Berliner weiβe #118

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: 26 Jun 2018
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 80,00 %
Est Mash Efficiency: 83,2 %
Taste Rating: 30,0

Taste Notes:

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	-
4,00 kg	BEST Heidelberg Wheat Malt (BESTMALZ) (3,0 EBC)	Grain	3	40,0 %
3,00 kg	BEST Caramel Pils (BESTMALZ) (5,0 EBC)	Grain	4	30,0 %
3,00 kg	BEST Pale Ale (BESTMALZ) (6,0 EBC)	Grain	5	30,0 %
12,00 g	Cascade [7,00 %] - Boil 60,0 min	Hop	6	4,4 IBUs
2,64 mg	brewers clearex (Boil 0,0 mins)	Fining	7	-
2,0 pkg	Kolsch Yeast (Wyeast Labs #2565) [124,21 ml]	Yeast	8	-
2,64 tsp	Yeast Nutrient (Primary 3,0 days)	Other	9	-

Gravity, Alcohol Content and Color

Est Original Gravity: 12,504 Plato
Est Final Gravity: 1,940 Plato
Estimated Alcohol by Vol: 5,7 %
Bitterness: 4,4 IBUs
Est Color: 7,2 EBC

Measured Original Gravity: 11,390 Plato
Measured Final Gravity: 2,564 Plato
Actual Alcohol by Vol: 4,7 %
Calories: 427,1 kcal/l

Mash Profile

Mash Name: BIAB, Pilsner Step Mash
Sparge Water: 0,00 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,71
Measured Mash PH: 5,20

Total Grain Weight: 10,00 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
Acid Rest	Add 68,28 l of water at 36,6 C	35,0 C	5 min
Protein Rest	Heat to 52,0 C over 15 min	52,0 C	15 min
Saccharification 1	Heat to 63,0 C over 11 min	63,0 C	45 min
Saccharification 2	Heat to 72,0 C over 9 min	72,0 C	30 min
Mash Out	Heat to 78,0 C over 6 min	78,0 C	10 min

Sparge: If steeping, remove grains, and prepare to boil wort

Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a pilsner mash profile that can be used for styles requiring high attenuation and/or modification.

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 111,33 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

oppskriften er 40% hvete, 30% pils og 30% pale
Bruk speidel pils meskeoppsett

juster PH til 4,5 med melkesyre etter mesking

kok i 10 minutter og avkjøl

tilsett laco når temp er på 40 grader
lacto temp 40 grader
tilsett C02 og tett igjen lokket med plastfolie

kok når PH er 3,6

kokes i 90 minutter og humle tilsettes i 60 minutter.
Humle etter hva du har - skal ende på 8 IBU
I oppskrifta står det at etter kok, så skal ølet tynnes ut til SG 1035 (9 Plato) - litt usikker på akkurat den biten der

avkjøl, tilsett O2 og kõlsch gjær
gjæres 5-7 dager og krasjkjøl i 2 dager

Karboner med 6g sukker for å få mye bobler

FG skal ende på ca 1006

Cold crash to 50° F for 2 days, then keg, carbonate, and enjoy!
The final beer should reach a final gravity of around 1.006 (82.4% attenuation, 3.8% ABV) and have a final pH in the 3.25 to 3.35 range.

Bryggedag:
PH justert til 5,3
PH etter mesk 4,78 - justerte ikke noe mer - foreløpig OG før tilsetting av melkebakterier 11 P
kjølte ned vørter til 35 grader og tilsatte 4 små syltetøyglass med melkesyrebakterier.
satte på lokk og kjørte inn CO2 i tappetuten en stund for å få ut alt O2.
tettet lokket med gladpak og gaffateip
temp justert opp til 36 grader om natta for at det ikke skulle gå for fort - ønsker å stoppe når PH er 3,6.
målte morgenen etterpå kl 8 og da var PH 4
skrudde opp temp til 40 grader og sjekket igjen kl 12 - da hadde PH gått for langt ned - 3
tappet av 4 nye små syltetøyglass til framtidig surbrygg og satte de i kjøleskapet.
startet koking
etter ca 90 minutter var vørteren ferdig kokt - OG 12,5 - 46 liter
kjølte ned og tilsatte O2 i vørteren, kølsch gjærslurry, brewers clarex og gjærnæring
full gjæring morgenen etterpå 

Nice Weiβ #117

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: 13 Jun 2018
Brewer: Nils Svanes og Sverre
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 78,00 %
Est Mash Efficiency: 81,1 %
Taste Rating: 30,0

Taste Notes:

