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