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)
| 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
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
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
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:
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:
| 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
Ingen kommentarer:
Legg inn en kommentar