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%