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Method: | All Grain |
Enter desired final yield (volume): |
6.00 kilograms |
Best Pale Ale Malz
|
51.7% of grist |
3.30 kilograms |
Best Heidelberger Malz
|
28.4% of grist |
0.50 kilograms |
Best Aromamalz
|
4.3% of grist |
0.90 kilograms | 7.8% of grist | |
0.60 kilograms | 5.2% of grist | |
0.30 kilograms |
Haferflocken Bjørn Havregryn (store)
|
2.6% of grist |
11.60 kilograms | 100% of grist |
7 g | Yeast Nutrient @ 10 minutes |
26.00 grams |
12.5% Pellets @ 60 minutes Type: Bittering Use: Boil |
325 AAUs |
29.00 grams |
11.1% Pellets @ 60 minutes Type: Bittering Use: Boil |
321.9 AAUs |
27.00 grams |
12.3% Pellets @ 60 minutes Type: Bittering Use: Boil |
332.1 AAUs |
14.00 grams |
12,5% Pellets @ 30 minutes Type: Bittering and Aroma Use: Boil |
168 AAUs |
16.00 grams |
11.1% Pellets @ 30 minutes Type: Bittering and Aroma Use: Boil |
177.6 AAUs |
17.80 grams |
11.9% Pellets @ 30 minutes Type: Bittering Use: Boil |
177.6 AAUs |
50.00 grams |
12.5% Pellets @ 1 minutes Type: Aroma Use: Aroma |
625 AAUs |
50.00 grams |
11.1% Pellets @ 1 minutes Type: Aroma Use: Aroma |
555 AAUs |
50.00 grams |
12.3% Pellets @ 1 minutes Type: Aroma Use: Aroma |
615 AAUs |
33.00 grams |
12.5% Pellets Type: Aroma Use: Dry Hop |
412.5 AAUs |
70.00 grams |
11.1% Pellets Type: Aroma Use: Dry Hop |
777 AAUs |
33.00 grams |
12.3% Pellets Type: Aroma Use: Dry Hop |
405.9 AAUs |
415.80 grams | Total Hop Weight | 4926.8 AAUs |
Total Boil Time: | 90 minutes |
Name: | Dry English Ale |
Manufacturer: | White Labs |
Product ID: | WLP007 |
Type: | Ale |
Flocculation: | High |
Attenuation: | 75% |
Temperature Range: | 18–21°C |
Amount: | 3000 ml |
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: | 23.5 | Efficiency: | 606.1% |
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 2 Röhrchen WLP007 (andere Hefe hatte Brygselv Stvg. leider nicht) vom 17.06.2013 in 3 l Starter am 24.07. angesetzt, ca. 36 Std rühren lassen.
26.06.2013 BRAUTAG Maischeschema: Einmaischen: 67 °C Brauvorgang: Brauen mit 60 l Wasser. Starttemp. 17 °C 12:48 Eingemaischt @ 67 °C, Programmstart 13:37 PP, gerührt. SG: 1.042 14:18 Ende 1. Rast 14:38 Beginn 2. Rast 14:53 Ende 2. Rast, Malzrohr hoch 15:15 gespült mit 12 l Wasser @ 78 °C 15:30 Start Aufheizen zum Kochen. Pre boil: ca. 65 l, SG: 1.042; 16:10 Kocht 16:20 Kocht über ... 16:43 Bitterhopfen rein (4 min. zu spät) 17:08 Aromahopfen I rein 17:29 7 g Hefenahrung, aufgelöst in warmem Wasser, hinzugegeben. Kühler 17:38 Aromahopfen II rein 17:39 Kochen beendet -- Wasser marsch! Zu Beginn des Kühlens Probleme 18:25 Würze marsch! 18:55 Abgefüllt. OG: 1.048 |
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 |