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Olav's Stjørdalsøl

Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 23.5 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 50% (ending kettle)
Source: hk
Rating:

4.00 (1 Review)

Calories: 206 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)

Created: Thursday July 7th 2016

Original Gravity:

1.066

Final Gravity:

1.022

ABV (standard):

5.7%

IBU (tinseth):

13.4

SRM (morey):

9.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.70 kg	Smoked Malt6.7 kg Smoked Malt	37	5	81.7%
1.50 kg	Briess - CBW® Golden Light 1.5 kg CBW® Golden Light	41	4	18.3%
8.20 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
30 g	East Kent Goldings30 g East Kent Goldings Hops		Pellet	4.5	Boil	55 min	13.35	100%
30 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	East Kent Goldings (Pellet) 30 g East Kent Goldings (Pellet) Hops		13.35	100%
30 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
21 L	Infusion	58 °C	55 °C	25 min
20 L	Strike	75 °C	67 °C	60 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.75 each	Protaflock		Fining	Boil	10 min.
1 g	Yeast nutrition		Other	Boil	2 min.

Yeast

Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	65%	Flocculation:	Low
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 190 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Amount: 5g/l CO₂ Level: 2.52 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

Stjørdalsøl - https://norbrygg.no/definisjon-av-oltyper/#12A

Mesketid: 30 min ved 50c, 55 min ca ved 69-71c. Noen min på 78 c

Koking: ca 70 minutter

1 tablett protaflock og 2g gjærnæring ved kokeslutt.

Einerlåg, ca 21 l til mesk.

Fikk veldig lav effektivitet (noe lav effektivitet var forventet) pga malttype (umodifisert), + muligens litt grovere kverning enn vanligvis. Og mye malt i røret.

Stegmesking : Kunne mesket inn ved 40c i 20 min for å prøve å få enzymmodifiserig / øke effektiviteten - deretter 55c og 67-70c). Det var egentlig tanken med innmeskingen vi gjorde på ca 53-54c (som vel bare endte opp som ett ekstra protease-steg / redusere chill haze)

9l på dunk med 1pk /11g Voss kveik tørrgjær
9l på dunk med Lallemand Windsor tørrgjær

Voss settes på ca 30c
Windsor ale på 19-20c

Gjæres i to uker. Flaskes med lav/ingen karbonering.

Forventet utgjæring:
Voss: gjærer ned til 1.012 (80% utgjæring) ca 6% ABV
Windsor: gjærer ned til 1.020 (65% utgjæring) ca 5% ABV

Begge traff på desimalen mht utgjæring etter måling med hydrometer 09.02.22

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-04-25 21:53 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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Stabel • 06/27/2017 at 07:15am

4 of 5

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