Skocz do zawartości

Hoppy Panda Brew


Rekomendowane odpowiedzi

#135 International Amber Lager 12,0, 20 IBU

 

Type: All Grain Date: 27 Nov 2020
Batch Size (fermenter): 19,50 L Brewer: Pan Łyżwa
Boil Size: 28,00 L Asst Brewer:
Boil Time: 90 min Equipment: Grainfather
Final Bottling Volume: 17,50 L Brewhouse Efficiency: 71,20
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30,0
Taste Notes:

Prepare for Brewing

 

No yeast starter used

  Clean and Prepare Brewing Equipment
  Total Water Needed: 39,33 L
  Mash Water Acid Treatment: None
 
Water Prep
Amt Name Type # %/IBU Volume
39,58 L Marki Water 1 - -

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
2,58 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 2 57,2 % 1,68 L
1,00 kg Vienna (BestMälz) (8,0 EBC) Grain 3 22,2 % 0,65 L
0,49 kg Maize, Flaked (Thomas Fawcett) (3,9 EBC) Grain 4 10,8 % 0,32 L
0,25 kg Biscuit Malt (45,3 EBC) Grain 5 5,7 % 0,17 L
Grains to Steep
Amt Name Type # %/IBU Volume
0,08 kg Crystal Dark Malt (Thomas Fawcett) [Steep] (300,0 EBC) Grain 6 1,8 % 0,05 L
0,08 kg Crystal, Light (Simpsons) [Steep] (104,0 EBC) Grain 7 1,8 % 0,05 L
0,02 kg Carafa Special III (Weyermann) [Steep] (925,9 EBC) Grain 8 0,4 % 0,01 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18,29 L of water at 73,8 C 67,0 C 60 min
Mash Step Heat to 76,0 C over 4 min 76,0 C 15 min
  Sparge Water Acid Treatment: None
  Fly sparge with 21,05 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 28,00 L
  Estimated pre-boil gravity is 9,528 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
5,00 g Iunga [11,00 %] - Boil 60,0 min Hop 9 7,0 IBUs -
7,00 g Iunga [11,00 %] - Boil 30,0 min Hop 10 7,6 IBUs -
20,00 g Hellatauer Tradition [5,50 %] - Boil 10,0 min Hop 11 5,1 IBUs -
10,00 g Hellatauer Tradition [5,50 %] - Boil 1,0 min Hop 12 0,3 IBUs -
   
  Estimated Post Boil Vol: 24,25 L and Est Post Boil Gravity: 12,022 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 19,50 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg German Bock Lager (White Labs #WLP833) [35,49 ml] Yeast 13 - -
  Measure Actual Original Gravity _______     (Target: 12,022 Plato)
 

Measure Actual Batch Volume _______     (Target: 19,50 L)

 

Edytowane przez Pan Łyżwa
Odnośnik do komentarza
Udostępnij na innych stronach

#136 Czech Pilsner 11,7, 42 IBU

 

Type: All Grain Date: 11 Dec 2020
Batch Size (fermenter): 21,70 L Brewer: Pan Łyżwa
Boil Size: 31,21 L Asst Brewer:
Boil Time: 90 min Equipment: Grainfather
Final Bottling Volume: 19,70 L Brewhouse Efficiency: 70,00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30,0
Taste Notes:

Prepare for Brewing

   
  Total Water Needed: 42,97 L
   
 
Water Prep
Amt Name Type # %/IBU Volume
25,35 L Marki Water 1 - -
5,00 L Distilled Water Water 2 - -

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
4,00 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 3 84,2 % 2,61 L
0,45 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 4 9,5 % 0,29 L
0,30 kg BEST Chit Malt (BESTMALZ) (2,5 EBC) Grain 5 6,3 % 0,20 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19,41 L of water at 74,9 C 68,0 C 60 min
Nazwa kroku Zacierania Add -0,02 L of water and heat to 72,0 C over 4 min 72,0 C 20 min
Nazwa kroku Zacierania Add -0,12 L of water and heat to 76,0 C over 4 min 76,0 C 1 min
  Sparge Water Acid Treatment: None
  Fly sparge with 23,70 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 31,21 L
  Estimated pre-boil gravity is 9,141 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
15,00 g Iunga [11,00 %] - Boil 60,0 min Hop 6 19,5 IBUs -
15,00 g Saaz [4,00 %] - Boil 45,0 min Hop 7 6,5 IBUs -
30,00 g Saaz [4,00 %] - Boil 15,0 min Hop 8 7,0 IBUs -
0,70 tsp Irish Moss (Boil 10,0 mins) Fining 9 - -
30,00 g Saaz [4,00 %] - Boil 5,0 min Hop 10 2,8 IBUs -
 
Steeped Hops
Amt Name Type # %/IBU Volume
25,00 g Saaz [4,00 %] - Steep/Whirlpool 60,0 min, 90,2 C Hop 11 5,9 IBUs -
  Estimated Post Boil Vol: 25,21 L and Est Post Boil Gravity: 11,684 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 21,70 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg Urquell Lager (Wyeast Labs #2001) [124,21 ml] Yeast 12 - -
  Measure Actual Original Gravity _______     (Target: 11,684 Plato)
  Measure Actual Batch Volume _______     (Target: 21,70 L)

pilss.png

Edytowane przez Pan Łyżwa
Odnośnik do komentarza
Udostępnij na innych stronach

#137 Eisbock 21,2, 26 IBU

 

Piwo było zaciearane na dwa razy. Zasyp na pół i druga część zacierana w filtracie z pierwszej części. Nadmiar brzeczki gotowany osobny w czasie zacierania pierwszej części.

