BrewBlog: **9 JC- Birthday Beer Anno 2012
Specifics
Reference
Style:
Brewer: Knut R. Erlund
Brew Date: September 30, 2012
Yield: 30 liters
Reference
Color (EBC/SRM):
80/40.6
Bitterness (Calc): 36 IBU (Tinseth)
BU/GU: 0.5
Calories: 236 (12 ounces)
Conditioning: Bottles
ABV: 7.7%
ABW: 6%
Bottling ABV: 8.2%
Batch No: 9
OG: 1.072
OG (Plato): 17.51° P
Reading 1: 1.018  (7 days)
Reading 2: 1.016 
FG: 1.014
FG (Plato): 3.57° P
Real Extract: 6.09° P
App. Atten.: 79.6%
Real Atten.: 65.2%
Status: Primary
General Information
Method: All Grain

Method: All Grain

Dobbelmesk.

1. mesk: Ca. 1/2 maltmengde, 6.5 kg OG 1.042, skylt med 13 liter vann

2. mesk: Ca. 1/2 maltmengde, 6.4 kg OG 1.042, skylt med 7 liter vørter fra 1. mesk + 5 liter vann.

Samlet OG på vørter etter blanding av begge mesker: 1.050

Kokt i 90 minutter, 36 liter kokt ned til 30 liter vørter klar for gjæring, OG 1.072

 

Krydder (i humlepose) alt kokt med i 1,5 minutter.

  1. 6 gr. ingefærrot, knust
  2. 10 gr. korianderfrø, knust
  3. 16 gr. nellik
  4. 1 stk. knust muskatnøtt
  5. 1 stk kanelstang i biter
  6. 2 stk anisstjerner

 

Furunåler og skogsblader (i humlepose) alt kokt med i ca. 20 minutter. Humlepose tatt opp etter gjentatte "prøvesmak":

  1. 50 gr. nyhøsta furunåler
  2. 10 gr.blader fra tyttebær og blåbær + litt renset reinmose
Scale Recipe
Enter desired final yield (volume):
 liters  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: German Lager
Manufacturer: White Labs
Product ID: WLP830
Type: Lager
Flocculation: Medium
Attenuation: 76%
Temperature Range: 10–13°C
Amount: 70 ml
Equipment Profile

Kjøkkenbryggeri - 27 liter

Batch Size: 27 liters Boil Volume: 25 liters
Evaporation Rate: 9% per hour Mash Tun Dead Space: liters
Efficiency: 75% Mash Tun Weight: kilograms
Hop Utilization: 100% Mash Tun Volume: liters
Loss: 5 liters Mash Tun Specific Heat:
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°C Tun Temperature: 72°C
Sparge Temperature: 168°C PH: 5.4
Notes:

Boil cereal adjuncts to add to infusion mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 40°C

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 50°C

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 65.6°C

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 75.6°C

Add 35% of mash water at 208° F / 98° C

Water Profile

60 meters StrandaVatn

Fermentation
Primary: 21 days @ 11.5° C
Lager: 7 days @ 22° C
Age: 60 days @ 12° C
Tasting Reviews
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Knut R.'s Bryggelogg
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