Saison #120

Saison (16 C)

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: 20 Aug 2018
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	-
12,00 kg	Pilsner (2 Row) Ger (2,8 EBC)	Grain	2	83,3 %
1,00 kg	Crystal Malt - 60L (Thomas Fawcett) (118,2 EBC)	Grain	3	6,9 %
0,90 kg	Caramel Light (BestMälz) (30,0 EBC)	Grain	4	6,3 %
0,50 kg	Dememera Sugar (3,9 EBC)	Sugar	5	3,5 %
110,00 g	Northern Brewer [4,60 %] - Boil 60,0 min	Hop	6	23,0 IBUs
2,75 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	7	-
65,00 g	Cascade [5,50 %] - Steep/Whirlpool 0,0 min	Hop	8	0,0 IBUs
2,0 pkg	Danstar belle saison (http://www.danstaryeast.com/products/belle-saison-yeast #)	Yeast	9	-
1,04 g	BREWERS CLAREX (Primary 0,0 mins)	Fining	10	-
2,00 Items	Yeast Nutrient (Primary 0,0 days)	Other	11	-

Gravity, Alcohol Content and Color

Est Original Gravity: 15,955 Plato
Est Final Gravity: 1,825 Plato
Estimated Alcohol by Vol: 7,7 %
Bitterness: 23,0 IBUs
Est Color: 18,6 EBC

Measured Original Gravity: 15,000 Plato
Measured Final Gravity: 6,000 Plato
Actual Alcohol by Vol: 5,0 %
Calories: 595,9 kcal/l

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Steg 1	Add 51,42 l of water at 68,3 C	64,0 C	30 min
Steg 2	Add -0,00 l of water at 65,0 C	65,0 C	15 min
Steg 3	Add 0,00 l of water at 73,0 C	73,0 C	0 min
utvasking	Error: Infusion temperature above boiling. Add more water!	78,0 C	0 min

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: 173,68 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Fermenter:

Volumes of CO2: 1,7
Carbonation Est: Bottle with 173,68 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 152,84 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Tilsatte 500 demerarasukker
OG 18,5 - 46 liter
brukte Abby gjærslurry fra Leffe Blond batchen

FG 1025

Leffe blond #119

Leffe blonde #119

Belgian Blond Ale (18 A)

Type: All Grain
Batch Size: 53,00 l
Boil Size: 64,79 l
Boil Time: 90 min
End of Boil Vol: 57,29 l
Final Bottling Vol: 52,00 l
Fermentation: Ale, Single Stage

Date: 12 Jul 2018
Brewer: Nils Svanes
Asst Brewer:
Equipment: Braumeister 50L
Efficiency: 74,00 %
Est Mash Efficiency: 76,8 %
Taste Rating: 30,0

Taste Notes:
Ble et veldig godt øl, ganske likt orginalen. Det på fat var best lenge, hadde noen flasker som var overkarbonert, vet ikke hvordan/hvorfor men kan være de ikke fikk hvile lenge nok etter transport. Har drukket noen flaskelagret senere og de har vært gode.

Ingredients

Amt	Name	Type	#	%/IBU
11,50 kg	Pilsner (2 Row) Ger (3,9 EBC)	Grain	1	81,6 %
1,17 kg	Vienna Malt (Weyermann) (5,9 EBC)	Grain	2	8,3 %
0,39 kg	Biscuit Malt (45,3 EBC)	Grain	3	2,8 %
0,26 kg	Melanoiden Malt (80,0 EBC)	Grain	4	1,8 %
100,00 g	Styrian Goldings [3,80 %] - Boil 60,0 min	Hop	5	17,6 IBUs
100,00 g	Styrian Goldings [3,80 %] - Boil 30,0 min	Hop	6	13,5 IBUs
3,0 pkg	Abbey IV Ale Yeast (White Labs #WLP540) [50,28 ml]	Yeast	7	-
0,77 kg	Sugar, Table (Sucrose) (2,0 EBC)	Sugar	8	5,5 %

Gravity, Alcohol Content and Color

Est Original Gravity: 15,449 Plato
Est Final Gravity: 2,434 Plato
Estimated Alcohol by Vol: 7,1 %
Bitterness: 31,1 IBUs
Est Color: 11,3 EBC