 

 

Type: All Grain Date: 18 Dec 2020
Batch Size (fermenter): 19,20 L Brewer: Pan Łyżwa
Boil Size: 26,65 L Asst Brewer:
Boil Time: 90 min Equipment: Grainfather
Final Bottling Volume: 17,20 L Brewhouse Efficiency: 60,00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30,0
Taste Notes:
   

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
6,20 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 67,2 % 4,04 L
1,41 kg Munich (BestMälz) (15,0 EBC) Grain 2 15,3 % 0,92 L
1,00 kg Monachijski typ II (16,0 EBC) Grain 3 10,8 % 0,65 L
0,42 kg Crystal Malt (Thomas Fawcett) (150,0 EBC) Grain 4 4,5 % 0,27 L
0,20 kg BEST Melanoidin (BESTMALZ) (70,0 EBC) Grain 5 2,2 % 0,13 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16,06 L of water at 72,5 C 66,0 C 75 min
Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min
Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
   

Boil Wort

   
  Estimated pre-boil gravity is 17,430 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
25,00 g Iunga [11,00 %] - Boil 60,0 min Hop 6 26,4 IBUs -
2,81 g Irish Moss (Boil 10,0 mins) Fining 7 - -

eis.png

Edytowane przez Pan Łyżwa
Odnośnik do komentarza
Udostępnij na innych stronach

  • 3 tygodnie później...

#138 Czech Dark Lager 11,5, 29 IBU

 

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
3,50 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 80,1 % 2,28 L
0,67 kg Caramunich III (Weyermann) (139,9 EBC) Grain 2 15,3 % 0,44 L
Grains to Steep
Amt Name Type # %/IBU Volume
0,20 kg Carafa Special III (Weyermann) [Steep] (925,9 EBC) Grain 3 4,6 % 0,13 L
 
Mash Steps
Name Description Step Temperature Step Time
A Add 21,59 L of water at 39,2 C 38,0 C 30 min
52 Heat to 52,0 C over 4 min 52,0 C 30 min
64 Heat to 64,0 C over 20 min 64,0 C 1 min
72 Heat to 72,0 C over 15 min 72,0 C 20 min
Mash Step Heat to 77,0 C over 4 min 77,0 C 1 min
  Sparge Water Acid Treatment: None
  Fly sparge with 22,06 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 32,48 L
  Estimated pre-boil gravity is 8,408 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
15,00 g Iunga [11,00 %] - Boil 60,0 min Hop 4 20,6 IBUs -
30,00 g Iunga [11,00 %] - Boil 5,0 min Hop 5 8,2 IBUs -
   
  Estimated Post Boil Vol: 24,48 L and Est Post Boil Gravity: 11,497 Plato
Edytowane przez Pan Łyżwa
Odnośnik do komentarza
Udostępnij na innych stronach

  • 5 miesięcy temu...

#139 Witbier 12, 14 IBU

 

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
2,44 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 55,0 % 1,59 L
0,89 kg Pszeniczny (3,0 EBC) Grain 2 20,0 % 0,58 L
0,89 kg Wheat, Flaked (3,2 EBC) Grain 3 20,0 % 0,58 L
0,22 kg Oats, Flaked (2,0 EBC) Grain 4 5,0 % 0,14 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18,55 L of water at 55,3 C 51,0 C 15 min
Mash Step Heat to 65,0 C over 4 min 65,0 C 30 min
Mash Step Add 0,00 L of water at 72,0 C 72,0 C 30 min
Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
  Sparge Water Acid Treatment: None
  Fly sparge with 19,03 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 26,15 L
  Estimated pre-boil gravity is 9,940 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 5 14,2 IBUs -
40,00 g Dzem pomaranczowy (Boil 5,0 mins) Other 6 - -
40,00 g Kumkwat (Boil 5,0 mins) Other 7 - -
20,00 g Coriander Seed (Boil 5,0 mins) Spice 8 - -
   
  Estimated Post Boil Vol: 22,40 L and Est Post Boil Gravity: 12,001 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 19,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg Canadian/Belgian (Wyeast Labs #3864) [124,21 ml] Yeast 9 - -
  Measure Actual Original Gravity _______     (Target: 12,001 Plato)
  Measure Actual Batch Volume _______     (Target: 19,00 L)
Odnośnik do komentarza
Udostępnij na innych stronach

#140 Belgian Dubbel 14, 21 IBU

 

Prepare for Brewing

 

No yeast starter used

  Clean and Prepare Brewing Equipment
  Total Water Needed: 39,76 L
  Mash Water Acid Treatment: None
 
Water Prep
Amt Name Type # %/IBU Volume
10,00 ml Phosphoric Acid 75% (Mash) Water Agent 1 - -
5,00 ml Phosphoric Acid 75% (Mash) Water Agent 2 - -

