Brew Log History
Target 75°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
30 g |
Artisan - Magnum30 g Magnum Hops |
|
Pellet |
13.7 |
Boil
|
60 min |
13.54 |
33.3% |
|
30 g |
Liberty30 g Liberty Hops |
|
Pellet |
6.3 |
Boil
|
15 min |
3.09 |
33.3% |
|
30 g |
Liberty30 g Liberty Hops |
|
Pellet |
6.3 |
Boil
|
3 min |
0.77 |
33.3% |
|
90 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
13 gal |
111 F H20 to reach target |
Strike |
120 °F |
115 °F |
40 min |
|
2 gal |
210F H20 to raise to next target |
Infusion |
210 °F |
125 °F |
40 min |
|
2 gal |
210F H20 to raise to next target + HEAT |
Infusion |
210 °F |
145 °F |
10 min |
|
2 gal |
210F H20 to raise to next target + HEAT |
Infusion |
210 °F |
155 °F |
40 min |
|
1 gal |
210F H20 to raise to next target + HEAT |
Infusion |
210 °F |
165 °F |
15 min |
|
2 gal |
210F H20 to raise to next target + HEAT |
Sparge |
170 °F |
168 °F |
15 min |
Starting Mash Thickness:
1.3 qt/lb
Starting Grain Temp:
65 °F |
Priming
|
Method: dextrose
Amount: 28.1 oz
Temp: 68 °F
CO2 Level: 3.6 Volumes |
Target Water Profile
Light colored and malty
Notes
So The wort was divided into three carboys, one 30 liter carboy which was fermented with , Munich Yeast , and two 20 liter carboy was fermented with Kveik Framgarden. Isolate B and isolate C
The Kveic C performance was unrivaled and eventually the C cake was needed to finish the stuck B isolate carboy
The Munich was also divided to include apples into the secondary. Two apple varieties were compared. Hampshire and Macintosh (1.5 lbs of cored and peeled per 6 qts beer went into the secondary. Apples were peeled cored then riced. Brought to 165F for 10 min then rapid chilled to 128F and a teaspoon of pectinase added and held 30 minutes, further chilled to 68F put into secondary and topped with beer from primary.
The carboy fermented with Framgarden B isolate then put into the Framgarden C fermenter after that batch was bottled. When fermentation was complete this batch was divided into four six liter carboys and fruits of blueberries strawberries cranberries or raspberries. Each of the fruits were processed as were the apples as described above.
In conclusion Framgarden offered a cleaner profile than Munich( the Munich being true to style) The cleaner profile of Framgarden really let the fruit chatter come through.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-10-31 22:31 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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