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	-
6,50 kg	BEST Pilsen Malt (BESTMALZ) (3,5 EBC)	Grain	3	50,0 %
6,50 kg	Wheat Malt, Bel (3,9 EBC)	Grain	4	50,0 %
40,00 g	Cascade [6,70 %] - Boil 60,0 min	Hop	5	12,5 IBUs
2,64 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	6	-
2,0 pkg	Safbrew Wheat (DCL/Fermentis #WB-06) [50,28 ml]	Yeast	7	-
1,08 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	8	-
2,08 Items	Yeast Nutrient (Primary 0,0 days)	Other	9	-

Gravity, Alcohol Content and Color

Est Original Gravity: 15,524 Plato
Est Final Gravity: 3,563 Plato
Estimated Alcohol by Vol: 6,6 %
Bitterness: 12,5 IBUs
Est Color: 7,5 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: 14,27 l
Sparge Temperature: 78,0 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,72
Measured Mash PH: 5,20

Total Grain Weight: 13,00 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 60,08 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 14,27 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

justert PH til 5,3
49 liter
16,5 P

gjærer på 26 grader

målte dunkene 16. juni
den ene viste 1018 -satt kaldt
den andre viste 1032 - lot stå - gjærer på 20-21 grader
satte bøtte nr 2 i kjøleskap 5 dager seiner - FG viste da 1016 

Nice Weiβ #116

Denne er en slager for meg - nydelig Weiβbier

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: 05 Jun 2018
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 78,00 %
Est Mash Efficiency: 81,1 %
Taste Rating: 30,0

Taste Notes:

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	-
6,50 kg	BEST Pilsen Malt (BESTMALZ) (3,5 EBC)	Grain	3	50,0 %
6,50 kg	Wheat Malt, Bel (3,9 EBC)	Grain	4	50,0 %
40,00 g	Cascade [6,70 %] - Boil 60,0 min	Hop	5	12,5 IBUs
2,64 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	6	-
2,0 pkg	Safbrew Wheat (DCL/Fermentis #WB-06) [50,28 ml]	Yeast	7	-
1,08 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	8	-
2,08 Items	Yeast Nutrient (Primary 0,0 days)	Other	9	-

Gravity, Alcohol Content and Color

Est Original Gravity: 15,524 Plato
Est Final Gravity: 3,563 Plato
Estimated Alcohol by Vol: 6,6 %
Bitterness: 12,5 IBUs
Est Color: 7,5 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: 14,27 l
Sparge Temperature: 78,0 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,72
Measured Mash PH: 5,20

Total Grain Weight: 13,00 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 60,08 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 14,27 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

justert PH til 5,4
48 liter
16 P

Havre #115

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: 31 May 2018
Brewer:
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 77,0 %
Taste Rating: 30,0

Taste Notes: Denne ble veldig god #112
brygger ny med mer sitron #115

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	-
8,00 kg	Pilsner (Weyermann) (3,3 EBC)	Grain	3	66,7 %
3,30 kg	Oats, Malted (2,0 EBC)	Grain	4	27,5 %
0,70 kg	Carahell (Weyermann) (25,6 EBC)	Grain	5	5,8 %
20,00 g	Citra [12,00 %] - Boil 60,0 min	Hop	6	12,0 IBUs
2,64 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	7	-
136,00 g	Ginger Root (Boil 12,0 mins)	Herb	8	-
80,00 g	Citra [12,00 %] - Boil 5,0 min	Hop	9	9,6 IBUs
2,64 mg	brewers clearex (Boil 0,0 mins)	Fining	10	-
5,00 g	Natron (Boil 0,0 mins)	Spice	11	-
2,0 pkg	Liberty Bell Ale (Mangrove Jack's #M36)	Yeast	12	-
50,00 tbsp	Lemon Juice (Secondary 0,0 mins)	Flavor	13	-
15,00 tbsp	Lemon Zest (Secondary 0,0 mins)	Spice	14	-

Gravity, Alcohol Content and Color

Est Original Gravity: 13,592 Plato
Est Final Gravity: 2,609 Plato
Estimated Alcohol by Vol: 5,9 %
Bitterness: 21,6 IBUs
Est Color: 7,8 EBC

Measured Original Gravity: 15,000 Plato
Measured Final Gravity: 5,000 Plato
Actual Alcohol by Vol: 5,5 %
Calories: 590,4 kcal/l

Mash Profile

Mash Name: BIAB, Medium Body
Sparge Water: 0,00 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,71
Measured Mash PH: 5,90

