StoutNils #105

Other Smoked Beer (22 B)

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: 19 Sep 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 75,5 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
20,40 g	Gypsum (Calcium Sulfate) (Mash 60,0 mins)	Water Agent	1	-
13,47 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	2	-
8,00 kg	Pale Malt (Weyermann) (6,5 EBC)	Grain	3	53,0 %
2,00 kg	Oats, Flaked (2,0 EBC)	Grain	4	13,2 %
1,20 kg	Pale chocolate (600,0 EBC)	Grain	5	7,9 %
1,00 kg	Chrystal 150 (150,0 EBC)	Grain	6	6,6 %
0,80 kg	Smoked Malt (17,7 EBC)	Grain	7	5,3 %
0,60 kg	Rye Malt (9,3 EBC)	Grain	8	4,0 %
0,50 kg	Roasted Barley (591,0 EBC)	Grain	9	3,3 %
1,00 kg	Dememera Sugar (3,9 EBC)	Sugar	10	6,6 %
70,00 g	Galaxy [12,30 %] - Boil 60,0 min	Hop	11	37,9 IBUs
2,75 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	12	-
5,10 g	Natron (Boil 0,0 mins)	Spice	13	-
2,0 pkg	Nottingham Ale Yeast (White Labs #WLP039) [35,49 ml]	Yeast	14	-
1,04 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	15	-
2,00 Items	Yeast Nutrient (Primary 0,0 days)	Other	16	-
12,00 g	Lakrisrot (Bottling 12,0 mins)	Spice	17	-

Gravity, Alcohol Content and Color

Est Original Gravity: 16,825 Plato
Est Final Gravity: 2,945 Plato
Estimated Alcohol by Vol: 7,7 %
Bitterness: 37,9 IBUs
Est Color: 69,9 EBC

Measured Original Gravity: 16,000 Plato
Measured Final Gravity: 6,000 Plato
Actual Alcohol by Vol: 5,6 %
Calories: 639,1 kcal/l

Mash Profile

Mash Name: Mitt oppsett, Full Body
Sparge Water: 9,47 l
Sparge Temperature: 66,0 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,41
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
Innmesking	Add 64,32 l of water at 68,6 C	65,0 C	15 min
Mesking	Add -0,00 l of water at 67,0 C	67,0 C	40 min
utvasking	Add 0,00 l of water at 74,0 C	74,0 C	3 min

Sparge: Fly sparge with 9,47 l water at 66,0 C

Mash Notes: Kontinuerlig sirkulasjon av vørter. På slutten heves temp til 78 grader for å stoppe enzymaktiviteten og det hele vaskes ut med vann over 85 grader - 15 liter

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 276,45 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Byttet ut litt i oppskriften
røykmalt=0,5 kg Stjørdalsmalt + 0,3 kg cara 120
Pale malt=Maris Otter

Brukte slurry fra coffe porteren på denne
Stormgjærere etter 1 1/2 døgn, den ene blåser ut litt

flasket første dunk 1. oktober

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Høstøl #104

Høstøl #104 er basert på Ølbrygging sin påskeøl. Deres kit er for 25 liter, så jeg har tilsatt litt for å få den opp i 50 liters batch.

Ølet ble friskt og godt

Dette ølet ble som Nice Weiss #103 også tappet på fat og flasker

Høstøl #104 

American Amber Ale (6 B)

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: 04 Sep 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 77,0 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
6,60 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
1,32 g	Chalk (Mash 60,0 mins)	Water Agent	2	-
6,40 kg	Pale Malt, Maris Otter (5,9 EBC)	Grain	3	45,7 %
3,50 kg	BEST Pilsen Malt (BESTMALZ) (3,5 EBC)	Grain	4	25,0 %
3,00 kg	BEST Wheat Malt (BESTMALZ) (4,8 EBC)	Grain	5	21,4 %
1,10 kg	Oats, Flaked (2,0 EBC)	Grain	6	7,9 %
25,00 g	Northern Brewer [8,50 %] - Boil 60,0 min	Hop	7	9,8 IBUs
15,00 g	Cluster [7,00 %] - Boil 60,0 min	Hop	8	4,9 IBUs
0,33 tsp	Irish Moss (Boil 10,0 mins)	Fining	9	-
50,00 g	Cascade [5,50 %] - Boil 10,0 min	Hop	10	4,6 IBUs
2,50 g	Natron (Boil 0,0 mins)	Spice	11	-
2,0 pkg	Nottingham (Danstar #-) [23,66 ml]	Yeast	12	-
1,32 tsp	Yeast Nutrient (Primary 3,0 days)	Other	13	-
5,00 Items	brewers clearex (Primary 0,0 mins)	Fining	14	-

