Dette er den beste ingefærølen jeg har laget så langt.
Ingefærøl #99
Fruit Beer (20 A)
Type: All Grain
Batch Size: 52,00 l
Boil Size: 60,96 l
Boil Time: 60 min
End of Boil Vol: 54,17 l
Final Bottling Vol: 50,30 l
Fermentation: Ale, Single Stage
Batch Size: 52,00 l
Boil Size: 60,96 l
Boil Time: 60 min
End of Boil Vol: 54,17 l
Final Bottling Vol: 50,30 l
Fermentation: Ale, Single Stage
Date: 12 Jan 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Varmtvansbereder 80 l
Efficiency: 68,00 %
Est Mash Efficiency: 68,0 %
Taste Rating: 30,0
Brewer: Nils Svanes
Asst Brewer:
Equipment: Varmtvansbereder 80 l
Efficiency: 68,00 %
Est Mash Efficiency: 68,0 %
Taste Rating: 30,0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 13,74 g | Calcium Chloride (Mash 60,0 mins) | Water Agent | 1 | - |
| 12,00 kg | Fuglsang Pale Malt (9,7 EBC) | Grain | 2 | 85,7 % |
| 1,00 kg | Carahell (Weyermann) (25,6 EBC) | Grain | 3 | 7,1 % |
| 1,00 kg | Melanoiden Malt (39,4 EBC) | Grain | 4 | 7,1 % |
| 20,00 g | Northern Brewer [8,70 %] - Boil 60,0 min | Hop | 5 | 8,7 IBUs |
| 250,00 g | Ginger Root (Boil 15,0 mins) | Herb | 6 | - |
| 20,00 g | Saaz [3,20 %] - Boil 5,0 min | Hop | 7 | 0,6 IBUs |
| 10,40 g | natron (Boil 0,0 mins) | Spice | 8 | - |
| 5,20 g | gips (Boil 0,0 mins) | Spice | 9 | - |
| 1,0 pkg | Nottingham (Danstar #-) [23,66 ml] | Yeast | 10 | - |
| 1,04 g | BREWERS CLAREX (Primary 0,0 mins) | Fining | 11 | - |
| 2,08 Items | Yeast Nutrient (Primary 0,0 days) | Other | 12 | - |
| 40,00 g | Ginger Root (Secondary 5,0 days) | Herb | 13 | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 13,036 Plato
Est Final Gravity: 3,236 Plato
Estimated Alcohol by Vol: 5,3 %
Bitterness: 9,3 IBUs
Est Color: 18,6 EBC
Est Final Gravity: 3,236 Plato
Estimated Alcohol by Vol: 5,3 %
Bitterness: 9,3 IBUs
Est Color: 18,6 EBC
Measured Original Gravity: 16,000 Plato
Measured Final Gravity: 4,000 Plato
Actual Alcohol by Vol: 6,6 %
Calories: 628,3 kcal/l
Measured Final Gravity: 4,000 Plato
Actual Alcohol by Vol: 6,6 %
Calories: 628,3 kcal/l
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 38,47 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,57
Measured Mash PH: 5,20
Sparge Water: 38,47 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,57
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:
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 37,54 l of water and heat to 67,0 C over 2 min | 67,0 C | 75 min |
| Mash Step | Add -0,00 l of water and heat to 78,0 C over 4 min | 78,0 C | 15 min |
Sparge: Fly sparge with 38,47 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: Keg
Pressure/Weight: 0,86 bar
Keg/Bottling Temperature: 7,2 C
Fermentation: Ale, Single Stage
Fermenter:
Pressure/Weight: 0,86 bar
Keg/Bottling Temperature: 7,2 C
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2,3
Carbonation Est: Keg with 0,86 bar
Carbonation (from Meas Vol): Keg with 0,86 bar
Age for: 30,00 days
Storage Temperature: 18,3 C
Carbonation Est: Keg with 0,86 bar
Carbonation (from Meas Vol): Keg with 0,86 bar
Age for: 30,00 days
Storage Temperature: 18,3 C
Notes
22 januarstille i dunkene, målte den ene til 1015 - (4P) som er bra
satte dunk 1 i kjøleskap 23. januar
slowjuicet 40 g ingefær og kokte safta sammen med vann og litt skall i 15 minutter tilsatte 100 g sukker og mer vann -flasket 25. januar
dunk 2 satt i kjøleskap 25. januar - denne går primært på fat med naturlig karbonering 4g pr liter og samme mengde nykokt ingefær
fatet 29. januar
