BrewBlog: Smak av sommer
Specifics
General Information
Method: All Grain

30 l til innmesk , 16 l til skylling , gjenbrukt gjær batch 121 ca. 2 dl. , OG kok 1.045 , O2 1l/min ca. 1. min

Comments

tørrhumling dag 8 , tilsatt biofine på flasker og biersol på fat , ,til karbonering.

Scale Recipe
Enter desired final yield (volume):
 liters  
Reference
Malts and Grains
Non-Fermentables
0.5 ts Yeast Nutrient @ 15 minutes  
0.5 stk protafloc @ 15 minutes  
Reference
Hops
5.00 grams 12% Pellets @ 90 minutes
Type: Bittering
Use: First Wort
60 AAUs
30.00 grams 6.7% Pellets @ 15 minutes
Type: Aroma
Use: Boil
201 AAUs
30.00 grams 14.5% Pellets @ 15 minutes
Type: Aroma
Use: Boil
435 AAUs
30.00 grams 6.7% Pellets @ 2 minutes
Type: Aroma
Use: Boil
201 AAUs
30.00 grams 14.5% Pellets @ 2 minutes
Type: Aroma
Use: Boil
435 AAUs
40.00 grams 6.7% Pellets
Type: Aroma
Use: Dry Hop
435 AAUs
44.00 grams 14.5% Pellets
Type: Aroma
Use: Dry Hop
638 AAUs
209.00 grams Total Hop Weight 2238 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 65°C 90m, 78°C 15m

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

liagrenda djupvatn

Fermentation
Primary: 7 days @ 19° C
Secondary: 7 days @ 19° C
Lager: 14 days @ 19° C
Age: 14 days @ 16° C
Tasting Reviews
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