Total Grain Weight: 12,00 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,70
Mash Acid Addition: 10,0 ml Lactic Acid (88%)
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 69,50 l of water and heat to 65,0 C over 10 min	65,0 C	80 min
Mash Out	Heat to 72,0 C over 7 min	72,0 C	10 min
Mash Step	Heat to 78,0 C over 4 min	78,0 C	15 min

Sparge: If steeping, remove grains, and prepare to boil wort

Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 425,90 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Fermenter:

Volumes of CO2: 3,0
Carbonation Est: Bottle with 425,90 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 408,52 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

ph justert til 5,4 i vannet
46 liter
16,5 P
fat på 30 liter fylt med denn når FG var 1024 - står enda varmt
resten fylt på flasker og karbonert med sukker

Tasty Lemon #114

Surøl - kapittel 1

Type: All Grain
Batch Size: 50,00 l
Boil Size: 27,89 l
Boil Time: 60 min
End of Boil Vol: 26,00 l
Final Bottling Vol: 48,00 l
Fermentation: Ale, Two Stage

Date: 04 May 2018
Brewer: Ytre Randesund brygghus
Asst Brewer:
Equipment: Ytre Randesund Brygghus
Efficiency: 80,00 %
Est Mash Efficiency: 80,0 %
Taste Rating: 30,0

Taste Notes: Tropisk ble flasket og tilsatt karboneringssukker- denne gikk ned til 1040 Oechsel
sitron ble fatet og tilsatt CO2- gikk ned til 1050
Sitronen smaker kjempebra - tropisk luktet og smakte bra under flasking

Ingredients

Amt	Name	Type	#	%/IBU
13,21 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
2,64 tsp	Lactic Acid (Mash 60,0 mins)	Water Agent	2	-
12,00 kg	Pale Ale (BestMälz) (5,0 EBC)	Grain	3	85,7 %
1,00 kg	Oats, Flaked (2,0 EBC)	Grain	4	7,1 %
1,00 kg	Wheat (BestMälz) (4,0 EBC)	Grain	5	7,1 %
2,64 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	6	-
60,00 g	Citra [12,00 %] - Boil 15,0 min	Hop	7	9,6 IBUs
70,00 g	Mosaic (HBC 369) [12,25 %] - Boil 10,0 min	Hop	8	8,3 IBUs
3,00 kg	Lactose (Boil 5,0 mins)	Flavor	9	-
2,00 Items	wln 1000 Gjærnæring (Boil 5,0 mins)	Other	10	-
2,64 mg	brewers clearex (Boil 0,0 mins)	Fining	11	-
2,0 pkg	Safale American (DCL/Fermentis #US-05) [50,28 ml]	Yeast	12	-
1,0 pkg	Lactobacillus Plantarum	Yeast	13	-
2,00 kg	Lemon puree (Secondary 4,0 days)	Flavor	14	-
40,00 g	Citra [12,00 %] - Dry Hop 4,0 Days	Hop	15	0,0 IBUs
2,00 kg	Apricot Extract (Bottling 5,0 mins)	Flavor	16	-

Gravity, Alcohol Content and Color

Est Original Gravity: 16,355 Plato
Est Final Gravity: 3,296 Plato
Estimated Alcohol by Vol: 7,2 %
Bitterness: 17,9 IBUs
Est Color: 9,6 EBC

Measured Original Gravity: 15,000 Plato
Measured Final Gravity: 2,564 Plato
Actual Alcohol by Vol: 6,8 %
Calories: 577,3 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 5,40 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 In	Add 36,51 l of water at 74,0 C	65,6 C	75 min

Sparge: Fly sparge with 5,40 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).

Notes

Juster PH i mesk til 5,2-5,5 med melkesyre

mesk på 65-66 grader i 75 minutter

Juster PH i kjelen til 4,5 m melksyre

kok i 10 minutter før avkjøling i karet

Når temp er ca 35-40 grader tilsett lacto planetarum starter. Fyll på C02 oppå vørteren og tett lokket skikkelig.
lacto skal jobbe på 35 grader til PH er 3,4 - mål ved å tappe av litt

tilsatte tropiske frukter til den ene dunken og sitronpure til den andre

bryggedag 4. mai 2018

mesking - ok
kokte i 15 minutter og bruket motstrømskjøleren til kjøling (lot den være oppi karet når jeg kokte
avkjølte til 40 grader - målt temporær OG til 15 - gikk ned til 14,3 under syrning
tilsatte melkesyre for å få ned PH litt før syrning
ph-meter var ikke helt kalibrert, så det viste ikke lavere enn 4,5 - tro jeg hadde oppi litt for mye - men det går nok bra.
tilsatte lactobasillstammen som kom fra ytre randesund brygghus
tettet lokket og kjørte inn co2 i tuten
dette stod i nesten 2 døgn, jeg fikk kalibrert ph meteret og målt ph til 2,7 - altså veldig surt og godt
jeg tappet av 4 små syltetøyglass med sur kultur og satte dem kaldt før jeg startet koking

kokte en time (skiten kokte over av en eller annen grunn) humle og div tilsatt underveis
frisket opp M36 gjærslurry og tilsatte denne til dunkene (+ to dråper olivenolje i slurryen)
ristet dunkene godt