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
3,50 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 3 64,2 % 2,28 L
0,50 kg Pszeniczny (3,0 EBC) Grain 4 9,2 % 0,33 L
0,25 kg Biscuit Malt (45,3 EBC) Grain 5 4,6 % 0,16 L
0,25 kg Crystal Malt (Thomas Fawcett) (150,0 EBC) Grain 6 4,6 % 0,16 L
0,25 kg Special B Malt (354,6 EBC) Grain 7 4,6 % 0,16 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash Step Add 7,00 L of water at 52,9 C 45,0 C 10 min
68 Add 0,00 L of water at 67,0 C 67,0 C 40 min
Mash Step Add 0,00 L of water at 72,0 C 72,0 C 40 min
Mash out Add 0,00 L of water at 76,0 C 76,0 C 5 min
  Sparge Water Acid Treatment: None
  Fly sparge with 32,76 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 28,00 L
  Estimated pre-boil gravity is 10,906 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
0,50 kg Cukier zrobiony na amonowy 137 [Boil] (2,0 EBC) Sugar 8 9,2 % 0,32 L
0,20 kg Palm Sugar [Boil] (3,9 EBC) Sugar 9 3,7 % 0,13 L
10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 10 13,7 IBUs -
10,00 g Iunga [11,00 %] - Boil 15,0 min Hop 11 6,8 IBUs -
10,00 g Iunga [11,00 %] - Boil 1,0 min Hop 12 0,6 IBUs -
   
  Estimated Post Boil Vol: 24,25 L and Est Post Boil Gravity: 14,047 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 19,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg Canadian/Belgian (Wyeast Labs #3864) [124,21 ml] Yeast 13 - -
  Measure Actual Original Gravity _______     (Target: 14,047 Plato)
  Measure Actual Batch Volume _______     (Target: 19,00 L)
Edytowane przez Pan Łyżwa
Odnośnik do komentarza
Udostępnij na innych stronach

#141 Tripel 19, 24 IBU

 

 

Prepare for Brewing

 

No yeast starter used

  Clean and Prepare Brewing Equipment
  Total Water Needed: 41,16 L
  Mash Water Acid Treatment: None
   

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
5,86 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 81,0 % 3,82 L
0,14 kg Biscuit Malt (45,3 EBC) Grain 2 2,0 % 0,09 L
0,14 kg Pszeniczny (3,0 EBC) Grain 3 2,0 % 0,09 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 23,03 L of water at 73,7 C 67,0 C 75 min
Mash Step Add 0,00 L of water at 72,0 C 72,0 C 40 min
Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
  Sparge Water Acid Treatment: None
  Fly sparge with 18,13 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 28,00 L
  Estimated pre-boil gravity is 16,836 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
1,08 kg Cukier przerobiony na amonowy 132 [Boil] (2,0 EBC) Sugar 4 15,0 % 0,68 L
20,00 g Iunga [11,00 %] - Boil 60,0 min Hop 5 19,1 IBUs -
10,00 g Iunga [11,00 %] - Boil 15,0 min Hop 6 4,7 IBUs -
0,25 tsp Irish Moss (Boil 10,0 mins) Fining 7 - -
10,00 g Iunga [11,00 %] - Boil 2,0 min Hop 8 0,8 IBUs -
   
  Estimated Post Boil Vol: 24,25 L and Est Post Boil Gravity: 19,085 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 22,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg Canadian/Belgian (Wyeast Labs #3864) [124,21 ml] Yeast 9 - -
  Measure Actual Original Gravity _______     (Target: 19,085 Plato)
  Measure Actual Batch Volume _______     (Target: 22,00 L)
Odnośnik do komentarza
Udostępnij na innych stronach

#142 Lambic 11,2, 2 IBU

 

 

Prepare for Brewing

 

No yeast starter used

  Clean and Prepare Brewing Equipment
  Total Water Needed: 44,22 L
  Mash Water Acid Treatment: None
   

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
3,10 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 60,0 % 2,02 L
2,07 kg Wheat, Niesłodowana (4,0 EBC) Grain 2 40,0 % 1,35 L
 
Mash Steps
Name Description Step Temperature Step Time
60 Add 7,00 L of water at 74,1 C 60,0 C 0 min
70 Add 3,61 L of water and heat to 70,0 C over 2 min 70,0 C 120 min
mash out Add 0,02 L of water and heat to 76,0 C over 5 min 76,0 C 1 min
Pszenica plus 10% pilsa od 60 Add 12,87 L of water and heat to 100,0 C over 30 min 100,0 C 30 min
  Sparge Water Acid Treatment: None
  Fly sparge with 20,73 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 32,04 L
  Estimated pre-boil gravity is 8,804 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
20,00 g East Kent Goldings (EKG) [1,00 %] - Boil 60,0 min Hop 3 2,3 IBUs -
   
  Estimated Post Boil Vol: 26,04 L and Est Post Boil Gravity: 11,190 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 22,50 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg Belgian Lambic Blend (Wyeast Labs #3278) [124,21 ml] Yeast 4 - -
  Measure Actual Original Gravity _______     (Target: 11,190 Plato)
  Measure Actual Batch Volume _______     (Target: 22,50 L)
Odnośnik do komentarza
Udostępnij na innych stronach

