BrewBlog: Hammer
Specifics
General Information
Method: All Grain

42 l til innmesk , ingen skylling , OG kok 1.080 , gjenbrukt gjær fra batch 108 ca 2 dl. O2 1l/min 1.5 min

Comments

Malt for fint , for mye malt i røret , dårlig sirkulasjon , rørt 4 ganger i mesk

Scale Recipe
Enter desired final yield (volume):
 liters  
Reference
Malts and Grains
11.00 kilograms 71.4% of grist
2.30 kilograms 14.9% of grist
0.60 kilograms 3.9% of grist
0.70 kilograms 4.5% of grist
0.50 kilograms 3.2% of grist
0.30 kilograms 1.9% of grist
15.40 kilograms 100% of grist
Adjuncts
0.50 kilograms Dememera Sugar  
Non-Fermentables
0.5 ts. Yeast Nutrient @ 15 minutes  
0.5 stk. protafloc @ 15 minutes  
Reference
Hops
80.00 grams 8.1% Pellets @ 60 minutes
Type: Bittering
Use: Boil
648 AAUs
50.00 grams 12% Pellets @ 15 minutes
Type: Flavor
Use: Boil
600 AAUs
50.00 grams 12% Pellets @ 2 minutes
Type: Aroma
Use: Boil
600 AAUs
180.00 grams Total Hop Weight 1848 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Dry English Ale
Manufacturer: White Labs
Product ID: WLP007
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 18–21°C
Equipment Profile

Speidel 50 liter

Batch Size: 50 liters Boil Volume: 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: liters Mash Tun Specific Heat:
Mash Profile

Speidel 64 °C 90 min 78 °C 10 min

Grain Temperature: °C Tun Temperature: °C
Sparge Temperature: °C PH:
Notes:
Water Profile

liagrenda djupvatn

Fermentation
Primary: 14 days @ 17° C
Secondary: 7 days @ 18° C
Lager: 14 days @ 20° C
Age: 120 days @ 15° C
Tasting Reviews
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