Amount | Fermentable | Cost | PPG | EBC | Bill % |
---|---|---|---|---|---|
1,080 g | American - Pale 2-Row | 37 | 3.31 | 55.1% | |
700 g | German - Wheat Malt | 37 | 3.84 | 35.7% | |
180 g | German - Rye | 38 | 7.84 | 9.2% | |
1,960 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
12 g | Hallertau Mittelfruh | Pellet | 3.75 | Boil | 15 min | 5.87 | 100% | |
12 g / $ 0.00 |
White Labs - San Diego Super Yeast WLP090 | ||||||||||||||||
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$ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
Temperature | -- | 66 °C | 60 min | ||
Rest for about 3 days to wanted sourness | -- | -- | 45 °C | -- | |
Add about 100g whole pale malt | -- | -- | 45 °C | -- | |
Starting Mash Thickness:
3 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 5.9 |
Mash volume with grains | 7.2 |
Grain absorption losses | -2 |
Remaining sparge water volume (equipment estimates 10.5 L) | 14.6 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 13.5 L) | 17.6 |
Boil off losses | -1.4 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume | 12 |
Going into fermentor | 12 |
Total: | 20.5 |
Equipment Profile Used: | System Default |
Date | Days | Event | Gravity | Volume | pH | Temp | Updated | Comment |
---|---|---|---|---|---|---|---|---|
1/28/2016 3:06 PM over 8 years ago |
-3 | Mash Complete | 1.028 | 15 Liters |
2/20/2021 3:43 AM over 3 years ago |
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1/28/2016 3:08 PM over 8 years ago |
-3 | Pre-Boil Gravity | 1.029 | 11.8 Liters |
2/20/2021 3:43 AM over 3 years ago |
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1/28/2016 6:23 PM over 8 years ago |
-3 | Other |
2/20/2021 3:43 AM over 3 years ago |
Infected with 70 whole malt and left on 49ºC until PH is down to about 3.5 | ||||
1/29/2016 9:20 PM over 8 years ago |
-2 | Other |
2/20/2021 3:43 AM over 3 years ago |
+28t. Vørter 59°C og ikke 49. For vatm og redd lacto. Kan ha dødd. PH 4.40, ned fra 4.7. Kjøler ned til 40-tallet og hiver inn litt mere hel malt. | ||||
1/31/2016 2:57 PM over 8 years ago |
+0 | Other |
2/20/2021 3:43 AM over 3 years ago |
+72t 48t etter vi senket temperatur til 40-talley og tilsatte ca 100 hel malt. Nå er PH nede på 3.28. Perfekt. La oss koke den opp | ||||
1/31/2016 5:25 PM over 8 years ago |
+0 | Brew Day Complete | 1.030 | 10 Liters |
2/20/2021 3:43 AM over 3 years ago |
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2/2/2016 5:18 PM over 8 years ago |
+2 | Sample | 1.015 |
2/20/2021 3:43 AM over 3 years ago |
Syyyyrlig | |||
2/10/2016 10:40 PM over 8 years ago |
+10 | Sample | 1.015 |
2/20/2021 3:43 AM over 3 years ago |
PH 3.17 - flaskeklar | |||
2/12/2016 7:17 PM over 8 years ago |
+12 | Fermentation Complete | 1.014 |
2/20/2021 3:43 AM over 3 years ago |
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2/12/2016 7:18 PM over 8 years ago |
+12 | Packaged | 9.8 Liters |
2/20/2021 3:43 AM over 3 years ago |
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2/17/2016 8:20 PM over 8 years ago |
+17 | Tasting Note |
2/20/2021 3:43 AM over 3 years ago |
Ferdig. Ren syrlighet. 3.17 er litt for lavt. Har villet neste gang stoppe høyere. La oss sikte på PH 3.30 |