#143 Red Flanders 11,7, 12 IBU

 

Prepare for Brewing

 

No yeast starter used

  Clean and Prepare Brewing Equipment
  Total Water Needed: 47,16 L
  Mash Water Acid Treatment: None
   

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
2,92 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 52,2 % 1,90 L
1,11 kg BEST Vienna (BESTMALZ) (9,0 EBC) Grain 2 19,8 % 0,72 L
0,66 kg Corn, Flaked (2,6 EBC) Grain 3 11,8 % 0,43 L
0,44 kg Pszeniczny (3,0 EBC) Grain 4 7,9 % 0,29 L
0,22 kg Special B Malt (354,6 EBC) Grain 5 3,9 % 0,14 L
0,21 kg Caraaroma (Weyermann) (350,7 EBC) Grain 6 3,8 % 0,14 L
0,03 kg Carafa Special III (Weyermann) (925,9 EBC) Grain 7 0,5 % 0,02 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 21,54 L of water at 58,8 C 54,0 C 15 min
Nazwa kroku Zacierania Add 0,09 L of water and heat to 64,0 C over 4 min 64,0 C 40 min
Nazwa kroku Zacierania Add 0,24 L of water and heat to 72,0 C over 4 min 72,0 C 30 min
Mash Out Add 0,21 L of water and heat to 76,0 C over 4 min 76,0 C 10 min
  Sparge Water Acid Treatment: None
  Fly sparge with 25,08 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 34,56 L
  Estimated pre-boil gravity is 8,766 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 8 12,5 IBUs -
   
  Estimated Post Boil Vol: 26,56 L and Est Post Boil Gravity: 11,759 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 23,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg Roselare Belgian Blend (Wyeast Labs #3763) [124,21 ml] Yeast 9 - -
  Measure Actual Original Gravity _______     (Target: 11,759 Plato)
  Measure Actual Batch Volume _______     (Target: 23,00 L)
Odnośnik do komentarza
Udostępnij na innych stronach

#144 Oud Bruin 16,2, 11 IBU

 

Prepare for Brewing

 

No yeast starter used

  Clean and Prepare Brewing Equipment
  Total Water Needed: 46,89 L
  Mash Water Acid Treatment: None
   

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
4,50 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 59,9 % 2,93 L
0,93 kg Wheat, Niesłodowana (3,2 EBC) Grain 2 12,4 % 0,61 L
0,89 kg BEST Vienna (BESTMALZ) (9,0 EBC) Grain 3 11,9 % 0,58 L
0,68 kg Crystal, Medium (Simpsons) (178,5 EBC) Grain 4 9,1 % 0,44 L
0,32 kg Caraaroma (Weyermann) (350,7 EBC) Grain 5 4,3 % 0,21 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 21,52 L of water at 59,8 C 54,0 C 15 min
Nazwa kroku Zacierania Add 8,02 L of water and heat to 64,0 C over 10 min 64,0 C 40 min
Nazwa kroku Zacierania Heat to 72,0 C over 4 min 72,0 C 30 min
Nazwa kroku Zacierania Heat to 76,0 C over 15 min 76,0 C 10 min
  Sparge Water Acid Treatment: None
  Fly sparge with 17,35 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 32,56 L
  Estimated pre-boil gravity is 12,850 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
0,19 kg Dememera Sugar [Boil] (3,9 EBC) Sugar 6 2,5 % 0,12 L
10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 7 10,7 IBUs -
   
  Estimated Post Boil Vol: 26,56 L and Est Post Boil Gravity: 16,213 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 23,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg Melange (Yeast Bay #WLP 4633) Yeast 8 - -
  Measure Actual Original Gravity _______     (Target: 16,213 Plato)
  Measure Actual Batch Volume _______     (Target: 23,00 L)
Odnośnik do komentarza
Udostępnij na innych stronach

  • 1 miesiąc temu...

#145 American Porter 15,4°, 44 IBU

 

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
2,19 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 38,7 % 1,43 L
1,30 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 2 23,1 % 0,85 L
0,60 kg Pale Malt, Halcyon (Thomas Fawcett) (5,9 EBC) Grain 3 10,6 % 0,39 L
0,51 kg Munich Dark (BestMälz) (25,0 EBC) Grain 4 9,0 % 0,33 L
0,50 kg Pszeniczny (3,0 EBC) Grain 5 8,8 % 0,33 L
0,21 kg BEST Melanoidin (BESTMALZ) (70,0 EBC) Grain 6 3,8 % 0,14 L
0,21 kg Carafa Special II (Weyermann) (817,5 EBC) Grain 7 3,8 % 0,14 L
0,13 kg Carafa Special III (Weyermann) (925,9 EBC) Grain 8 2,3 % 0,08 L
30,00 g Simcoe [14,50 %] - Mash 60,0 min Hop 9 9,5 IBUs -
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 26,80 L of water at 71,3 C 66,0 C 45 min
72 Add 0,15 L of water and heat to 72,0 C over 4 min 72,0 C 15 min
Mash out Error: Infusion temperature above boiling. Add more water! 76,0 C 1 min
  Sparge Water Acid Treatment: None
  Fly sparge with 16,05 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 30,48 L
  Estimated pre-boil gravity is 12,027 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
20,00 g Sorachi Ace [12,50 %] - Boil 60,0 min Hop 10 27,3 IBUs -
50,00 g Simcoe [13,10 %] - Boil 0,0 min Hop 11 0,0 IBUs -
 
