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

Tank 7 Clone #97

Saison (10 H)

Type: All Grain
Batch Size: 46,00 l
Boil Size: 53,26 l
Boil Time: 70 min
End of Boil Vol: 50,87 l
Final Bottling Vol: 44,00 l
Fermentation: Ale, Single Stage

Date: 18 Nov 2016
Brewer: Nils Svanes
Asst Brewer:
Equipment: Pot and Cooler ( 25liter) - All Grain
Efficiency: 72,00 %
Est Mash Efficiency: 76,4 %
Taste Rating: 30,0

Taste Notes: 27.11.16 tilsatt 100g Amarillo i hver dunk

04.12.16 temmelig stille i dunkene - snart tapping

Ingredients

Amt	Name	Type	#	%/IBU
14,27 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
14,00 kg	Pale Malt (2 Row) US (3,9 EBC)	Grain	2	90,3 %
0,50 kg	Wheat Malt, Bel (3,9 EBC)	Grain	3	3,2 %
1,00 kg	Corn Sugar (Dextrose) (0,0 EBC)	Sugar	4	6,5 %
50,00 g	Aurora [7,00 %] - Boil 60,0 min	Hop	5	15,0 IBUs
200,00 g	Amarillo [9,20 %] - Boil 5,0 min	Hop	6	15,7 IBUs
2,0 pkg	Danstar belle saison (http://www.danstaryeast.com/products/belle-saison-yeast #)	Yeast	7	-
1,08 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	8	-
2,16 Items	Yeast Nutrient (Primary 0,0 days)	Other	9	-
100,00 g	Amarillo [9,20 %] - Dry Hop 0,0 Days	Hop	10	0,0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 18,571 Plato
Est Final Gravity: 2,968 Plato
Estimated Alcohol by Vol: 8,7 %
Bitterness: 30,8 IBUs
Est Color: 8,8 EBC

Measured Original Gravity: 18,000 Plato
Measured Final Gravity: 2,564 Plato
Actual Alcohol by Vol: 8,6 %
Calories: 709,7 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 30,91 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,72
Measured Mash PH: 5,20

Total Grain Weight: 15,50 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 37,82 l of water at 70,3 C	63,0 C	50 min
Mash Step	Heat to 68,0 C over 4 min	68,0 C	25 min
Mash Step	Heat to 73,0 C over 4 min	73,0 C	15 min
Mash Off	Heat to 78,0 C over 4 min	78,0 C	10 min

Sparge: Fly sparge with 30,91 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: 258,81 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Single Stage
Fermenter:

Volumes of CO2: 2,3
Carbonation Est: Bottle with 258,81 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

TyttebærWit #96

Witbier (24 A)

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

Taste Notes: målt 27. nov til 1006 tilsatt tyttebærsaft fra IKEA.

04.12.16 - stille i dunkene, den første satt i kjøleskapet

Ingredients

Amt	Name	Type	#	%/IBU
13,47 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
10,00 kg	Pilsen (BestMälz) (3,0 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	13,9 IBUs
2,69 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	6	-
50,00 g	Citra [12,00 %] - Boil 5,0 min	Hop	7	5,5 IBUs
1,59 l	tyttebærsaft (Boil 0,0 mins)	Spice	8	-
2,0 pkg	French Saison (Omega #OYL-026)	Yeast	9	-
2,69 tsp	Yeast Nutrient (Primary 3,0 days)	Other	10	-
50,00 g	Coriander Seed (Secondary 5,0 mins)	Spice	11	-
50,00 g	Orange Peel, Bitter (Secondary 5,0 mins)	Spice	12	-

Gravity, Alcohol Content and Color

Est Original Gravity: 15,343 Plato
Est Final Gravity: 2,323 Plato
Estimated Alcohol by Vol: 7,1 %
Bitterness: 19,4 IBUs
Est Color: 7,5 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: 5,73
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

Sparge: Fly sparge with 0,14 l water at 75,6 C

Mash Notes: Long protein rests help to break down starches in precooked adjuncts in preparation for saccharification step.

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 294,10 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

RIS #95

Imperial Stout (13 F)

Type: All Grain
Batch Size: 51,00 l
Boil Size: 60,21 l
Boil Time: 60 min
End of Boil Vol: 55,21 l
Final Bottling Vol: 50,00 l
Fermentation: Ale, Two Stage

Date: 16 Nov 2016
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 76,9 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
10,00 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
12,00 kg	Pale Malt, Maris Otter (5,9 EBC)	Grain	2	71,4 %
1,30 kg	Chocolate Malt (886,5 EBC)	Grain	3	7,7 %
1,00 kg	Pale chrystal (75,0 EBC)	Grain	4	6,0 %
0,50 kg	Roasted Barley (591,0 EBC)	Grain	5	3,0 %
200,00 g	Goldings, East Kent [6,00 %] - Boil 60,0 min	Hop	6	53,2 IBUs
60,00 g	Lakrisrot (Boil 6,0 mins)	Spice	7	-
1,3 pkg	Nottingham Yeast (Lallemand #-) [23,66 ml]	Yeast	8	-
1,35 Items	Yeast Nutrient (Primary 3,0 days)	Other	9	-
1,85 g	Brewers clarex (Primary 0,0 mins)	Spice	10	-
2,00 kg	Candi Sugar, Dark (541,8 EBC)	Sugar	11	11,9 %

Gravity, Alcohol Content and Color

Est Original Gravity: 18,724 Plato
Est Final Gravity: 2,965 Plato
Estimated Alcohol by Vol: 8,8 %
Bitterness: 53,2 IBUs
Est Color: 116,6 EBC

Measured Original Gravity: 19,000 Plato
Measured Final Gravity: 3,700 Plato
Actual Alcohol by Vol: 8,6 %
Calories: 761,5 kcal/l

Mash Profile

Mash Name: Single Infusion, Full Body
Sparge Water: 20,04 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,47
Measured Mash PH: 5,20

Total Grain Weight: 16,80 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 55,50 l of water and heat to 65,0 C over 2 min	65,0 C	45 min
Mash Step	Add -0,00 l of water and heat to 66,0 C over 4 min	66,0 C	75 min
Mash Step	Add -0,00 l of water and heat to 72,0 C over 4 min	72,0 C	10 min
Mash Step	Add -0,00 l of water and heat to 78,0 C over 4 min	78,0 C	10 min

Sparge: Fly sparge with 20,04 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 288,22 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Mesket med temmelig fullt meskerør, kanksje litt mye malt - gikk tregt å skylle.
trodde jeg fikk elendig utbytte, men oppdaget etterpå at oppskrifta var satt til 45 liter og skulle hatt OG på 20 - jeg kom ut med 51 liter og OG på 19

mandag 21. nov - lite aktivitet på dunkene, målte 23. nov 1014 på begge dunkene, den ene ble satt i kjøleskapet