Type: All Grain
Batch Size: 25,70 l
Boil Size: 29,81 l
Boil Time: 70 min
End of Boil Vol: 27,47 l
Final Bottling Vol: 24,70 l
Fermentation: Ale, Single Stage
Date: 13 Sep 2016
Brewer: Bach Bryg
Asst Brewer: JP
Equipment: Braumeister 30l
Efficiency: 75,00 %
Est Mash Efficiency: 79,4 %
Taste Rating: 30,0
Taste Notes:
Prepare for Brewing
- Clean and Prepare Brewing Equipment
- Total Water Needed: 35,00 l
- Mash Water Acid:
Mash or Steep Grains
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
4,930 kg |
Maris Otter Malt (2 Row) UK (5,9 EBC) |
Grain |
1 |
95,0 % |
|
0,178 kg |
Caramel/Crystal Malt - 60L (118,2 EBC) |
Grain |
2 |
3,4 % |
|
0,050 kg |
Amber Malt (43,3 EBC) |
Grain |
3 |
1,0 % |
|
0,029 kg |
Black (Patent) Malt (985,0 EBC) |
Grain |
4 |
0,6 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Add malt pipe |
Add 23,00 l of water at 71,0 C |
67,0 C |
90 min |
|
Mash Out |
Heat to 76,0 C over 5 min |
76,0 C |
20 min |
- Sparge Water Acid:
- Fly sparge with 12,01 l water at 77,0 C
- Add water to achieve boil volume of 29,81 l
- Estimated pre-boil gravity is 1,041 SG
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
46 g |
Goldings [5,90 %] - Boil 70,0 min |
Hop |
5 |
25,5 IBUs |
|
16 g |
Fuggles [4,00 %] - Boil 10,0 min |
Hop |
6 |
2,1 IBUs |
|
16 g |
Goldings [5,90 %] - Boil 10,0 min |
Hop |
7 |
3,1 IBUs |
|
15 g |
Styrian Golding (Savinja Golding) [5,25 %] - Boil 0,0 min |
Hop |
8 |
0,0 IBUs |
- Estimated Post Boil Vol: 27,47 l and Est Post Boil Gravity: 1,045 SG
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 25,70 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1,0 pkg |
Windsor (Danstar #-) [23,66 ml] |
Yeast |
9 |
- |
- Measure Actual Original Gravity _______ (Target: 1,045 SG)
- Measure Actual Batch Volume _______ (Target: 25,70 l)
- Add water if needed to achieve final volume of 25,70 l
Fermentation
- 13 Sep 2016 - Primary Fermentation (30,00 days at 20,0 C ending at 20,0 C)
-
Dry Hop and Bottle/Keg
- Measure Final Gravity: _________ (Estimate: 1,011 SG)
- Date Bottled/Kegged: 13 Oct 2016 - Carbonation: Bottle with 141,22 g Table Sugar
- Age beer for 30,00 days at 20,0 C
- 12 Nov 2016 - Drink and enjoy!
Notes
