Østerhus Brygghus

Berliner weiβe #118 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 Jun 2018 Brewer: Nils Svanes Asst Brewer: Equipment: Braumeister 50L Efficiency: 80,00 % Est Mash Efficiency: 83,2 % Taste Rating: 30,0 Taste Notes: 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 - 4,00 kg BEST Heidelberg Wheat Malt (BESTMALZ) (3,0 EBC) Grain 3 40,0 % 3,00 kg BEST Caramel Pils (BESTMALZ) (5,0 EBC) Grain 4 30,0 % 3,00 kg BEST Pale Ale (BESTMALZ) (6,0 EBC) Grain 5 30,0 % 12,00 g Cascade [7,00 %] - Boil 60,0 min Hop 6 4,4 IBUs 2,64 mg brewers clearex (Boil 0,0 mins) Fining 7 - 2,0 pkg Kolsch Yeast (Wyeast Labs #2565) [124,21 ml] Yeast 8 - 2,64 tsp Yeast Nutrient (Primary 3,0 days) Other 9 - Gravity, Alcohol Content and Color Est Original Gr...

Nice Weiβ #117 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: 13 Jun 2018 Brewer: Nils Svanes og Sverre 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 ...

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, ...