søndag 13. juli 2014

Batch 3# Pils Andrime1

Batch 3#
Pils andrime1

Tysk pilsner (1 D)

 

Type: All Grain
Batch Size: 25,00 l
Boil Size: 35,12 l
Boil Time: 90 min
End of Boil Vol: 29,12 l
Final Bottling Vol: 23,50 l
Fermentation: andrime lager

Date: 09 Apr 2014
Brewer: Jan Erik
Asst Brewer:
Equipment: krana bryggeri- All Grain
Efficiency: 70,00 %
Est Mash Efficiency: 78,4 %
Taste Rating: 30,0

Taste Notes:

Prepare for Brewing

  • Create a yeast starter with 2,50 l of wort 8.04
  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 46,42 l

Water Prep
Amt
Name
Type
#
%/IBU
10,50 g
PH 5.2 Stabilizer (Mash 60,0 mins)
Water Agent
1
-
4,50 g
Gypsum (Calcium Sulfate) (Mash 60,0 mins)
Water Agent
2
-

Mash or Steep Grains

Mash Ingredients
Amt
Name
Type
#
%/IBU
5,20 kg
Chateau Pilsner 2 Row (3,2 EBC)
Grain
3
93,0 %
0,39 kg
Munich 20L (Briess) (16,0 EBC)
Grain
4
7,0 %

 

Mash Steps
Name
Description
Step Temperature
Step Time
Protein Rest
Add 20,28 l of water at 58,4 C
55,0 C
15 min
Saccharification
Add 0,00 l of water and heat to 66,0 C over 15 min
66,0 C
45 min
Mash Out
Heat to 77,0 C over 10 min
77,0 C
5 min

  • Fly sparge with 26,14 l water at 75,6 C
  • Add water to achieve boil volume of 35,12 l
  • Estimated pre-boil gravity is 1,039 SG

Boil Ingredients
Amt
Name
Type
#
%/IBU
45,86 g
Saaz [3,75 %] - Boil 90,0 min
Hop
5
18,3 IBUs
36,68 g
Saaz [3,75 %] - Boil 30,0 min
Hop
6
10,5 IBUs
1,00 Items
Whirlfloc Tablet (Boil 15,0 mins)
Fining
7
-
1,00 tsp
Yeast Nutrient (Boil 15,0 mins)
Other
8
-
36,68 g
Saaz [3,75 %] - Boil 10,0 min
Hop
9
5,0 IBUs
36,68 g
Saaz [3,75 %] - Boil 2,0 min
Hop
10
1,2 IBUs

  • Estimated Post Boil Vol: 29,12 l and Est Post Boil Gravity: 1,049 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature 9 C
  • Transfer wort to fermenter
  • Oxygen

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt
Name
Type
#
%/IBU
1,0 pkg
German Lager (White Labs #WLP830) [35,49 ml]
Yeast
11
-
1,0 pkg
German Lager (White Labs #WLP830) [35,49 ml]
Yeast
12
-

  • Measure Actual Original Gravity 1049   (Target: 1,049 SG)
  • Measure Actual Batch Volume 25 l    (Target: 25,00 l)
  • Add water if needed to achieve final volume of 25,00 l

Fermentation

  • 09 Apr 2014 - Primary Fermentation (21,00 days at 10 C)
  • 30 Apr 2014 - Secondary Fermentation (10,00 days at 25,0 C ending at 25,0 C)

Dry Hop and Bottle/Keg

  • Measure Final Gravity:1010  (Estimate: 1,010 SG)
  • Date Bottled/Kegged: 2 May 2014 - Carbonation: Bottle with 134,36 g Table Sugar.
  • 20mai 2014 – test ok

Notes



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Batch 2# Wit

 Batch 2#
Belgisk Wit krana uten toff
Type: All Grain
Batch Size: 30,00 l
Boil Size: 38,32 l
Boil Time: 60 min
End of Boil Vol: 34,32 l
Final Bottling Vol: 28,50 l
Fermentation: Ale, Single Stage
Date: 03 Mar 2014
Brewer: Jan Erik
Asst Brewer:
Equipment: krana bryggeri- All Grain
Efficiency: 72,00 %
Est Mash Efficiency: 79,2 %
Taste Rating: 30,0
Taste Notes:
etter gjæring før flasking smaker ok
litt lite appelsin
Prepare for Brewing
  • Create a yeast starter with 2,00 l of wort 27.02
  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 50,97 l
Water Prep
Amt
Name
Type
#
%/IBU
14,00 g
PH 5.2 Stabilizer (Mash 60,0 mins)
Water Agent
1
-
6,00 g
Gypsum (Calcium Sulfate) (Mash 60,0 mins)
Water Agent
2
-
4,00 g
Baking Soda (Mash 60,0 mins)
Water Agent
3
-
Mash or Steep Grains
Mash Ingredients
Amt
Name
Type
#
%/IBU
3,32 kg
Wheat - White Malt (Briess) (4,5 EBC)
Grain
4
47,8 %
3,17 kg
Pilsner (3,0 EBC)
Grain
5
45,7 %
0,45 kg
Munich ligh (15,0 EBC)
Grain
6
6,4 %
 
Mash Steps
Name
Description
Step Temperature
Step Time
Protein Rest
Add 23,80 l of water at 54,2 C
51,0 C
10 min
Saccharification
Add -0,00 l of water and heat to 67,0 C over 15 min
67,0 C
45 min
Mash Out
Heat to 78,0 C over 10 min
78,0 C
5 min
  • Fly sparge with 27,17 l water at 75,6 C
  • Add water to achieve boil volume of 38,32 l
  • Estimated pre-boil gravity is 1,045 SG
Boil Ingredients
Amt
Name
Type
#
%/IBU
39,85 g
East Kent Goldings (EKG) [5,00 %] - Boil 60,0 min
Hop
7
15,9 IBUs
1,00 Items
Whirlfloc Tablet (Boil 15,0 mins)
Fining
8
-
1,00 tsp
Yeast Nutrient (Boil 15,0 mins)
Other
9
-
4,98 g
Saaz [3,75 %] - Boil 5,0 min
Hop
10
0,3 IBUs
48,00 g
Orange Peel, Sweet (Boil 5,0 mins)
Spice
11
-
24,00 g
Coriander Seed (Boil 5,0 mins)
Spice
12
-
2,00 g
Kamille (Boil 5,0 mins)
Spice
13
-
  • Estimated Post Boil Vol: 34,32 l and Est Post Boil Gravity: 1,052 SG
Cool and Transfer Wort
  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 30,00 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt
Name
Type
#
%/IBU
1,0 pkg
Belgian Wit Ale (White Labs #WLP400) [35,49 ml]
Yeast
14
-
  • Measure Actual Original Gravity 1050  (Target: 1,052 SG)
  • Measure Actual Batch Volume 27 l    (Target: 30,00 l)
  • Oxygen 3 l I 1 min
Fermentation
  • 03 Mar 2014 - Primary Fermentation (14,00 days at 20,0 C)
 
Dry Hop and Bottle/Keg
  • Measure Final Gravity: 1014 (Estimate: 1,012 SG)
  • Date Bottled/Kegged: 17 Mar 2014 - Carbonation: Bottle with 150 g Table Sugar på 25 liter 14 dager 25 C
  • Satt til lagring 05.04
Notes
hadde ikke toffied malt brukt hvete isteden for
Munich light isteden for Munich

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