BrewBlog: Imp Rye porter
Specifics
General Information
Method: All Grain

Brygget med Geir

Mesket inn på 66 grader. Mesket 60 minutter på 66 grader. Mesket ut 10 min på 78 grader. Tjukk mesk, kunne vært tynnere. Det var plass i kjelen

Batchskylling, 2 runder.

FØrste avtapping ble ofret.

Tilsatte O2 i ett minutt

TIlsatte 3 liter starter med 3 rør rett i bøtta

Scale Recipe
Enter desired final yield (volume):
 liters  
Reference
Malts and Grains
10.91 kilograms
United Kingdom - Maris Otter Pale
56.2% of grist
2.00 kilograms
German - Rye
10.3% of grist
1.60 kilograms
German - Munich Dark
8.2% of grist
1.60 kilograms
United Kingdom - Crystal Rye
8.2% of grist
1.40 kilograms
United Kingdom - Brown
7.2% of grist
0.64 kilograms
German - Carafa II
3.3% of grist
0.64 kilograms
United Kingdom - Chocolate
3.3% of grist
0.64 kilograms
United Kingdom - Dark Crystal 80L
3.3% of grist
19.43 kilograms 100% of grist
Adjuncts
2.10 kilograms Soft Candi Sugar - Brown  
1.60 kilograms Flaked Oats  
Non-Fermentables
0 Whirlfloc Tablet @ 15 minutes  
0 Yeast Nutrient @ 15 minutes  
Reference
Hops
100.00 grams 11.5% @ 60 minutes
Use: Boil
1150 AAUs
100.00 grams
East Kent Goldings
5% @ 10 minutes
Use: Boil
500 AAUs
200.00 grams Total Hop Weight 1650 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
Amount: 3000 ml
Fermentation
Primary: 14 days @ 19° C
Tasting Reviews
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Thomas Hellberg's Bryggelogg
All Club Bryggelogg
Imp Rye porter Oct 10, 2018
Hage(n)bitter Sep 20, 2018
Svigermors bane Aug 22, 2018
Gamle-Erik 2018 Aug 15, 2018
Sølvbayer 2018 Jun 13, 2018
PorterPorter May 30, 2018
Gregory Porter Apr 26, 2018
Malty Christmas 2018 Apr 19, 2018
<< <  More  [1] 2 3 4 5 > >>
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