Steeped Hops
Amt Name Type # %/IBU Volume
20,00 g Citra [12,90 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 12 3,4 IBUs -
20,00 g El Dorado [13,80 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 13 3,6 IBUs -
  Estimated Post Boil Vol: 24,48 L and Est Post Boil Gravity: 15,412 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 21,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg California Ale V (White Labs #WLP051) [35,49 ml] Yeast 14 - -
  Measure Actual Original Gravity _______     (Target: 15,412 Plato)
  Measure Actual Batch Volume _______     (Target: 21,00 L)
Odnośnik do komentarza
Udostępnij na innych stronach

#146 Kentucky Common 12,2°, 19 IBU

 

 

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
2,00 kg Pilzneński (3,2 EBC) Grain 1 37,5 % 1,30 L
1,80 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 2 33,7 % 1,17 L
1,27 kg Corn, Flaked (2,6 EBC) Grain 3 23,9 % 0,83 L
0,11 kg Crystal Malt (Thomas Fawcett) (150,0 EBC) Grain 4 2,0 % 0,07 L
Grains to Steep
Amt Name Type # %/IBU Volume
0,16 kg Carafa Special III (Weyermann) [Steep] (925,9 EBC) Grain 5 2,9 % 0,10 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 20,51 L of water at 74,9 C 68,0 C 75 min
Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
  Sparge Water Acid Treatment: None
  Fly sparge with 23,72 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 32,04 L
  Estimated pre-boil gravity is 9,619 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
30,00 g Glacier [5,60 %] - Boil 60,0 min Hop 6 18,8 IBUs -
20,00 g Glacier [5,60 %] - Boil 1,0 min Hop 7 0,5 IBUs -
   
  Estimated Post Boil Vol: 26,04 L and Est Post Boil Gravity: 12,217 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 22,50 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg California Ale V (White Labs #WLP051) [35,49 ml] Yeast 8 - -
  Measure Actual Original Gravity _______     (Target: 12,217 Plato)
  Measure Actual Batch Volume _______     (Target: 22,50 L)
Odnośnik do komentarza
Udostępnij na innych stronach

  • 6 miesięcy temu...

#147 American Pale Ale 11,4°, 43 IBU

 

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
4,42 kg Pale Malt, Halcyon (Thomas Fawcett) (5,9 EBC) Grain 1 89,0 % 2,88 L
0,40 kg Biscuit Malt (45,3 EBC) Grain 2 8,0 % 0,26 L
0,15 kg BEST Chit Malt (BESTMALZ) (2,5 EBC) Grain 3 3,0 % 0,10 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 24,39 L of water at 69,1 C 64,0 C 60 min
72 Heat to 72,0 C over 4 min 72,0 C 20 min
Mah Out Heat to 76,0 C over 10 min 76,0 C 1 min
  Sparge Water Acid Treatment: None
  Fly sparge with 17,11 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 29,52 L
  Estimated pre-boil gravity is 9,582 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
5,00 g Sorachi Ace [12,50 %] - Boil 60,0 min Hop 4 7,2 IBUs -
15,00 g Citra [13,50 %] - Boil 10,0 min Hop 5 8,4 IBUs -
15,00 g Equinox [14,50 %] - Boil 10,0 min Hop 6 9,0 IBUs -
10,00 g Citra [13,50 %] - Boil 5,0 min Hop 7 3,1 IBUs -
10,00 g Equinox [14,50 %] - Boil 5,0 min Hop 8 3,3 IBUs -
10,00 g Mosaic [12,40 %] - Boil 5,0 min Hop 9 2,8 IBUs -
 
Steeped Hops
Amt Name Type # %/IBU Volume
30,00 g Mosaic [12,40 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 10 5,1 IBUs -
15,00 g Citra [13,50 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 11 2,8 IBUs -
5,00 g Equinox [14,50 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 12 1,0 IBUs -
  Estimated Post Boil Vol: 25,52 L and Est Post Boil Gravity: 11,470 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 22,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg California Ale V (White Labs #WLP051) [35,49 ml] Yeast 13
Odnośnik do komentarza
Udostępnij na innych stronach

#148 American Strong Ale 10,8°, 43 IBU

 

 

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
3,93 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 46,1 % 2,56 L
2,00 kg Żytni (9,3 EBC) Grain 2 23,5 % 1,30 L
0,49 kg Munich Dark (BestMälz) (25,0 EBC) Grain 3 5,8 % 0,32 L
0,20 kg Carahell (Weyermann) (25,6 EBC) Grain 4 2,3 % 0,13 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 26,46 L of water at 74,3 C 68,0 C 60 min
Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min
Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
  Sparge Water Acid Treatment: None
  Fly sparge with 18,19 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 31,02 L
  Estimated pre-boil gravity is 12,100 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
10,00 g Chinook PL [8,60 %] - Boil 120,0 min Hop 5 9,8 IBUs -
30,00 g Chinook PL [8,60 %] - Boil 60,0 min Hop 6 26,9 IBUs -
50,00 g Chinook PL [8,60 %] - Boil 10,0 min Hop 7 16,3 IBUs -
 
