Liden IPA 29.07.2016

Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 170 liters (fermentor volume)
Boil Size: 189 liters
Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 85% (brew house)
Source: ORo

Original Gravity: 1.047

Final Gravity: 1.011

ABV (standard): 4.78%

IBU (tinseth): 34.08

SRM (morey): 7.5

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 kg	German - Pale Ale	39	2.3	40%
10 kg	German - Munich Dark	37	15.5	33.3%
8 kg	German - Vienna	37	4	26.7%
30 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU
150 g	Simcoe	Pellet	12.7	Boil	60 min	30.4
250 g	East Kent Goldings	Pellet	5	Whirlpool at 100 °C	30 min	3.68
500 g	Amarillo	Pellet	8.6	Dry Hop	7 days

Mash Guidelines

Amount	Description	Type	Temp	Time
75 L	75 gr.C vann/18 gr.C malt	Infusion	67 C	60 min
56.5 L	95 gr.C vann	Infusion	78 C	15 min
68.5 L	78 gr.C vann	Sparge	78 C	60 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 each	Whirlfloc	Fining	Boil	15 min.
8 g	Gjærnæring	Other	Boil	1 min.
35 each	Brewers Clarex	Fining	Primary	--

Yeast

Mangrove Jack - Liberty Bell Ale M36

Attenuation (avg): 76% Flocculation: Med-High Optimum Temp: 16.7 - 23.3 °C Starter: No Fermentation Temp: 19 °C Pitch Rate: -

Target Water Profile:

Ca+2	Mg+2	Na+	Cl-	SO4-2	HCO3-
0	0	0	0	0	0
Mål; 197 liter v/100 gr.C før kok. 177 liter v/100 gr.C etter kok. Mål; Volum i oppskrift, 170/189 liter oppgitt v/20 gr. C.

Pale Ale - 04.06.2016 - Speed King II / Hyl

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 220 liters (fermentor volume)
Boil Size: 231.5 liters
Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Source: ORo

Original Gravity: 1.046   

Final Gravity: 1.010   

ABV (standard): 4.75%    

IBU (tinseth): 23.48   

SRM (morey):3.97   

 

Fermentables

Amount	Fermentable	PPG	°L	Bill %
35 kg	German - Pale Ale	39	2.3	87.5%
4000 g	Belgian - Wheat	38	1.8	10%
1000 g	Belgian - Cara 20L	34	22	2.5%
40 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU
170 g	Northern Brewer	Pellet	7.8	Boil	60 min	16.2
45 g	Northern Brewer	Leaf/Whole	7.8	Boil	10 min	1.41
100 g	Citra	Pellet	11	Boil	10 min	4.87
100 g	Citra	Pellet	11	Whirlpool at 100 °C	0 min	1

Hops Summary

Amount	Variety	Type	AA
200 g	Citra	Pellet	11
45 g	Northern Brewer	Leaf/Whole	7.8
170 g	Northern Brewer	Pellet	7.8

Mash Guidelines

Amount	Description	Type	Temp	Time
100 L	Vanntemp. 73,9gr.C	Infusion	66 C	60 min
82.2 L	Vanntemp. 95gr.C	Temperature	78 C	15 min
89.3 L	Vanntemp. 78gr.C	Sparge	78 C	60 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 each	Protafloc	Fining	Boil	10 min.
10 g	Ny gjærnæring.	Other	Boil	1 min.
40 each	Brewers Clarex	Fining	Primary	--
1 box	Elderflower	Other	Fining	--

Yeast

Mangrove Jack - US West Coast Yeast M44

Attenuation (custom): 77% Flocculation: High Optimum Temp: 15 - 23.3 °C Starter: No Fermentation Temp: 20 °C Pitch Rate: 0.75 (M cells / ml / ° P) 1887 B cells required

Priming

Method: Hvitt sukker       Amount: 200g/30l       CO2 Level: 2.5 Volumes

Target Water Profile:

Ca+2	Mg+2	Na+	Cl-	SO4-2	HCO3-
0	0	0	0	0	0
150 liter i VVT, 95gr.C. Fyll på 21,5 liter v/10gr.C etter utmesk. Skyll med alt. 231,5 liter v/100gr.C v/kokestart. Totalt 271,5 liter vann. Ble for lite iflg. Bjørn. Fylte på mer. (....FOR mye kanskje..?)

Pale Ale 15.05.2016 - Speed King I

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 185 liters (fermentor volume)
Boil Size: 214 liters
Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: ORo

Original Gravity: 1.058   

Final Gravity: 1.012   

ABV (standard): 6.07%    

IBU (tinseth): 31.45   

SRM (morey): 5.23   

 

Fermentables

Amount	Fermentable	PPG	°L	Bill %
41.3 kg	German - Pale Ale	39	2.3	89.8%
3.5 kg	German - Wheat Malt	37	2	7.6%
1.2 kg	United Kingdom - Crystal 30L	34	30	2.6%
46 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU
200 g	Northern Brewer	Pellet	8.7	Boil	60 min	23.87
100 g	Citra	Pellet	12	Boil	10 min	5.97
100 g	Citra	Pellet	12	Whirlpool at 100 °C	0 min	1.62

Hops Summary

Amount	Variety	Type	AA
200 g	Citra	Pellet	12
200 g	Northern Brewer	Pellet	8.7

 

Mash Guidelines

Amount	Description	Type	Temp	Time
103.5 L	76.2gr.C (74)(75 på PID)	Infusion	66 C	60 min
86.4 L	95 gr.C	Temperature	78 C	15 min
78.1 L	78 gr.C	Sparge	78 C	60 min
Starting Mash Thickness: 2.25 L/kg

 

Other Ingredients

Amount	Name	Type	Use	Time
2 each	Protafloc	Fining	Boil	15 min.

