Type: All Grain
Batch Size: 20,00 l
Boil Size: 30,30 l
Boil Time: 80 min
End of Boil Vol: 26,04 l
Final Bottling Vol: 19,00 l
Fermentation: St. Bernardus Abt 12 clone
Date: 17 Sep 2016
Brewer: Bach Bryg
Asst Brewer:
Equipment: Braumeister
Efficiency: 72,00 %
Est Mash Efficiency: 90,0 %
Taste Rating: 30,0
Taste Notes:
Prepare for Brewing
- Clean and Prepare Brewing Equipment
- Total Water Needed: 36,36 l
- Mash Water Acid:
Mash or Steep Grains
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
4,200 kg |
Pilsner (Weyermann) (3,3 EBC) |
Grain |
1 |
64,2 % |
|
1,100 kg |
Munich II (Weyermann) (16,7 EBC) |
Grain |
2 |
16,8 % |
|
0,265 kg |
Wheat, Flaked (3,2 EBC) |
Grain |
3 |
4,0 % |
|
0,160 kg |
Caraamber (Weyermann) (70,9 EBC) |
Grain |
4 |
2,4 % |
|
0,160 kg |
Caraaroma (256,1 EBC) |
Grain |
5 |
2,4 % |
|
0,160 kg |
Caramunich II (Weyermann) (124,1 EBC) |
Grain |
6 |
2,4 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
add malt pipe |
Add 23,00 l of water and heat to 67,0 C over 0 min |
67,0 C |
50 min |
|
Saccharification 1 |
Heat to 72,0 C over 5 min |
72,0 C |
10 min |
|
Mash Out |
Heat to 77,0 C over 5 min |
77,0 C |
15 min |
- Sparge Water Acid:
- Fly sparge with 13,36 l water at 78,0 C
- Add water to achieve boil volume of 30,30 l
- Estimated pre-boil gravity is 1,062 SG
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
0,500 kg |
Candi Sugar, Dark (541,8 EBC) |
Sugar |
7 |
7,6 % |
|
28 g |
Challenger [8,00 %] - Boil 60,0 min |
Hop |
8 |
18,4 IBUs |
|
28 g |
Hallertauer Hersbrucker [4,00 %] - Boil 30,0 min |
Hop |
9 |
7,1 IBUs |
- Estimated Post Boil Vol: 26,04 l and Est Post Boil Gravity: 1,076 SG
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 20,00 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1,0 pkg |
Forbidden Fruit (Wyeast Labs #3463) [124,21 ml] |
Yeast |
10 |
- |
- Measure Actual Original Gravity _______ (Target: 1,076 SG)
- Measure Actual Batch Volume _______ (Target: 20,00 l)
- Add water if needed to achieve final volume of 20,00 l
Fermentation
- 17 Sep 2016 - Primary Fermentation (7,00 days at 17,2 C ending at 23,0 C)
- 24 Sep 2016 - Secondary Fermentation (10,00 days at 15,6 C ending at 15,6 C)
Secondary Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
20,00 g |
Coriander Seed (Secondary 7,0 days) |
Spice |
11 |
- |
|
20,00 g |
Orange Peel, Bitter (Secondary 7,0 days) |
Spice |
12 |
- |
- 04 Oct 2016 - Tertiary Fermentation (21,00 days at 7,2 C ending at 7,2 C)
Dry Hop and Bottle/Keg
- Measure Final Gravity: _________ (Estimate: 1,015 SG)
- Date Bottled/Kegged: 25 Oct 2016 - Carbonation: Bottle with 111,76 g Corn Sugar
- Age beer for 180,00 days at 7,2 C
- 23 Apr 2017 - Drink and enjoy!
Notes
from Neonmeate