Havrestout #113

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: 26 Apr 2018
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 78,00 %
Est Mash Efficiency: 81,1 %
Taste Rating: 45,0

Taste Notes: The best Oatmeal so far! Smooth and creamy

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	-
9,00 kg	Pale Malt (Marris Otter) (5,9 EBC)	Grain	3	59,6 %
2,20 kg	Oats, Flaked (2,0 EBC)	Grain	4	14,6 %
1,20 kg	Caramel/Crystal Malt -120L (236,4 EBC)	Grain	5	7,9 %
1,00 kg	Barley, Flaked (3,3 EBC)	Grain	6	6,6 %
0,60 kg	Chocolate Malt (689,5 EBC)	Grain	7	4,0 %
0,50 kg	Wheat Malt, Bel (3,9 EBC)	Grain	8	3,3 %
0,40 kg	Roasted Barley (591,0 EBC)	Grain	9	2,6 %
0,20 kg	Rye Malt (9,3 EBC)	Grain	10	1,3 %
116,00 g	Cascade [5,50 %] - Boil 65,0 min	Hop	11	29,4 IBUs
2,64 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	12	-
2,64 mg	brewers clearex (Boil 0,0 mins)	Fining	13	-
5,00 g	Natron (Boil 0,0 mins)	Spice	14	-
1,0 pkg	Liberty Bell - slurry fra 112# (Mangrove Jack's #M36)	Yeast	15	-

Gravity, Alcohol Content and Color

Est Original Gravity: 16,627 Plato
Est Final Gravity: 4,217 Plato
Estimated Alcohol by Vol: 6,9 %
Bitterness: 29,4 IBUs
Est Color: 60,1 EBC

Measured Original Gravity: 15,000 Plato
Measured Final Gravity: 4,580 Plato
Actual Alcohol by Vol: 5,7 %
Calories: 588,1 kcal/l

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 37,41 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,45
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
Mash In	Add 39,88 l of water at 79,8 C	67,8 C	80 min

Sparge: Fly sparge with 37,41 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).

Notes

For mye malt i røret og for lite skyllevann ga labert utbytte og mange liter mindre øl

OG 15 - 43 liter

050518
overførte 30 liter til eikefat som ble satt nede i garasjen

Dette fatet ble tappet over til stålfat 21.04.20 - dvs det har stått i 2 år på eikefat - har forsvunnet ca 5 liter med væske.
fylte opp stålfatet med tidligere chagastout, bærturstout og havrestout fra 2 liters growler.
tilsatte litt wiskey essens og lakrisrotekstrakt.
Denne ble bokset. Smaker utrolig mye eik - på grensen til syrlig  -tenker den skal få stå på boksene i lang tid i håp om å få litt rundere smak.
Burde kanskje tilsatt en halv kilo maltodextrin eller laktose for å runde av smaken mye mer - men den gang ei...

Havre #112

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: 08 Apr 2018
Brewer:
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 77,0 %
Taste Rating: 30,0

Taste Notes: Denne ble skikkelig god - har fått mange og gode tilbakemeldinger
brygget enda en #115

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	-
8,00 kg	Pilsner (Weyermann) (3,3 EBC)	Grain	3	66,7 %
3,30 kg	Oats, Malted (2,0 EBC)	Grain	4	27,5 %
0,70 kg	Carahell (Weyermann) (25,6 EBC)	Grain	5	5,8 %
20,00 g	Citra [12,00 %] - Boil 60,0 min	Hop	6	12,0 IBUs
2,64 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	7	-
136,00 g	Ginger Root (Boil 12,0 mins)	Herb	8	-
80,00 g	Citra [12,00 %] - Boil 5,0 min	Hop	9	9,6 IBUs
2,64 mg	brewers clearex (Boil 0,0 mins)	Fining	10	-
5,00 g	Natron (Boil 0,0 mins)	Spice	11	-
2,0 pkg	Liberty Bell Ale (Mangrove Jack's #M36)	Yeast	12	-
14,41 tbsp	Lemon Juice (Secondary 0,0 mins)	Flavor	13	-
4,80 tbsp	Lemon Zest (Secondary 0,0 mins)	Spice	14	-

