Havre #126

Blonde Ale (6 B)

Taste Notes: Denne ble veldig god #112
brygger ny med mer sitron #115
kjører på med 1 kg sitroner, bruker saften og skallet fra 3 sitroner

Ingredients

Amt	Name	Type	#	%/IBU
13,21 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
9,00 kg	Pilsner (Weyermann) (3,3 EBC)	Grain	2	60,0 %
3,30 kg	Oats, Malted (2,0 EBC)	Grain	3	22,0 %
0,70 kg	Carahell (Weyermann) (25,6 EBC)	Grain	4	4,7 %
2,00 kg	Dememera Sugar (3,9 EBC)	Sugar	5	13,3 %
20,00 g	Citra [12,00 %] - Boil 60,0 min	Hop	6	10,1 IBUs
2,64 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	7	-
136,00 g	Ginger Root (Boil 12,0 mins)	Herb	8	-
2,64 mg	brewers clearex (Boil 0,0 mins)	Fining	9	-
80,00 g	Citra [12,00 %] - Steep/Whirlpool 10,0 min	Hop	10	7,3 IBUs
1,0 pkg	Nottingham (Danstar #-) [23,66 ml]	Yeast	11	-
50,00 tbsp	Lemon Juice (Secondary 0,0 mins)	Flavor	12	-
15,00 tbsp	Lemon Zest (Secondary 0,0 mins)	Spice	13	-

Gravity, Alcohol Content and Color

Est Original Gravity: 18,163 Plato
Est Final Gravity: 2,078 Plato
Estimated Alcohol by Vol: 8,9 %
Bitterness: 17,4 IBUs
Est Color: 9,0 EBC

Measured Original Gravity: 16,000 Plato
Measured Final Gravity: 5,000 Plato
Actual Alcohol by Vol: 6,1 %
Calories: 633,7 kcal/l

Mash Profile 

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 67,61 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Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash.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 434,59 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

justerte ph til 5,2

Litt for mye malt i røret - blir for grøtete og gir dårlig flow.
går fra 10 kg pils til 9 kg - trukket fra i denne oppskrifta i ettertid
hadde oppi litt mer vann i gryta - ca 52 liter
skylte med 16 liter

OG 16
53 liter

oxygenert i 30 sek pr bøtte
brukte gjærslurry fra siste nr 100 - inneholdt en del humlerester
brukte ca 1,5 kg sitroner, cest fra 2 av dem - tilsatte 5 minutter før kokoing var over
ingefæren var brukt fra før(glass med skiva ingefær som hadde stått i sprit for uttrekk, hadde dette oppi en humlepose og lot den ligge i kok 5 minutter