BrewBlog: JIPA
Specifics
General Information
Method: All Grain

Brygget med Geir. Dette skal tappes på fat og brukes på jazzfestivalen

Pumpa var ødelagt, så vi brukte gamlepumpa

Startet innmesk på 73 grader, temp var 68 etter innmesk. sank ned til 66 etter ca 5 minutter. Mesket 60 min på 66. Temp var på 65 fra ca 30 minutter.

Første avtaping ble ofret.

Skylte i moderat tempo. Tappa ned til maltsenga før vi startet med å skylle.

Tilsatte O2 i ett minutt med 2 micron stein.

Tilsatte 30 dråper brewers clearex.

Tørrhumlet på dag 7

Scale Recipe
Enter desired final yield (volume):
 liters  
Reference
Malts and Grains
Non-Fermentables
1 stk Whirlfloc Tablet @ 15 minutes  
1 ts Yeast Nutrient @ 15 minutes  
Reference
Hops
30.00 grams 10.2% @ 60 minutes
Use: Boil
306 AAUs
30.00 grams 12.1% @ 60 minutes
Use: Boil
363 AAUs
30.00 grams 12.9% @ 60 minutes
Use: Boil
387 AAUs
30.00 grams 10.2% @ 30 minutes
Use: Boil
306 AAUs
30.00 grams 12.1% @ 30 minutes
Use: Boil
363 AAUs
30.00 grams 12.9% @ 30 minutes
Use: Boil
363 AAUs
30.00 grams 10.2% @ 15 minutes
Use: Boil
306 AAUs
30.00 grams 12.1% @ 15 minutes
Use: Boil
363 AAUs
30.00 grams 12.9% @ 15 minutes
Use: Boil
387 AAUs
40.00 grams 8.6% @ 0 minutes
Use: Boil
344 AAUs
40.00 grams 12.1% @ 0 minutes
Use: Boil
484 AAUs
58.00 grams 12.9% @ 0 minutes
Use: Boil
748.2 AAUs
55.00 grams 8.6% @ 0 minutes
Use: Dry Hop
473 AAUs
52.00 grams 10.2% @ 0 minutes
Use: Dry Hop
530.4 AAUs
55.00 grams 12.9% @ 0 minutes
Use: Dry Hop
709.5 AAUs
570.00 grams Total Hop Weight 6457.1 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Dry English Ale
Manufacturer: White Labs
Product ID: WLP007
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 18–21°C
Fermentation
Primary: 14 days @ 19° C
Secondary: 14 days @ 20° C
Age: 14 days @ 10° C
Tasting Reviews
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Thomas Hellberg's Bryggelogg
All Club Bryggelogg
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Sølvbayer 2018 Jun 13, 2018
PorterPorter May 30, 2018
Gregory Porter Apr 26, 2018
Malty Christmas 2018 Apr 19, 2018
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