Steeped Hops
Amt Name Type # %/IBU Volume
1,90 kg Honey [Whirlpool] [Boil for 10 min](2,0 EBC) Sugar 8 22,3 % 1,37 L
60,00 g Cascade [8,30 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 9 5,3 IBUs -
10,00 g Amarillo [9,80 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 10 1,0 IBUs -
  Estimated Post Boil Vol: 25,52 L and Est Post Boil Gravity: 20,821 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 22,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg California Ale V (White Labs #WLP051) [35,49 ml] Yeast 11 - -
  Measure Actual Original Gravity _______     (Target: 20,821 Plato)
  Measure Actual Batch Volume _______     (Target: 22,00 L)
Fermentation
  19 Sep 2021 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C)
  23 Sep 2021 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C)
   
   
  Dry Hop and Prepare for Bottling/Kegging
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU Volume
40,00 g Cascade [8,30 %] - Dry Hop 3,0 Days Hop 12 0,0 IBUs -
Odnośnik do komentarza
Udostępnij na innych stronach

#149 Scottish Heavy 10,3°, 17 IBU

 

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
3,00 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 1 74,4 % 1,96 L
0,41 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 2 10,3 % 0,27 L
0,30 kg Caramalt (Thomas Fawcett) (29,6 EBC) Grain 3 7,4 % 0,20 L
0,20 kg Crystal, Light (Simpsons) (104,0 EBC) Grain 4 5,0 % 0,13 L
0,12 kg Chocolate (BestMälz) (900,0 EBC) Grain 5 3,0 % 0,08 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17,52 L of water at 74,9 C 68,0 C 75 min
Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min
Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
  Sparge Water Acid Treatment: None
  Fly sparge with 21,52 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 28,00 L
  Estimated pre-boil gravity is 8,330 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
12,00 g Iunga [11,00 %] - Boil 60,0 min Hop 6 17,3 IBUs -
3,00 g Irish Moss (Boil 10,0 mins) Fining 7 - -
   
  Estimated Post Boil Vol: 25,50 L and Est Post Boil Gravity: 10,296 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 20,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg Scottish Ale (Wyeast Labs #1728) [124,21 ml] Yeast 8 - -
  Measure Actual Original Gravity _______     (Target: 10,296 Plato)
  Measure Actual Batch Volume _______     (Target: 20,00 L)
Fermentation
Odnośnik do komentarza
Udostępnij na innych stronach

#150 Winter Warmer 17,7°, 35 IBU

 

 

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
4,10 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 53,8 % 2,67 L
1,32 kg Pszeniczny (3,0 EBC) Grain 2 17,3 % 0,86 L
0,90 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 3 11,8 % 0,59 L
0,41 kg Corn, Flaked (2,6 EBC) Grain 4 5,4 % 0,27 L
0,32 kg Crystal Dark Malt (Thomas Fawcett) (300,0 EBC) Grain 5 4,2 % 0,21 L
0,22 kg Crystal Malt (Thomas Fawcett) (150,0 EBC) Grain 6 2,9 % 0,14 L
0,05 kg Chocolate (BestMälz) (900,0 EBC) Grain 7 0,7 % 0,03 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 26,09 L of water at 72,5 C 66,0 C 75 min
Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min
Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
  Sparge Water Acid Treatment: None
  Fly sparge with 16,24 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 28,00 L
  Estimated pre-boil gravity is 15,023 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
0,30 kg Dememera Sugar [Boil] (3,9 EBC) Sugar 8 3,9 % 0,19 L
21,00 g Iunga [11,00 %] - Boil 60,0 min Hop 9 22,5 IBUs -
10,00 g Sorachi Ace [12,50 %] - Boil 60,0 min Hop 10 12,2 IBUs -
40,00 g Orange Peel, Bitter (Boil 5,0 mins) Spice 11 - -
40,00 g Orange Peel, Sweet (Boil 5,0 mins) Spice 12 - -
   
  Estimated Post Boil Vol: 25,50 L and Est Post Boil Gravity: 17,726 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 21,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg Scottish Ale (Wyeast Labs #1728) [124,21 ml] Yeast 13 - -
  Measure Actual Original Gravity _______     (Target: 17,726 Plato)
  Measure Actual Batch Volume _______     (Target: 21,00 L)
Odnośnik do komentarza
Udostępnij na innych stronach

#151 American Pale Ale 13,3°, 44 IBU

 

 

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
4,10 kg Pale Malt, Golden Promise (Thomas Fawcett) (11,6 EBC) Grain 1 75,5 % 2,67 L
0,91 kg Oats, Golden Naked®™ (Simpsons) (35,5 EBC) Grain 2 16,8 % 0,60 L
0,42 kg Caramel Pils (BestMälz) (9,9 EBC) Grain 3 7,7 % 0,27 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16,97 L of water at 75,4 C 67,0 C 60 min
Mash Step Heat to 72,0 C over 4 min 72,0 C 15 min
Mash Step Heat to 76,0 C over 4 min 76,0 C 5 min
  Sparge Water Acid Treatment: None
  Fly sparge with 23,49 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 28,02 L
  Estimated pre-boil gravity is 11,713 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 4 11,6 IBUs -
15,00 g Citra [12,90 %] - Boil 10,0 min Hop 5 7,4 IBUs -
15,00 g Mosaic [12,00 %] - Boil 10,0 min Hop 6 6,9 IBUs -
15,00 g Citra [12,90 %] - Boil 5,0 min Hop 7 4,1 IBUs -
15,00 g Mosaic [12,00 %] - Boil 5,0 min Hop 8 3,8 IBUs -
 
