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Witbier With Chamomile
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Witbier
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5 Gallons |
1.051 |
1.012 |
5.14 |
15.1 |
3.82 °L
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4.7K |
1 |
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| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2015 11:11 PM |
Notes: Make a 1 L yeast starter a couple of days beforehand using the liquid yeast. Put the finished yeast starter in the fridge a few hours before brewing to let the yeast settle the the bottom. This way it's easy to decant the liquid off the top and retain the yeast before pitching.
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Gently crush the coriander with the back of a heavy spoon to expose the inside of the seeds, which gives it a fairly strong, spicy character versus whole seeds. If you have fresh chamomile, use it, otherwise, use chamomile teabags. Many chamomile teas have additional herbs and spices so only use types with just chamomile flowers. Cut open the bags and toss the flowers into the boil for the last five minutes.
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Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling. Mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold for 60. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water.
Bring to a boil, add the bittering hops, and boil for 60 minutes. Add the spices with 5 minutes left. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch yeast.
Ferment at 68 °F (20 °C). Bottle or keg per normal.
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Result: a smooth beer with light spicy notes. The composition started out very cloudy, but has since settled into a very nice pale straw color. Goes great with an orange slice, it brings out more of the spice character. |
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AHS Wit Adaption
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Witbier
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5.25 Gallons |
1.057 |
1.014 |
5.66 |
8.79 |
4 °L
|
4.7K |
1 |
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| Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2012 8:17 PM |
Notes: Mashed about 17 minutes at 132.
Added the 5 quarts and stirred until 152.
Mashed for 1hr 15min at 152.
Fresh zest also works well.
Ensure the coriander is Indian coriander. |
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Illuminator Doppelbock
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Doppelbock
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5.5 Gallons |
1.093 |
1.031 |
8.21 |
23.62 |
25.81 °L
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4.7K |
1 |
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Author:
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ErikTheRed_ish
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2016 1:33 PM |
Notes: Mash 60 minutes at 158 (F)
5.70 Gallons @ 173.0 (F)
Boil 90 minutes.
Primary at 45-50F for 2 weeks; Secondary 2 weeks; D-rest 3 days. Lager 4 weeks.
Zeus (or Columbus or Tomahawk) (.25 oz. for 75 min)
Liberty (or Mt. Hood) (1.6 oz. for 20 min.) |
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Riverwest Stein Clone
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Vienna Lager
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5.5 Gallons |
1.055 |
1.012 |
5.53 |
21.36 |
14.59 °L
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4.7K |
2 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2016 11:44 AM |
| Notes: |
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Bavarian Märzenbier (oktoberfest)
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Oktoberfest/Märzen
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5.5 Gallons |
1.057 |
1.018 |
5.16 |
23.54 |
12.5 °L
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4.7K |
3 |
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Author:
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jebar77@comcast.net
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2014 1:31 AM |
| Notes: |
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Ruthless Rye IPA Clone
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Specialty IPA: Rye IPA
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5 Gallons |
1.067 |
1.016 |
6.69 |
56.98 |
12.48 °L
|
4.7K |
1 |
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Author:
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McGnar
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| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2015 12:06 AM |
| Notes: |
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People Pleaser Pale Ale
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American Pale Ale
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5.5 Gallons |
1.048 |
1.011 |
4.8 |
34.94 |
3.99 °L
|
4.7K |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2021 4:53 PM |
| Notes: |
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Classic West Coast IPA
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American IPA
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5.5 Gallons |
1.064 |
1.013 |
6.61 |
85.13 |
6.54 °L
|
4.7K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2017 4:50 PM |
| Notes: |
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Vanilla Porter
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Robust Porter
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6 Gallons |
1.06 |
1.012 |
6.29 |
24.57 |
33.13 °L
|
4.7K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2015 3:33 PM |
| Notes: |
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5 - Helles Exportbier 21lt
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German Helles Exportbier
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21 Litres |
1.052 |
1.007 |
5.99 |
21.03 |
5.25 °L
|
4.7K |
1 |
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| Boil
Size: 21 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 84 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2016 12:24 PM |
| Notes: |
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Helles Bock - Braumeister 20 L
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Maibock/Helles Bock
|
21 Litres |
1.065 |
1.016 |
6.39 |
23.96 |
6.83 °L
|
4.7K |
1 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2016 2:20 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5/7 days than diacetyl rest at 20˚C.
