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