Steeped Hops
Amt Name Type # %/IBU Volume
40,00 g Mosaic [12,00 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 9 6,1 IBUs -
20,00 g Nelson Sauvin [11,20 %] - Steep/Whirlpool 60,0 min, 70,0 C Hop 10 2,4 IBUs -
10,00 g Citra [12,90 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 11 1,6 IBUs -
  Estimated Post Boil Vol: 25,52 L and Est Post Boil Gravity: 13,320 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 22,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
0,0 pkg COSMIC PUNCH™ ALE (Omega #OYL-402) Yeast 12 - -
  Measure Actual Original Gravity _______     (Target: 13,320 Plato)
  Measure Actual Batch Volume _______     (Target: 22,00 L)
Fermentation
  10 Dec 2021 - Primary Fermentation (10,00 days at 19,4 C ending at 19,4 C)
  20 Dec 2021 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C)
   
   
  Dry Hop and Prepare for Bottling/Kegging
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU Volume
30,00 g Mosaic [12,00 %] - Dry Hop 0,0 Days Hop 13 0,0 IBUs -
30,00 g Nelson Sauvin [11,20 %] - Dry Hop 0,0 Days Hop 14 0,0 IBUs -

 

Edytowane przez Pan Łyżwa
Odnośnik do komentarza
Udostępnij na innych stronach

#152 Red IPA 15,6°, 56 IBU

 

 

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
5,24 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 1 81,9 % 3,42 L
0,50 kg Monachijski typ I (12,0 EBC) Grain 2 7,8 % 0,33 L
0,35 kg Carared (39,4 EBC) Grain 3 5,5 % 0,23 L
0,20 kg Crystal, Light (Simpsons) (104,0 EBC) Grain 4 3,1 % 0,13 L
0,06 kg BEST Roasted Barley (BESTMALZ) (1300,0 EBC) Grain 5 0,9 % 0,04 L
 
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 23,56 L of water at 72,0 C 65,6 C 75 min
  Sparge Water Acid Treatment: None
  Fly sparge with 17,80 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 28,00 L
  Estimated pre-boil gravity is 13,218 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
30,00 g Sorachi Ace [12,50 %] - Boil 60,0 min Hop 6 39,1 IBUs -
10,00 g Citra [12,90 %] - Boil 10,0 min Hop 7 4,9 IBUs -
15,00 g Cascade [8,30 %] - Boil 5,0 min Hop 8 2,6 IBUs -
 
Steeped Hops
Amt Name Type # %/IBU Volume
25,00 g Citra [12,90 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 9 4,1 IBUs -
20,00 g Cascade [8,30 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 10 2,1 IBUs -
20,00 g Simcoe [14,50 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 11 3,6 IBUs -
  Estimated Post Boil Vol: 25,50 L and Est Post Boil Gravity: 15,615 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 21,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Yeast 12 - -
  Measure Actual Original Gravity _______     (Target: 15,615 Plato)
  Measure Actual Batch Volume _______     (Target: 21,00 L)
Fermentation
  29 Dec 2021 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C)
  02 Jan 2022 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C)
Secondary Ingredients
Amt Name Type # %/IBU Volume
0,05 kg Clarimalt [Secondary] (900,0 EBC) Extract 13 0,8 % 0,04 L
   
   
  Dry Hop and Prepare for Bottling/Kegging
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU Volume
25,00 g Citra [12,90 %] - Dry Hop 0,0 Days Hop 14 0,0 IBUs -
20,00 g Simcoe [14,50 %] - Dry Hop 0,0 Days Hop 15 0,0 IBUs -
Edytowane przez Pan Łyżwa
Odnośnik do komentarza
Udostępnij na innych stronach

#153 Imperial IPA 16,2°, 103 IBU

 

 

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
6,85 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 7 75,3 % 4,47 L
0,90 kg Rice, Flaked (2,0 EBC) Grain 8 9,9 % 0,59 L
0,81 kg Oats, Malted (Thomas Fawcett) (3,9 EBC) Grain 9 8,9 % 0,53 L
0,45 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 10 5,0 % 0,29 L
0,09 kg Oats, Golden Naked®™ (Simpsons) (18,0 EBC) Grain 11 1,0 % 0,06 L
 