Measured Original Gravity: 16,000 Plato
Measured Final Gravity: 4,800 Plato
Actual Alcohol by Vol: 6,2 %
Calories: 632,6 kcal/l

Mash Profile

 

Mash Steps

Name	Description	Step Temperature	Step Time
Mash in	Add 50,51 l of water at 57,8 C	55,0 C	15 min
Mash Step	Heat to 66,0 C over 15 min	66,0 C	60 min
Mash Step	Heat to 73,0 C over 10 min	73,0 C	10 min
Mash Out	Heat to 75,6 C over 10 min	75,6 C	10 min

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 111,10 KPA
Keg/Bottling Temperature: 3,0 C
Fermentation: Ale, Single Stage
Fermenter:

Volumes of CO2: 3,0
Carbonation Est: Keg with 111,10 KPA
Carbonation (from Meas Vol): Keg with 111,10 KPA
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Brygget 120718
16P
47 liter
stoppet på 1019 etter ei uke
tappet på 19 liters fat og flasket resten 

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 Gravity: 12,504 Plato
Est Final Gravity: 1,940 Plato
Estimated Alcohol by Vol: 5,7 %
Bitterness: 4,4 IBUs
Est Color: 7,2 EBC

Measured Original Gravity: 11,390 Plato
Measured Final Gravity: 2,564 Plato
Actual Alcohol by Vol: 4,7 %
Calories: 427,1 kcal/l

Mash Profile

Mash Name: BIAB, Pilsner Step Mash
Sparge Water: 0,00 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,71
Measured Mash PH: 5,20

Total Grain Weight: 10,00 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
Acid Rest	Add 68,28 l of water at 36,6 C	35,0 C	5 min
Protein Rest	Heat to 52,0 C over 15 min	52,0 C	15 min
Saccharification 1	Heat to 63,0 C over 11 min	63,0 C	45 min
Saccharification 2	Heat to 72,0 C over 9 min	72,0 C	30 min
Mash Out	Heat to 78,0 C over 6 min	78,0 C	10 min

Sparge: If steeping, remove grains, and prepare to boil wort

Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a pilsner mash profile that can be used for styles requiring high attenuation and/or modification.

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 111,33 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

oppskriften er 40% hvete, 30% pils og 30% pale
Bruk speidel pils meskeoppsett

juster PH til 4,5 med melkesyre etter mesking

kok i 10 minutter og avkjøl

tilsett laco når temp er på 40 grader
lacto temp 40 grader
tilsett C02 og tett igjen lokket med plastfolie

kok når PH er 3,6

kokes i 90 minutter og humle tilsettes i 60 minutter.
Humle etter hva du har - skal ende på 8 IBU
I oppskrifta står det at etter kok, så skal ølet tynnes ut til SG 1035 (9 Plato) - litt usikker på akkurat den biten der

avkjøl, tilsett O2 og kõlsch gjær
gjæres 5-7 dager og krasjkjøl i 2 dager

Karboner med 6g sukker for å få mye bobler

FG skal ende på ca 1006

Cold crash to 50° F for 2 days, then keg, carbonate, and enjoy!
The final beer should reach a final gravity of around 1.006 (82.4% attenuation, 3.8% ABV) and have a final pH in the 3.25 to 3.35 range.

Bryggedag:
PH justert til 5,3
PH etter mesk 4,78 - justerte ikke noe mer - foreløpig OG før tilsetting av melkebakterier 11 P
kjølte ned vørter til 35 grader og tilsatte 4 små syltetøyglass med melkesyrebakterier.
satte på lokk og kjørte inn CO2 i tappetuten en stund for å få ut alt O2.
tettet lokket med gladpak og gaffateip
temp justert opp til 36 grader om natta for at det ikke skulle gå for fort - ønsker å stoppe når PH er 3,6.
målte morgenen etterpå kl 8 og da var PH 4
skrudde opp temp til 40 grader og sjekket igjen kl 12 - da hadde PH gått for langt ned - 3
tappet av 4 nye små syltetøyglass til framtidig surbrygg og satte de i kjøleskapet.
startet koking
etter ca 90 minutter var vørteren ferdig kokt - OG 12,5 - 46 liter
kjølte ned og tilsatte O2 i vørteren, kølsch gjærslurry, brewers clarex og gjærnæring
full gjæring morgenen etterpå