 

Yeast

Mangrove Jack - US West Coast Yeast M44

Attenuation (avg): 78% Flocculation: High Optimum Temp: 15 - 23.3 °C Starter: No Fermentation Temp: 20 °C Pitch Rate: 0.75 (M cells / ml / ° P) 1980 B cells required

Priming

Method: White sugar       Amount: 206 g/30 liter       CO2 Level: 2,5 Volumes

Irish Red Ale - IRA

Method: All Grain
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 185 liters (ending kettle volume)
Boil Size: 200 liters
Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 83% (ending kettle)

Original Gravity:  1.053   

Final Gravity: 1.016   

ABV (standard): 4.88%    

IBU (tinseth): 22.4   

SRM (morey):14.43 

 

Fermentables

Amount	Fermentable	PPG	°L	Bill %
25 kg	German - Munich Light	37	6	64.8%
4.9 kg	German - Melanoidin	37	25	12.7%
6.6 kg	German - Red X	36	12	17.1%
1.7 kg	American - Caramel / Crystal 20L	35	20	4.4%
0.4 kg	United Kingdom - Roasted Barley	29	550	1%
38.6 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU
160 g	Northern Brewer	Pellet	8.8	Boil	60 min	19.49
100 g	East Kent Goldings	Pellet	5.8	Boil	10 min	2.91

Hops Summary

Amount	Variety	Type	AA
100 g	East Kent Goldings	Pellet	5.8
160 g	Northern Brewer	Pellet	8.8

 

Mash Guidelines

Amount	Description	Type	Temp	Time
77.2 L	Vann 75.1 gr.C.	Infusion	64 C	90 min
76.6 L	Vann 95 gr.C	Infusion	78 C	15 min
65.5 L	Vann 78 gr.C (0,5 liter i malt)	Sparge	78 C	60 min
Starting Mash Thickness: 2.2 L/kg

 

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Protafloc	Fining	Boil	15 min.
37 each	Brewers Clarex	Other	Primary	--

Yeast

Mangrove Jack - British Ale Yeast

Attenuation (custom): 68% Flocculation: High Optimum Temp: 13.9 - 22.2 °C Starter: No Fermentation Temp: 18 °C Pitch Rate: 0.75 (M cells / ml / ° P) 1817 B cells required

 

Pale Ale - 29.08.2015 - Draugen

ORo Pale Ale

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 90 min
Batch Size: 170 liters (fermentor volume)
Boil Size: 200 liters
Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)

Original Gravity: 1.052

Final Gravity: 1.010
ABV (standard): 5.44%
IBU (tinseth): 29.39
SRM (morey): 4.63

Fermentables

Amount	Fermentable	PPG	°L	Bill %
31.5 kg	United Kingdom - Pale 2-Row	38	2.5	88.5%
3.42 kg	German - Wheat Malt	37	2	9.6%
0.684 kg	American - Caramel / Crystal 30L	34	30	1.9%
35.6 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU
200 g	Northern Brewer	Pellet	8.8	Boil	60 min	27.77
68 g	Cascade	Pellet	7.6	Boil	5 min	1.63
68 g	Cascade	Pellet	7.6	Boil	0 min

Show Summary View

Hops Summary

Amount	Variety	Type	AA
136 g	Cascade	Pellet	7.6
200 g	Northern Brewer	Pellet	8.8

Mash Guidelines

Amount	Description	Type	Temp	Time
79 L	Vanntemp. 73 gr.C	Infusion	65 C	60 min
71 L	Vanntemp. 95 gr.C	Temperature	78 C	10 min
76 L	Vanntemp. 68 gr.C	Sparge	78 C	60 min
Starting Mash Thickness: 2.2 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Protafloc	Fining	Boil	15 min
8 g	Gjærnæring Yeast-Vit	Other	Boil	1 min
35 each	Brewers Clarex	Fining	Primary	--
1 each	Macicol	Fining	Kegging	--
1 each	Superkleer	Fining	Kegging	--

Yeast

Fermentis / Safale - American Ale Yeast US-05

Attenuation (custom): 78% Flocculation: Medium Optimum Temp: 12.2 - 25 °C Starter: No Fermentation Temp: 18 °C Pitch Rate: -

Yeast Pitch Rate and Starter Calculator

Priming

Method: Hvitt sukker       CO2 Level: 2.5 Volumes

Target Water Profile: Engelsk Pale Ale

Ca+2	Mg+2	Na+	Cl-	SO4-2	HCO3-
0	0	0	0	0	0
CaSO4 - 2g/10 liter. 150=30g / 76=15g CaCl2 - 2g/10 liter. 150=30g / 76=15g CaCO3 - 1g/10 liter, mesk. 80=8g / 70=7g NaHCO3 - 1g/10 liter, mesk. 80=8g / 70=7g Fikk desverre ikke prøvd vannjustering. Ingenting av dette ble tilsatt.
Mash Chemistry and Brewing Water Calculator

Notes

Bryggedato 29/8-2015.
Mesketemp. traff "spot on". 65 gr.C.
OG traff også helt perfekt på 1.052.
Trodde lenge FG ble 1.012, men den gikk dessverre helt ned til 1.010.
Håper ikke ølet blir for "lett/tynt".
Kanskje meske på 66 gr.C. neste gang ?

This recipe is not shared.
Last Updated: 2015-09-07 15:53 CEST