From the BrewBlog of TANDEMBRYGGERIET
Printed May 13, 2024
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Info: | This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e. beechwood-smoked Märzen). Balance in the use of smoke, hops and malt character is exhibited by the better examples. Commercial Examples: Alaskan Smoked Porter, O’Fallons Smoked Porter, Spezial Lagerbier, Weissbier and Bockbier, Stone Smoked Porter, Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier, Rogue Smoke, Oskar Blues Old Chub, Left Hand Smoke Jumper, Dark Horse Fore Smoked Stout, Magic Hat Jinx. |
Method: | All Grain |
1.00 kilograms | DME - Light | 7.7% of grist |
1.00 kilograms | Total Extract Weight | 7.7% of grist |
6.50 kilograms | Weyermann Pale Ale Malz | 50% of grist |
3.00 kilograms | Best Pilsener Malz | 23.1% of grist |
1.00 kilograms | Weyermann CARARED | 7.7% of grist |
1.00 kilograms | Brewferm Whiskeymalz | 7.7% of grist |
0.30 kilograms | Muntons Crystal Malt 160-200 | 2.3% of grist |
0.20 kilograms | Weyermann Röstroggen | 1.5% of grist |
12.00 kilograms | Total Grain Weight | 92.3% of grist |
10 g | Yeast Nutrient |
90.00 grams |
East Kent Golding 3.66% Pellets @ 60 minutes Type: Bittering Use: Boil |
329.4 AAUs |
40.00 grams |
Fuggle 4.0% Pellets @ 60 minutes Type: Bittering Use: Boil |
160 AAUs |
50.00 grams | East Kent Golding 3.66% Pellets @ 5 minutes Type: Aroma Use: Aroma |
183 AAUs |
180.00 grams | Total Hop Weight | 672.4 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 |
Amount: | 3000 ml |
Weizen @ SpeidelMy Mash Profile
Grain Temperature: | 10°C | Tun Temperature: | 10°C |
Sparge Temperature: | 78°C | PH: | 5.5 |
PPK: | 0 | Efficiency: | 0% |
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 |
22.11.2011 -- Ansetzen des Hefestarters 23.11.2011 24.11.2011 25.11.2011 15:55 Braumeister programmiert, Programmstart. Temperatur: 9 °C 17:11 Einmaischen 17:25 Pumpen marsch 17:34 1. Pumpenpause, rühren 17:46 2. Pumpenpause, rühren 17:59 3. Pumpenpause, rühren 18:13 4. Pumpenpause 18:22 5. Pumpenpause 18: 32 6. Pumpenpause 18:34 Ende 1. Rast 19:08 Fertig mit 2. Rast; Malzrohr raus 19:12 Aufheizen zum Hopfenkochen 19:55 Gespült mit 12,5 l; Treber raus 20:03 Messung 1.052; ca. 60 l (unsicher!) --> 84 % Ausbeute 20:00 Spraymalt zugefügt 20:05 Würze kocht 20:31 Bitterhopfen zugefügt 20:48 SG: 1.050 @ 48 °C = 1.059 @ 20 °C 21:20 SG: 1.042 @ 69 °C = 1.062 @ 20 °C 21:31 verlängern die Kochzeit um 30 min, um höhere OG zu erzielen 21:50 Kühler & Hefenahrung rein 21:57 Aromahopfen rein (ohne humlepose) 22:03 Kühlung - Wasser marsch 23:24 fertig abgefüllt, mit einigen Missgeschicken. Nachdem das Sieb 26.11.2011 Am Nachmittag ca 1 Plop/4 Sek., t=15-16 °C 27.11.2011 Ca. 1 Plop/Sek., t=17-18 °C 04.12.2011 Eikespon hinzugefügt. 70 g in Whisky getränkte (Nassgewicht) und 20 g trockene Späne in mit Marmeln beschwerte Humlepose im Gäreimer versenkt.
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Date Brewed: | |
Brewer/Assistant: |
Target | Actual | |
Strike Water Amount: | 30 | |
Strike Water Temperature: | ||
Mash Temperature: | ||
Mash Time: | ||
Sparge Water Amount: | 98 | |
Sparge Water Temperature: | ||
Pre-Boil Gravity: | ||
Pre-Boil Amount: | 87.8 | |
Post-Boil Amount: | 45 | |
Boil Time: | 90 | |
Original Gravity: | 1.068 / 16.6° P | |