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Method: | All Grain |
Mit Ulrikke als Zuschauerin. |
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Enter desired final yield (volume): |
4.60 kilograms |
Best Heidelberger Malz
|
35.1% of grist |
4.60 kilograms |
Best Pale Ale Malz
|
35.1% of grist |
0.79 kilograms | 6% of grist | |
0.21 kilograms | 1.6% of grist | |
0.32 kilograms | 2.4% of grist | |
0.60 kilograms | 4.6% of grist | |
0.70 kilograms |
Best Karamellmalz hell
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5.3% of grist |
0.70 kilograms | 5.3% of grist | |
0.60 kilograms |
Haferflocken Bjørn Havregryn (store)
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4.6% of grist |
13.12 kilograms | 100% of grist |
8 g | Yeast Nutrient @ 5 minutes |
250.00 grams |
5% Pellets @ 60 minutes Type: Bittering Use: Boil |
1250 AAUs |
59.70 grams |
4.7% Pellets @ 20 minutes Type: Flavor Use: Boil |
280.6 AAUs |
75.00 grams |
4.7% Pellets @ 5 minutes Type: Flavor Use: Boil |
352.5 AAUs |
384.70 grams | Total Hop Weight | 1883.1 AAUs |
Total Boil Time: | 90 minutes |
Name: | Irish Ale |
Manufacturer: | White Labs |
Product ID: | WLP004 |
Type: | Ale |
Flocculation: | Medium |
Attenuation: | 71% |
Temperature Range: | 18–20°C |
Speidels Braumeister
Batch Size: | 50 liters | Boil Volume: | 65 liters |
Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | 10 liters |
Efficiency: | 80% | Mash Tun Weight: | 5 kilograms |
Hop Utilization: | 100% | Mash Tun Volume: | 30 liters |
Loss: | 5 liters | Mash Tun Specific Heat: | 0.12 Cal/gram per °C |
Weizen @ SpeidelMy Mash Profile
Grain Temperature: | 10°C | Tun Temperature: | 10°C |
Sparge Temperature: | 78°C | PH: | 5.5 |
PPK: | 24.7 | Efficiency: | 466.1% |
Notes: |
Steps
# | Name | Type | Time | Temp. | Description |
1 | Proteinrast | Infusion | 15 min. | 6.7°C | |
2 | Ferularast | Infusion | 15 min. | 11.1°C | |
3 | Verzuckerungsrast | Infusion | 60 min. | 18.9°C | |
4 | Mash-out | Infusion | 2 min. | 25.6°C |
Hefe Slurry von Brun Gruit II (Batch 45) -- Hefe wurde gewaschen und im Kühlschrank gelagert Maischeschema Einmaischen: 60 ºC Brauprozess 16:08 Start Aufheizen zum Einmaischen -- Wassertmeperatur: 9 °C 16:35 bei 29 °C den Tauchsieder hinzugenommen 17:08 Eingemaischt -- Programmstart 17:16 1. PP; gerührt -- SG: 1.020 17:26 Beginn 1. Rast 17:30 2. PP; gerührt -- SG: 1.033 18:14 6. PP -- gerührt; SG: 1.048 18:26 7. PP; SG: 1.050 19:03 Ende 1. Rast 19:18 Beginn 2. Rast 19:33 Ende 2. Rast -- Malzrohr hoch 19:56 Gespült mit 8 l Wasser @ 78 °C. Aufheizen zum Kochen 20:11 Malzrohr raus -- Tauchsieder rein, bei 89 °C 20:21 preboil: 61.2 l -- SG: 1.053; Ausbeute: 83,3 % 20:22 kocht 20:51 Bitterhopfen rein 21:31 Geschmackshopfen rein 21:40 Kühler rein 21:45 Hefenahrung hinzugegeben 21:47 Aromahopfen rein 21:51 Wasser marsch! 22:35 Abgezapft beim Abfüllen: 1.060 @ 19 Grad Gärung 24.11.2012 morgens um 8:00 schon gelegentliches Ploppen, nachmittags 1 Plop/Sek. Temp. 22 °C 25.11.2012 Nachmittags 1 Plop/3 Sek., abnehmend 27.11.2012 Temp. 19-20 °C |
Primary: | 21 days @ 20° C |
1 Review | Submit a Review | Refresh Page |
45-50 = Outstanding | 30-37 = Very Good | 14-20 = Fair | |||
38-44 = Excellent | 21-29 = Good | 00-13 = Problematic |
Aroma: | / 12 | |
Appearance: | / 3 | |
Flavor: | / 20 | |
Mouthfeel: | / 5 | |
Overall Impression: | / 10 | |
Cumulative Score: | 0 / 50 | Problematic |