TANDEMBRYGGERIET BrewBlog > BrewBlogs > Malzbrand 2013/1 (Kvinesdal) [Dry Stout]

Malzbrand 2013/1 (Kvinesdal)

Specifics

Style:

Category:	Stout
Number:	13A

A very dark, roasty, bitter, creamy ale.

Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout.

Brew Date:

September 14, 2013

Tap Date:

October 11, 2013

Yield:

50.2 liters

Color (EBC/SRM):

49/24.9

Bitterness (Calc):

48 IBU (Tinseth)

BU/GU:

0.8

Calories:

203 (12 ounces)

Conditioning:

Keg

ABV:

5.7%

ABW:

4.5%

Batch No:	2013/16
OG:	1.060
OG (Plato):	14.74° P
FG:	1.018
FG (Plato):	4.58° P
Real Extract:	6.42° P
App. Atten.:	68.9%
Real Atten.:	56.5%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

8.40 kilograms

Best Pale Ale Malz

64.1% of grist

1.50 kilograms

Thomas Fawcett Amber Malt

Color (L):	55-70 °L
Info/Use:	Dry, mild coffee flavour, amber colour. Adjunct for bitters.

11.5% of grist

1.00 kilograms

Best Rauchmalz

7.6% of grist

0.90 kilograms

Thomas Fawcett Roasted Barley

Color (L):	650-800 °L
Info/Use:	Sharp, dry, bitter flavour. Dark brown. Adjunct for bitters, milds & stouts.

6.9% of grist

0.30 kilograms

Weyermann Dinkelröstmalz (Chocolate Spelt Malt)

Color (L):

230-330 °L

Info/Use:

Für Mehrkornbiere.

Sorgt für dunklere Bierfarben und typischen, mildem Röstgeschmack.

Zugabe bis zu 5 %.

2.3% of grist

1.00 kilograms

Haferflocken Bjørn Havregryn (store)

7.6% of grist

13.10 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	50.2 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	93.2 litres	50.2 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	13.1 kilograms
Grain Absorbtion:	23.2 litres
Total Water Needed:	135.4 litres	93.2 litres (runoff) + 23.2 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	32.8 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	102.6 litres	135.4 litres (total water) – 32.8 litres (mash water)

)

100% of grist

Non-Fermentables

Yeast Nutrient @ 15 minutes

Hops

200.00 grams

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

1000 AAUs

75.00 grams

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

5% Pellets @ 5 minutes
Type: Aroma
Use: Boil

375 AAUs

275.00 grams

Total Hop Weight

1375 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Irish Ale
Manufacturer:	White Labs
Product ID:	WLP004
Type:	Ale
Flocculation:	Medium
Attenuation:	71%
Temperature Range:	18–20°C
Amount:	2000 ml

Equipment Profile

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

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5
PPK:	25.7	Efficiency:	475.3%
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

Procedure

Hefestarter 2,1 l Hefestarter mit 3 Röhrchen WLP004 (Prod.-datum 10.08.2013) am 10.09. abends angesetzt; rühren lassen bis zum 12.09. morgens, danach in den Kühlschrank gestellt. Am 13.09. mittags Überstand abgegossen und die Hefe in graue Plastikbox geschüttet. Maischeschema Einmaischen @ 60 °C 1. Rast 90 min @ 67 °C 2. Rast 15 min @ 78 °C Brautag 10:35 Braumeister mit 60 l Wasser befüllt 10:50 Start Aufheizen; T=17 °C 11:51 Einmaischen. Nach Füllen des Malzrohres steht das Brauwasser bis zur Oberkante des Malzrohres 11:56 Programmstart 12:06 1. PP; gerührt 12:13 Beginn 1. Rast 12:30 PP; gerührt. SG: 1.036 13:12 PP; gerührt. Malzbett sehr locker. SG: 1.048 13:50 Ende 1. Rast 14:06 Beginn 2. Rast 14:21 Maischen beendet. Malzrohr hoch. SG: 1.054 14:46 Aufheizen zum Kochen 15:10 Malzrohr raus. Pre-boil SG: 1.051, 66 l; Ausbeute: 85,8 % 15:37 Würze kocht 16:03 Bitterhopfen hinzugegeben (200 g in nur 2 humleposer) 16:34 SG: 1.055 16:47 Kühler rein 16:48 Hefenahrung rein 16:58 Aromahopfen rein 17:03 Kochen beendet - Wasser marsch 17:35 OG: 1.060 17:40 Würze marsch 18:11 fertig abgefüllt ----- Abfüllen: 2 volle Corneliusfässer = 150 ml Zuckerlake 1 Corneliusfass ca. 12 l = 100 ml Zuckerlake

Hefestarter
2,1 l Hefestarter mit 3 Röhrchen WLP004 (Prod.-datum 10.08.2013) am 10.09. abends angesetzt; rühren lassen bis zum 12.09. morgens, danach in den Kühlschrank gestellt. Am 13.09. mittags Überstand abgegossen und die Hefe in graue Plastikbox geschüttet.

Maischeschema
Einmaischen @ 60 °C
1. Rast 90 min @ 67 °C
2. Rast 15 min @ 78 °C

Brautag
10:35 Braumeister mit 60 l Wasser befüllt

10:50 Start Aufheizen; T=17 °C

11:51 Einmaischen. Nach Füllen des Malzrohres steht das Brauwasser bis zur
Oberkante des Malzrohres

11:56 Programmstart

12:06 1. PP; gerührt

12:13 Beginn 1. Rast

12:30 PP; gerührt. SG: 1.036

13:12 PP; gerührt. Malzbett sehr locker. SG: 1.048

13:50 Ende 1. Rast

14:06 Beginn 2. Rast

14:21 Maischen beendet. Malzrohr hoch. SG: 1.054

14:46 Aufheizen zum Kochen

15:10 Malzrohr raus. Pre-boil SG: 1.051, 66 l; Ausbeute: 85,8 %

15:37 Würze kocht

16:03 Bitterhopfen hinzugegeben (200 g in nur 2 humleposer)

16:34 SG: 1.055

16:47 Kühler rein

16:48 Hefenahrung rein

16:58 Aromahopfen rein

17:03 Kochen beendet - Wasser marsch

17:35 OG: 1.060

17:40 Würze marsch

18:11 fertig abgefüllt

-----

Abfüllen:

2 volle Corneliusfässer = 150 ml Zuckerlake
1 Corneliusfass ca. 12 l = 100 ml Zuckerlake

Tasting Reviews

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	38-44 = Excellent		21-29 = Good		00-13 = Problematic

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Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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