Gravity, Alcohol Content and Color

Est Original Gravity: 15,966 Plato
Est Final Gravity: 3,628 Plato
Estimated Alcohol by Vol: 6,8 %
Bitterness: 19,3 IBUs
Est Color: 9,4 EBC

Measured Original Gravity: 15,000 Plato
Measured Final Gravity: 4,200 Plato
Actual Alcohol by Vol: 5,9 %
Calories: 586,0 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 75,69 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 Step	Error: Infusion temperature above boiling. Add more water!	66,0 C	60 min
Mash Step 2	Add 0,00 l of water at 78,0 C	78,0 C	10 min

Sparge: Fly sparge with 75,69 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: 288,22 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Fermenter:

Volumes of CO2: 2,3
Carbonation Est: Bottle with 288,22 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 282,34 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Høstøl er basert på Påskeøl som jeg fikk av Sverre.
Jeg har lagt til havregryn og marris otter i tillegg samt litt humle og bruker nottingham gjær slurry fra kaffeporteren

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Nice Weiss #103 brygget 29. august 2017

Denne gangen brukte jeg oppskrift fra Speidel - det kan anbefales. Masse god banan og aroma i denne. Jeg benyttet i tillegg til flasker nyinnkjøpte 30 liters stålfat m S kobling.
Flaskene ble litt overkarbonert, greit å ha resten på fat for kontroll av CO2.

Oppskriften fra Beersmith

Nice Weiss #103

Weizen/Weissbier (15 A)

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: 29 Aug 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 78,00 %
Est Mash Efficiency: 81,1 %
Taste Rating: 30,0

Taste Notes: Speidel sin oppskrift er:
RECIPE FOR 50-LITRE BRAUMEISTER
INGREDIENTS

55 l of brewing water to start with plus sparging water
5.5 kg Wheat malt
5.5 kg Pilsner malt
50 g Tettnang hops (4.2 % alpha)
1 packet Safbrew WB06 yeast

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	-
7,00 kg	Wheat Malt, Bel (3,9 EBC)	Grain	3	50,0 %
6,00 kg	Pale Malt, Maris Otter (5,9 EBC)	Grain	4	42,9 %
1,00 kg	BEST Pilsen Malt (BESTMALZ) (3,5 EBC)	Grain	5	7,1 %
30,00 g	Northern Brewer [4,60 %] - Boil 60,0 min	Hop	6	6,2 IBUs
22,00 g	Saaz [4,00 %] - Boil 60,0 min	Hop	7	4,0 IBUs
2,64 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	8	-
10,00 g	Natron (Boil 0,0 mins)	Spice	9	-
2,0 pkg	Safbrew Wheat (DCL/Fermentis #WB-06) [50,28 ml]	Yeast	10	-
1,08 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	11	-
2,08 Items	Yeast Nutrient (Primary 0,0 days)	Other	12	-

Gravity, Alcohol Content and Color

Est Original Gravity: 16,617 Plato
Est Final Gravity: 3,827 Plato
Estimated Alcohol by Vol: 7,1 %
Bitterness: 10,2 IBUs
Est Color: 9,4 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: 10,69 l
Sparge Temperature: 78,0 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
Innmesk	Add 64,66 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 10,69 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

bryggedag:
alt gikk etter planen 29. august.
gjæret godt allerede på kvelden.
i følge Speidel skal dunkene settes i kjøleskap etter 3 dager på 6 grader og stå der i 21 dager før flasking.

jeg satte dunkene i kjøleboksen 2. september - 4 dager etter brygging (da ølet er litt sterkere)
målte FG til 1020

flasket og tanket 24. september - ett fat på 30 liter - 17 liter på halvlitersflasker - 4 g sukker - håper ikke på bomber

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