal Malt -120L (236,4 EBC)	Grain	6	2,8 %
0,40 kg	Chocolate Malt (Thomas Fawcett) (1000,8 EBC)	Grain	7	2,8 %
130,00 g	Northern Brewer [8,50 %] - Boil 60,0 min	Hop	8	50,1 IBUs
0,67 tsp	Irish Moss (Boil 15,0 mins)	Fining	9	-
50,00 g	Licorice Root (Boil 15,0 mins)	Flavor	10	-
25,00 g	Paradise Seed (Boil 15,0 mins)	Spice	11	-
100,00 g	Cascade [5,50 %] - Boil 10,0 min	Hop	12	9,0 IBUs
31,00 g	Orange Peel, Bitter (Boil 10,0 mins)	Spice	13	-
30,00 g	Amarillo [8,50 %] - Boil 2,0 min	Hop	14	1,0 IBUs
25,00 g	Citra [12,00 %] - Boil 2,0 min	Hop	15	1,1 IBUs
10,20 g	natron (Boil 0,0 mins)	Spice	16	-
5,10 g	gips (Boil 0,0 mins)	Spice	17	-
2,0 pkg	Abbay Belgian ale yeast (Danstar Lallemand #)	Yeast	18	-

Gravity, Alcohol Content and Color

Est Original Gravity: 14,716 Plato
Est Final Gravity: 3,634 Plato
Estimated Alcohol by Vol: 6,1 %
Bitterness: 61,2 IBUs
Est Color: 57,9 EBC

Measured Original Gravity: 16,000 Plato
Measured Final Gravity: 2,500 Plato
Actual Alcohol by Vol: 7,4 %
Calories: 620,3 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 31,03 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,48
Measured Mash PH: 5,20

Total Grain Weight: 14,40 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
Mash In	Add 38,05 l of water at 77,2 C	65,6 C	75 min

Sparge: Fly sparge with 31,03 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
Fermenter:

Volumes of CO2: 2,3
Carbonation Est: Bottle with 294,10 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 235,28 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

målte 1 dunk 15. januar til 1010 - blupping ferdig
satt i kjøleskap og flasket dagen etter, neste dunk satt i kjøleskap og flasket dagen etter

fikk tilsammen 40 liter

lukter godt ved tapping

Har redusert denne oppskriften ned til 14,4 kg malt totalt da 15 kg ble litt for mye - blir for lite gjennomstrømning, fikk dårlig utbytte (40 liter og 16 P, burde være 50 liter med 16 P)
Paradisfrø redusert fra 40 til 25 gram da det var det som var i pakken, frøene ble knust i morter

lakrisrot ble økt til 50 g da det var hele pakken(brukte humlepose på lakrisrota for ikke å tette noe