Gravity, Alcohol Content and Color

Est Original Gravity: 13,592 Plato
Est Final Gravity: 2,609 Plato
Estimated Alcohol by Vol: 5,9 %
Bitterness: 21,6 IBUs
Est Color: 7,8 EBC

Measured Original Gravity: 15,000 Plato
Measured Final Gravity: 5,000 Plato
Actual Alcohol by Vol: 5,5 %
Calories: 590,4 kcal/l

Mash Profile

Mash Name: BIAB, Medium Body
Sparge Water: 0,00 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,71
Measured Mash PH: 5,90

Total Grain Weight: 12,00 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,70
Mash Acid Addition: 10,0 ml Lactic Acid (88%)
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 69,50 l of water and heat to 65,0 C over 10 min	65,0 C	80 min
Mash Out	Heat to 72,0 C over 7 min	72,0 C	10 min
Mash Step	Heat to 78,0 C over 4 min	78,0 C	15 min

Sparge: If steeping, remove grains, and prepare to boil wort

Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.

Notes

Juster PH i mesk til 5,2-5,5 med melkesyre.
080418
Målte PH til 7 før justering.
Justerte PH med melkesyre til 5,9 - tilsatte vel 15ml
Skylte med 12 liter vann

Citra på slutten ble tilsatt i whirlpool da jeg ikke rakk det før
hadde oppi 10 ss med ingefærekstrakt (selvlaget) og saft fra 1 sitron samt halvparten av skallet fra den sitronene (sest)
protaflock ble ikke tilsatt

måle 15P og 47 liter

160418 målt 1021 på begge dunkene - skal egentlig ned på 1012

flasket 220418 m 4 g sukker pr liter. målt til 1020

Westvleteren 12 #111

Type: All Grain
Batch Size: 45,00 l
Boil Size: 56,46 l
Boil Time: 90 min
End of Boil Vol: 48,96 l
Final Bottling Vol: 44,00 l
Fermentation: Ale, Two Stage

Date: 07 Dec 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 77,3 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
10,60 kg	Pale Malt, Maris Otter (5,9 EBC)	Grain	1	62,4 %
1,00 kg	Munich Malt (17,7 EBC)	Grain	2	5,9 %
0,50 kg	Biscuit Malt (45,3 EBC)	Grain	3	2,9 %
0,40 kg	Melanoiden Malt (39,4 EBC)	Grain	4	2,4 %
0,25 kg	Chocolate Malt (886,5 EBC)	Grain	5	1,5 %
0,25 kg	Special B Malt (354,6 EBC)	Grain	6	1,5 %
2,00 kg	Candi Sugar, Amber (147,8 EBC)	Sugar	7	11,8 %
1,00 kg	Brown Sugar, Dark (98,5 EBC)	Sugar	8	5,9 %
1,00 kg	Dememera Sugar (3,9 EBC)	Sugar	9	5,9 %
81,20 g	Northern Brewer [8,70 %] - Boil 90,0 min	Hop	10	30,7 IBUs
67,00 g	Hallertauer Mittelfrueh [2,50 %] - Boil 15,0 min	Hop	11	3,4 IBUs
60,00 g	Fuggles [4,50 %] - Boil 15,0 min	Hop	12	5,5 IBUs
2,0 pkg	Danstar belle saison (http://www.danstaryeast.com/products/belle-saison-yeast #)	Yeast	13	-

Gravity, Alcohol Content and Color

Est Original Gravity: 22,982 Plato
Est Final Gravity: 1,488 Plato
Estimated Alcohol by Vol: 12,2 %
Bitterness: 39,6 IBUs
Est Color: 56,6 EBC

Measured Original Gravity: 21,000 Plato
Measured Final Gravity: 1,800 Plato
Actual Alcohol by Vol: 10,8 %
Calories: 845,9 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 35,57 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,55
Measured Mash PH: 5,20

Total Grain Weight: 17,00 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
1	Add 34,40 l of water at 76,5 C	65,0 C	75 min
2	Heat to 67,8 C over 4 min	67,8 C	10 min
3	Add 0,00 l of water at 72,0 C	72,0 C	10 min
4	Add 0,00 l of water at 78,0 C	78,0 C	10 min

Sparge: Fly sparge with 35,57 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).

Notes

Bryggenotater

tappet på 30 liters fat og småflasker 14. januar
målt til 1007 oechsel

10,8%