Rack to secondary and lager for at least four/ five weeks at 40 °F (5 °C) or below.
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London Bridge Porter
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English Porter
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200 Litres |
1.049 |
1.012 |
4.89 |
36.1 |
33.64 °L
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4.7K |
0 |
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| Boil
Size: 220 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 67 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2016 7:53 AM |
| Notes: |
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Peanut Butter Jelly Time
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Brown Porter
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5.5 Gallons |
1.052 |
1.013 |
5.14 |
29.66 |
26.7 °L
|
4.7K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2016 6:34 AM |
| Notes: |
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Ryebock
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Maibock/Helles Bock
|
5 Gallons |
1.071 |
1.022 |
6.47 |
29.91 |
6.05 °L
|
4.7K |
0 |
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2012 9:14 PM |
| Notes: |
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Paulaner Hefeweizen Clone
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Weissbier
|
5 Gallons |
1.055 |
1.014 |
5.38 |
21.68 |
5.17 °L
|
4.7K |
8 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2016 4:06 PM |
Notes: Actual OG 1.060 at 74 degrees = 1.062
Fermenting at 65 degrees 3 days, 68 3 days, 70 3 days
Racked to secondary on 9th day
Won 1st at work homebrew competition (10 entrants)
*substituted CaraPils for CaraVienne |
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Nectaron Smash
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American Pale Ale
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23 Litres |
1.065 |
1.01 |
7.18 |
35.08 |
5.46 °L
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4.7K |
2 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2021 5:40 AM |
Notes: Fermented over a period of seven days under pressure at 25C and 25 PSI.
First tasting: Very well rounded aroma with mostly tropical fruits and a bit of apricot coming through. Nice body and mouth feel, very smooth. Low bittering but plenty of hop flavour. Very full tasting beer with nice malt tones offset by really distinctive tropical fruit flavours. Mango, passionfruit, pineapple, guava and some apricot in the background.
My first brew using nectaron. I brewed a smash to get a good appreciation for Nectaron's qualities, not dissapointed at all. Will definitely be using this hop in more brews.
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10 Gallon All Grain "Three Blind Mice/Moose Drool" Brown
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American Brown Ale
|
11 Gallons |
1.07 |
1.022 |
6.29 |
39.53 |
38.13 °L
|
4.7K |
2 |
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| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/29/2013 3:37 PM |
Notes: Southern English:
Wyeast Strains:
1099 - Whitbread Ale™
1187 - Ringwood Ale™
1968 - London ESB Ale™
1318 - London Ale III™
1469 - West Yorkshire Ale
Northern English:
Wyeast Strains:
1026 PC - British Cask Ale 3QTR13
1028 - London Ale™
1098 - British Ale™
1275 - Thames Valley Ale™
1335 - British Ale II™
American Brown:
Wyeast Strains:
1056 - American Ale™
1272 - American Ale II™
1332 - Northwest Ale™
1335 - British Ale II™
1450 - Denny's Favorite 50 |
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Goose Island IPA
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English IPA
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5 Gallons |
1.063 |
1.016 |
6.24 |
78.45 |
9.14 °L
|
4.7K |
1 |
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| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2013 8:50 PM |
| Notes: A Vulgar Brew. Try it. The base pale malt is a Warminster Floor Malted Maris Otter, a fine base malt for a British ale. Liquid malt extract is added at flameout. |
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Yankee's In Dixie - New England IPA
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American IPA
|
12.5 Gallons |
1.08 |
1.025 |
7.18 |
33.85 |
4.42 °L
|
4.7K |
13 |
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| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 77.81 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2016 7:16 PM |
Notes: Servomyces 15 Min
Lactose 10 Min |
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Bakke Brygg Superlite Lager 25 L
|
American Lager
|
25 Litres |
1.043 |
1.007 |
4.77 |
10.92 |
2.57 °L
|
4.7K |
1 |
|
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| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/L |
Creation
Date: 2/19/2014 12:44 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 12,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP840, WLP850, Saflager S-189 |
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