Type: All Grain
Batch Size: 79,00 l
Boil Size: 91,74 l
Boil Time: 90 min
End of Boil Vol: 84,24 l
Final Bottling Vol: 73,00 l
Fermentation: Ale, Single Stage
Date: 27 Jun 2015
Brewer: Bach Bryg
Asst Brewer: Torben Stormer og Niels Hansen
Equipment: Bach Bryg 75 liter
Efficiency: 72,00 %
Est Mash Efficiency: 73,8 %
Taste Rating: 0,0
Taste Notes: Ikke prøvesmagt endnu
Duft (0-12 points)
Udseende (0-3 points)
Smag (0-20 points)
Oplevelse i munden (0-5 points)
Samlet indtryk (0-10 points)
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
23,000 kg |
Pilsner (2 Row) Bel (3,9 EBC) |
Grain |
1 |
64,9 % |
|
5,066 kg |
Munich Malt (17,7 EBC) |
Grain |
2 |
14,3 % |
|
2,590 kg |
Pilsner (2 Row) Ger (3,9 EBC) |
Grain |
3 |
7,3 % |
|
0,817 kg |
Special B (Castle Malting) (300,0 EBC) |
Grain |
4 |
2,3 % |
|
0,477 kg |
Corn, Flaked (2,6 EBC) |
Grain |
5 |
1,3 % |
|
0,300 kg |
Chocolate Malt (886,5 EBC) |
Grain |
6 |
0,8 % |
|
0,200 kg |
Carafa II (Weyermann) (817,5 EBC) |
Grain |
7 |
0,6 % |
|
1,500 kg |
Candi Sugar, Dark (541,8 EBC) |
Sugar |
8 |
4,2 % |
|
1,500 kg |
Pekmez, vindruer (120,0 EBC) |
Sugar |
9 |
4,2 % |
|
200 g |
Fuggles [4,00 %] - Boil 60,0 min |
Hop |
10 |
16,0 IBUs |
|
100 g |
Hallertau [4,80 %] - Boil 60,0 min |
Hop |
11 |
9,6 IBUs |
|
20,00 g |
Irish Moss 75 liter (Boil 10,0 mins) |
Fining |
12 |
- |
|
100 g |
Hallertau [4,80 %] - Boil 10,0 min |
Hop |
13 |
3,5 IBUs |
|
4,00 g |
Tredie krydderi (Boil 5,0 mins) |
Flavor |
14 |
- |
|
20,00 g |
Orange Peel, Sweet (Boil 5,0 mins) |
Spice |
15 |
- |
|
12,00 g |
Coriander Seed (Boil 5,0 mins) |
Spice |
16 |
- |
|
4,00 g |
Cinnamon Stick (Boil 5,0 mins) |
Spice |
17 |
- |
|
4,00 g |
Thyme (dried) (Boil 5,0 mins) |
Spice |
18 |
- |
|
6,0 pkg |
SafBrew Specialty Ale (DCL/Fermentis #T-58) [23,66 ml] |
Yeast |
19 |
- |
|
1,00 Items |
Gas, el og vand 75 liter (Bottling 0,0 mins) |
Other |
20 |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1,101 SG
Est Final Gravity: 1,023 SG
Estimated Alcohol by Vol: 10,4 %
Bitterness: 29,0 IBUs
Est Color: 67,9 EBC
Measured Original Gravity: 1,102 SG
Measured Final Gravity: 1,044 SG
Actual Alcohol by Vol: 7,7 %
Calories: 1041,8 kcal/l
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body
Sparge Water: 62,20 l
Sparge Temperature: 78,0 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,60
Measured Mash PH: 5,20
Total Grain Weight: 35,450 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 |
|
Saccharification |
Add 65,04 l of water at 77,0 C |
68,3 C |
80 min |
|
Mash Out |
Heat to 78,0 C over 10 min |
78,0 C |
10 min |
Sparge: Fly sparge with 62,20 l water at 78,0 C
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 390,71 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Single Stage
Volumes of CO2: 2,3
Carbonation Used: Bottle with 390,71 g Muscovado sukker
Age for: 30,00 days
Storage Temperature: 18,3 C
Notes
Brygnoter:
Krydderierne (appelsinskal, koriander, kanelstang og timian) hældes i en morter og stødes til en ensartet masse. Laves til the i 0,25 liter vand, der trækker i 8 min. Derefter fjernes krydderierne igen. Vandet hældes i øllet lige før det køles ned.
Når øllet er kølet ned til 20 grader, tilsættes gæren under kraftig omrøring (iltning) og start gæringen ved omkring 20 grader. Pak gerne spanden i liggeunderlag, så temperaturen holdes konstant. Temperaturen stiger og det må den gerne - til 25-27 grader - under gæringen.
I forhold til 058 har jeg hældt ekstra 50 gram Hallertauer i fra start.
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