Mash Steps
Name Description Step Temperature Step Time
Nazwa kroku Zacierania Add 7,00 L of water at 89,4 C 64,0 C 120 min
Mash Step Add 0,00 L of water at 72,0 C 72,0 C 20 min
mash out Add 0,00 L of water at 76,0 C 76,0 C 0 min
  Sparge Water Acid Treatment: None
  Fly sparge with 36,90 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 27,78 L
  Estimated pre-boil gravity is 13,788 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
50,00 g Sorachi Ace [12,50 %] - Boil 60,0 min Hop 12 63,8 IBUs -
14,20 g Gypsum (Calcium Sulfate) (Boil) Water Agent 13 - -
7,99 g Epsom Salt (MgSO4) (Boil) Water Agent 14 - -
4,12 g Calcium Chloride (Boil) Water Agent 15 - -
3,88 g Baking Soda (Boil) Water Agent 16 - -
2,03 g Chalk (Boil) Water Agent 17 - -
5,00 g Irish Moss (Boil 15,0 mins) Fining 18 - -
45,00 g Cascade [8,30 %] - Boil 10,0 min Hop 19 13,8 IBUs -
20,00 g Citra [12,90 %] - Boil 10,0 min Hop 20 9,5 IBUs -
 
Steeped Hops
Amt Name Type # %/IBU Volume
60,00 g Cascade [8,30 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 21 6,1 IBUs -
60,00 g Citra [12,90 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 22 9,5 IBUs -
  Estimated Post Boil Vol: 24,48 L and Est Post Boil Gravity: 16,161 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 21,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Yeast 23 - -
  Measure Actual Original Gravity _______     (Target: 16,161 Plato)
  Measure Actual Batch Volume _______     (Target: 21,00 L)
Fermentation
  16 Jan 2022 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C)
Primary Ingredients
Amt Name Type # %/IBU Volume
3,70 g Calcium Chloride (Primary) Water Agent 24 - -
  20 Jan 2022 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C)
   
   
  Dry Hop and Prepare for Bottling/Kegging
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU Volume
60,00 g Cascade [8,30 %] - Dry Hop 7,0 Days Hop 25 0,0 IBUs -
60,00 g Citra [12,90 %] - Dry Hop 7,0 Days Hop 26 0,0 IBUs -
50,00 g Galaxy [14,50 %] - Dry Hop 3,0 Days Hop 27 0,0 IBUs -
25,00 g Equinox [14,50 %] - Dry Hop 3,0 Days Hop 28 0,0 IBUs -
  •  
Edytowane przez Pan Łyżwa
Odnośnik do komentarza
Udostępnij na innych stronach

#154 German Pils 12,3 °, 41 IBU

Prepare for Brewing

 

Hydrate yeast with 571,92 ml warm water and add optional 28.6 g of GoFerm

  Clean and Prepare Brewing Equipment
  Total Water Needed: 39,91 L
  Mash Water Acid Treatment: None
 
Water Prep
Amt Name Type # %/IBU Volume
30,20 L Distilled Water Water 1 - -
4,70 g Calcium Chloride (Mash) Water Agent 2 - -
2,30 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - -

Mash or Steep Grains

 
Mash Ingredients
Amt Name Type # %/IBU Volume
4,30 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 4 87,8 % 2,80 L
0,40 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 5 8,2 % 0,26 L
0,20 kg BEST Chit Malt (BESTMALZ) (2,5 EBC) Grain 6 4,1 % 0,13 L
 
Mash Steps
Name Description Step Temperature Step Time
64 Add 19,78 L of water at 70,3 C 64,0 C 75 min
Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min
Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min
  Sparge Water Acid Treatment: None
  Fly sparge with 20,13 L water at 75,6 C

Boil Wort

  Add water to achieve boil volume of 28,00 L
  Estimated pre-boil gravity is 10,009 Plato
 
Boil Ingredients
Amt Name Type # %/IBU Volume
5,00 g Hallertau Blanc [10,50 %] - Boil 60,0 min Hop 7 6,5 IBUs -
50,00 g Hallertau Blanc [10,50 %] - Boil 15,0 min Hop 8 32,0 IBUs -
45,00 g Hallertau Blanc [10,50 %] - Boil 1,0 min Hop 9 2,5 IBUs -
   
  Estimated Post Boil Vol: 24,25 L and Est Post Boil Gravity: 12,353 Plato

Cool and Prepare Fermentation

  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 20,00 L
 
Fermentation Ingredients
Amt Name Type # %/IBU Volume
1,0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50,28 ml] Yeast 10 - -
  Measure Actual Original Gravity _______     (Target: 12,353 Plato)
  Measure Actual Batch Volume _______     (Target: 20,00 L)
Edytowane przez Pan Łyżwa
Odnośnik do komentarza
Udostępnij na innych stronach

  • 7 miesięcy temu...
  • 4 miesiące temu...

Jeśli chcesz dodać odpowiedź, zaloguj się lub zarejestruj nowe konto

Jedynie zarejestrowani użytkownicy mogą komentować zawartość tej strony.

Zarejestruj nowe konto

Załóż nowe konto. To bardzo proste!

Zarejestruj się

Zaloguj się

Posiadasz już konto? Zaloguj się poniżej.

Zaloguj się
×
×
  • Dodaj nową pozycję...

Powiadomienie o plikach cookie

Umieściliśmy na Twoim urządzeniu pliki cookie, aby pomóc Ci usprawnić przeglądanie strony. Możesz dostosować ustawienia plików cookie, w przeciwnym wypadku zakładamy, że wyrażasz na to zgodę.