IPA Citra & Lemongrass #107

Denne versjonen er litt annerledes enn de andre jeg har brygget.

Jeg skulle egentlig kjøpe citra aromaolje fra Ølbrygging.no, men siden de var tomme - ble det galaxy.

Galaxy oljen ble tilsatt v tapping.

Dette er nok den beste IPAen jeg har laget med passe fylde og masse smak :-)

Specialty IPA (21 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: 22 Aug 2016
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
13,74 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
12,50 kg	Pale Malt, Maris Otter (5,9 EBC)	Grain	2	79,1 %
1,50 kg	Caramel/Crystal Malt -120L (236,4 EBC)	Grain	3	9,5 %
0,30 kg	Melanoiden Malt (39,4 EBC)	Grain	4	1,9 %
1,00 kg	Soft Candi Sugar, Brun Léger (Light) (12,8 EBC)	Dry Extract	5	6,3 %
0,50 kg	Light Dry Extract (15,8 EBC)	Dry Extract	6	3,2 %
70,00 g	Citra [14,00 %] - Boil 60,0 min	Hop	7	41,2 IBUs
2,69 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	8	-
25,00 g	Citra [14,00 %] - Boil 15,0 min	Hop	9	7,3 IBUs
25,00 g	Citra [14,00 %] - Boil 5,0 min	Hop	10	2,9 IBUs
100,00 g	Lemon Grass (Boil 1,0 mins)	Flavor	11	-
2,0 pkg	Nottingham (Danstar #-) [23,66 ml]	Yeast	12	-
1,04 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	13	-
2,08 Items	Yeast Nutrient (Primary 0,0 days)	Other	14	-
50,00 g	Citra [14,00 %] - Dry Hop 0,0 Days	Hop	15	0,0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 18,124 Plato
Est Final Gravity: 4,147 Plato
Estimated Alcohol by Vol: 7,8 %
Bitterness: 51,5 IBUs
Est Color: 35,3 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: 36,19 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,47
Measured Mash PH: 5,20

Total Grain Weight: 15,80 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 37,79 l of water at 72,3 C	66,0 C	75 min

Sparge: Fly sparge with 36,19 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 282,34 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

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#100 - v.2 #106

American Barleywine (22 C)

Type: All Grain
Batch Size: 60,00 l
Boil Size: 71,04 l
Boil Time: 90 min
End of Boil Vol: 63,54 l
Final Bottling Vol: 59,00 l
Fermentation: Ale, Two Stage

Date: 11 Oct 2017
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 80,00 %
Est Mash Efficiency: 81,3 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
14,86 g	Calcium Chloride (Mash 60,0 mins)	Water Agent	1	-
11,10 kg	Fuglsang Pale Malt (9,7 EBC)	Grain	2	60,0 %
1,50 kg	Wheat (BestMälz) (4,0 EBC)	Grain	3	8,1 %
1,00 kg	Corn, Flaked (2,6 EBC)	Grain	4	5,4 %
0,40 kg	Chocolate (BestMälz) (900,0 EBC)	Grain	5	2,2 %
2,00 kg	Dememera Sugar (3,9 EBC)	Sugar	6	10,8 %
1,50 kg	Candi Sugar, Amber (147,8 EBC)	Sugar	7	8,1 %
1,00 kg	Corn Sugar (Dextrose) (0,0 EBC)	Sugar	8	5,4 %
120,00 g	Chinook [13,00 %] - Boil 75,0 min	Hop	9	56,7 IBUs
100,00 g	Centennial [10,00 %] - Boil 15,0 min	Hop	10	17,3 IBUs
60,00 g	Columbus (Tomahawk) [14,00 %] - Steep/Whirlpool 35,0 min	Hop	11	12,1 IBUs
24,77 g	gips (Boil 0,0 mins)	Spice	12	-
12,00 g	natron (Boil 0,0 mins)	Spice	13	-
2,5 pkg	Nottingham (Danstar #-) [23,66 ml]	Yeast	14	-
2,49 tsp	Yeast Nutrient (Primary 3,0 days)	Other	15	-
2,49 Items	Brewers clarex (Primary 0,0 mins)	Spice	16	-
100,00 g	Chinook [13,00 %] - Dry Hop 8,0 Days	Hop	17	0,0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 19,383 Plato
Est Final Gravity: 1,429 Plato
Estimated Alcohol by Vol: 10,0 %
Bitterness: 86,1 IBUs
Est Color: 42,4 EBC

Measured Original Gravity: 22,000 Plato
Measured Final Gravity: 4,600 Plato
Actual Alcohol by Vol: 9,9 %
Calories: 909,0 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 31,59 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,60
Measured Mash PH: 5,20

Total Grain Weight: 18,50 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 53,97 l of water and heat to 66,0 C over 0 min	66,0 C	85 min
Mash Step	Add 0,00 l of water and heat to 72,0 C over 0 min	72,0 C	15 min

Sparge: Fly sparge with 31,59 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: 347,04 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Fermenter:

Volumes of CO2: 2,3
Carbonation Est: Bottle with 347,04 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 247,04 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

mesk på 66 grader
avslutt mesking på 72 grader

flasket 29 oktober, målt til 1018->4,6 P

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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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