BrewBlog: Hannibal
Specifics
Reference
Style:
Brewer: Thomas Hellberg Hagen
Brew Date: January 20, 2014
Yield: 42 liters
Reference
Color (EBC/SRM):
13.8/7
Bitterness (Calc): 61.8 IBU (Tinseth)
BU/GU: 0.95
Calories: 211 (12 ounces)
Conditioning: Bottles
ABV: 7.3%
ABW: 5.7%
Bottling ABV: 7.8%
Batch No: 43
OG: 1.065
OG (Plato): 15.9° P
Target OG: 1.060
Reading 1: 8  (1.011 days)
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.015
Real Extract: 4.97° P
App. Atten.: 83.9%
Real Atten.: 68.7%
Status: Primary
General Information
Method: All Grain

Brygget med Geir og Lars

Første avtapping ble ofret til de underjordiske

Kokte einerlåg i 3 timer, 50 liter vann, og masse einer. Brukte einerlågen til mesking, skylte med vann.

Mesket på ca 66 grader. Skulle meske en time, men pga litt stuck mesh, så ble ikke temperaturen økt da den skulle, så det ble ca 90 min mesk på 66 grader. Fikk ikke mesket ut.

Pitchet 2,3 liter starter, 3 rør.

Comments

For mye bresk. Humlinga passer godt.

Scale Recipe
Enter desired final yield (volume):
 liters  
Reference
Malts and Grains
Non-Fermentables
0 Irish Moss @ 15 minutes  
0 Yeast Nutrient @ 15 minutes  
Reference
Hops
25.20 grams 9.7% @ 30 minutes
Use: Boil
244.4 AAUs
25.20 grams 14.2% @ 30 minutes
Use: Boil
357.8 AAUs
25.20 grams 12.2% @ 30 minutes
Use: Boil
307.4 AAUs
25.20 grams 9.7% @ 15 minutes
Use: Boil
244.4 AAUs
25.20 grams 14.2% @ 15 minutes
Use: Boil
357.8 AAUs
25.20 grams 12.2% @ 15 minutes
Use: Boil
357.8 AAUs
25.20 grams 9.7% @ 0 minutes
Use: Boil
244.4 AAUs
25.20 grams 14.2% @ 0 minutes
Use: Boil
357.8 AAUs
25.20 grams 12.2% @ 0 minutes
Use: Boil
307.4 AAUs
29.40 grams 8.6% @ 0 minutes
Use: Dry Hop
252.8 AAUs
29.40 grams 9.7% @ 0 minutes
Use: Dry Hop
285.2 AAUs
29.40 grams 14.2% @ 0 minutes
Use: Dry Hop
417.5 AAUs
29.40 grams 12.2% @ 0 minutes
Use: Dry Hop
358.7 AAUs
344.40 grams Total Hop Weight 4043.3 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: California Ale
Manufacturer: White Labs
Product ID: WLP001
Type: Ale
Flocculation: High
Attenuation: 76%
Temperature Range: 20–23°C
Amount: 2000 ml
Fermentation
Primary: 7 days @ 19° C
Secondary: 7 days @ 19° C
Tertiary: 14 days @ 19° C
Age: 14 days @ 10° C
Tasting Reviews
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Thomas Hellberg's Bryggelogg
All Club Bryggelogg
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Thomas Hellberg's Brew Status
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Sub PaleBottled
SølvbayerBottled
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Uredd julBottled
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4-korn porterPrimary
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