109 Bach's Neipa

Facts

Øltype Specialty IPA Forventet Alc. 6,1 % Brygdato 08 Jul 2017
Volume 17,49 l Målt Alc. 4,5 % Tappedato 22 Jul 2017
Bitterhed 77,9 IBUs Farve 10,2 EBC Pris kr.494,84
Medbryggere Udstyr Pot and Cooler ( 5 Gal/19 L) - All Grain Effektivitet 70,00 %


Malt (samlet vægt: 5,800 kg)

Mash Ingredients
Amt Name Type # %/IBU
4,100 kg Pale Malt (2 Row) Bel (5,9 EBC) Grain 1 70,7 %
0,910 kg Maris Otter Malt (5,9 EBC) Grain 2 15,7 %
0,450 kg Wheat, Flaked (3,2 EBC) Grain 3 7,8 %
0,207 kg Oats, Flaked (2,0 EBC) Grain 4 3,6 %
0,133 kg Oats, Flaked (2,0 EBC) Grain 5 2,3 %


Mæskning (samlet mængde vand til mæskning og sparging: 32,06 l)

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 21,00 l of water at 71,7 C 67,0 C 60 min
Mash Step Heat to 75,0 C over 15 min 75,0 C 15 min
Mash Out Heat to 76,0 C over 4 min 76,0 C 30 min


Sparging

Fly sparge with 11,06 l water at 75,6 C
Tilsæt vand, så den samlede mængde er 25,30 l
Forventet pre-boil gravity: 1,056 SG

Urt Kogning (samlet kogetid: 75 min.)

Boil Ingredients
Amt Name Type # %/IBU
43 g Amarillo [8,60 %] - Boil 0,0 min Hop 7 0,0 IBUs

Tilsæt evt. vand, så den samlede mængde bliver 19,00 l

Whirlpool ingredienser

Steeped Hops
Amt Name Type # %/IBU
28 g Cascade [5,50 %] - Steep/Whirlpool 30,0 min Hop 8 5,9 IBUs
28 g Mosaic (HBC 369) [12,25 %] - Steep/Whirlpool 30,0 min Hop 9 13,1 IBUs
19 g Amarillo [9,20 %] - Steep/Whirlpool 30,0 min Hop 10 7,4 IBUs
12 g Amarillo [9,20 %] - Steep/Whirlpool 30,0 min Hop 11 4,2 IBUs
12 g Ella (aka Stella) [15,00 %] - Steep/Whirlpool 30,0 min Hop 12 6,9 IBUs


Gæring

Fermentation Ingredients
Amt Name Type # %/IBU
1,8 pkg London ESB (Danstar #-) [23,66 ml] Yeast 13 -

Sekundær gæring

Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
30 g Ella (aka Stella) [15,00 %] - Dry Hop 3,0 Days Hop 14 0,0 IBUs
30 g Ella (aka Stella) [15,00 %] - Dry Hop 3,0 Days Hop 15 0,0 IBUs
30 g Ella (aka Stella) [15,00 %] - Dry Hop 3,0 Days Hop 16 0,0 IBUs
15 g Cascade [5,50 %] - Dry Hop 3,0 Days Hop 17 0,0 IBUs
15 g Cascade [5,50 %] - Dry Hop 3,0 Days Hop 18 0,0 IBUs
15 g Cascade [5,50 %] - Dry Hop 3,0 Days Hop 19 0,0 IBUs
15 g Mosaic (HBC 369) [12,25 %] - Dry Hop 3,0 Days Hop 20 0,0 IBUs
15 g Mosaic (HBC 369) [12,25 %] - Dry Hop 3,0 Days Hop 21 0,0 IBUs
15 g Mosaic (HBC 369) [12,25 %] - Dry Hop 3,0 Days Hop 22 0,0 IBUs

Gravity

Forventet OG 1,065 SG Forventet FG 1,019 SG
Målt OG 1,059 SG Målt FG 1,025 SG


08 Jul 2017 - Første gæring (4,00 dage ved 19,4 C)
12 Jul 2017 - Anden gæring (10,00 dage ved 19,4 C)
22 Jul 2017 - Evt. Tredje gæring (7,00 dage ved 18,3 C)
22 Jul 2017 - Øllet eftergæres (Bottle with 93,59 g Table Sugar) på flaske (30,00 dage ved 18,3 C)
21 Aug 2017 - Drik og nyd!

Noter

Step by Step
On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 3⁄4 tsp. calcium chloride (CaCl2) and 1⁄4 tsp. calcium sulfate (CaSO4) to the mash.
On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.
Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.
Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.
The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.
Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

First wort boil tilsat lige før mashout, dvs. urten er tilsat i de 30 min., der køres ved 76 grader.
20 gram ESB tørgær tilsat.

Allerede om aftenen på brygdagen var der hæftig gang i stormgæring ved ca. 26 grader
Søndag aften den 9. juli var gæringen stærkt aftaget og temperaturen dalede et par grader. Her blev første portion af tørhumle tilsat
Onsdag den 12. juli: Første portion af tørhumle fjernes igen og portion 2 tilsættes
Søndag den 16. juli: Anden portion fjernes og 3. portion tilsættes
Onsdag den 19. juli: 3. portion fjernet og der flaskes. FG alt for høj (2024)