TANDEMBRYGGERIET BrewBlog > BrewBlogs > Førsteslåtten v1 clone [American IPA]

Førsteslåtten v1 clone

Specifics

Style:

Category:	India Pale Ale (IPA)
Number:	14B

A decidedly hoppy and bitter, moderately strong American pale ale.

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA.

Brew Date:

May 18, 2016

Tap Date:

June 15, 2016

Yield:

38.6 liters

Calories:

206 (12 ounces)

ABV:

6.8%

ABW:

5.3%

Batch No:	2016/7
OG:	1.062
OG (Plato):	15.21° P
FG:	1.012
FG (Plato):	3.07° P
Real Extract:	5.26° P
App. Atten.:	79.8%
Real Atten.:	65.4%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

10.00 kilograms

Thomas Fawcett Maris Otter Pale Malt

Color (L):	2.4 °L
Info/Use:	Not provided.

80% of grist

2.00 kilograms

Best Weizenmalz hell

16% of grist

0.50 kilograms

Best Münchener Malz Typ II

4% of grist

12.50 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	38.6 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	75 minutes
Runoff Volume Needed:	74.3 litres	38.6 litres (final boil volume) ÷ 0.96 (cooling) + 34.1 litres (boil evaporation)
Grain Amount:	12.5 kilograms
Grain Absorbtion:	22.2 litres
Total Water Needed:	115.4 litres	74.3 litres (runoff) + 22.2 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	31.3 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	84.2 litres	115.4 litres (total water) – 31.3 litres (mash water)

)

100% of grist

Non-Fermentables

7 g	Yeast Nutrient @ 10 minutes
16 g + 16 g	Gypsum (Calcium Sulfate)
4 g	Baking Soda
4 g	Chalk

Hops

100.00 grams

Nelson Sauvin

Region:	New Zealand
AAU Range:	12 - 14%
Notes:	Nelson Sauvin, named after the Sauvignon Blanc grape, is a variety of hop developed and grown in New Zealand. It has a strong fruity flavor and aroma that is described as resembling white wine, or fresh crushed grapes or gooseberries. Some reviewers of this hop perceive the fruitiness as being very tropical with descriptions including passion fruit, tangerines, and grapefruit. The distinctive character of these hops limit its aroma/flavor usage to American ales and specialty beers. As a bittering hop, its low cohumulone content imparts a very smooth bitterness.
Typical Use:	Bittering, aroma, flavor, dry hopping

12.1% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil

1210 AAUs

50.00 grams

Equinox

Region:	USA
AAU Range:	14 - 15%
Notes:	AKA HBC 366 cv. A pronounced aroma profile with citrus, tropical fruit, floral and herbal characteristics. Specific descriptors include lemon, lime, papaya, apple, and green pepper.
Typical Use:	Bittering and aroma
Substitution:	N/A

13.9% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil

695 AAUs

100.00 grams

Nelson Sauvin

Region:	New Zealand
AAU Range:	12 - 14%
Notes:	Nelson Sauvin, named after the Sauvignon Blanc grape, is a variety of hop developed and grown in New Zealand. It has a strong fruity flavor and aroma that is described as resembling white wine, or fresh crushed grapes or gooseberries. Some reviewers of this hop perceive the fruitiness as being very tropical with descriptions including passion fruit, tangerines, and grapefruit. The distinctive character of these hops limit its aroma/flavor usage to American ales and specialty beers. As a bittering hop, its low cohumulone content imparts a very smooth bitterness.
Typical Use:	Bittering, aroma, flavor, dry hopping

12.1% Pellets @ 5 minutes
Type: Aroma
Use: Boil

1210 AAUs

200.00 grams

Equinox

Region:	USA
AAU Range:	14 - 15%
Notes:	AKA HBC 366 cv. A pronounced aroma profile with citrus, tropical fruit, floral and herbal characteristics. Specific descriptors include lemon, lime, papaya, apple, and green pepper.
Typical Use:	Bittering and aroma
Substitution:	N/A

13.9% Pellets
Type: Aroma
Use: Dry Hop

2780 AAUs

450.00 grams

Total Hop Weight

5895 AAUs

Boil

Total Boil Time:	75 minutes

Total Boil Time:

75 minutes

Yeast

Name:	California Ale
Manufacturer:	White Labs
Product ID:	WLP001
Type:	Ale
Flocculation:	High
Attenuation:	76%
Temperature Range:	20–23°C

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

Procedure

Hefe Gewaschener Slurry von Batch 2016/5. Brautag Maischeschema: Einmaischen: 65 °C 1. Rast: 60 min @ 65 °C 2. Rast: 15 min @ 78 °C Brauvorgang: Brauen mit 47,5 l Wasser. 08:13 Aufheizen auf Einmaischtemperatur; T=10 °C 09:16 Einmaischtemperatur erreicht; Kalzit, Natron und Hälfte Gips hinzugegeben 09:29 Eingemaischt, Maischprogramm gestartet 09:38 Pumpenpause, Rühren 10:02 Pumpenpause, Rühren 10:53 Beginn 2. Rast 11:07 Maischen beendet 11:10 Malzrohr hoch 11:34 Mit 15,5 l Wasser @ 78 °C gespült 11:51 Malzrohr raus; preboil-Volumen 4 mm über 55-l-Marke; Preboil SG: 1.056_R/1.054_H 12:03 Würze kocht (über) 12:30 Weitere 16 g Gips hinzugefügt 13:03 Hopfenzugabe I 13:04 Kühler rein 13:11 Hefenahrung rein 13:18 Kochen beendet. 15 Min. bis Start Kühlen. 13:33 Start Herunterkühlen -- T=96 °C 14:56 Fertig abgefüllt; belüftet mit Mörtelmixer. OG: 1.062 Gärung Starttemperatur 16,5 °C; Thermostat steht auf 18 °C 18.05. 19:00 T=18°C. Gärspund aufgesetzt. 19.05. 12:40 1 Plopp/8 Sek. 15:30 1 Plopp/5 Sek. 20.05. 09:00 1 Plopp/3 Sek. 22:30 1 Plopp/5 Sek. 05.06. Trockenhopfen hinzugefügt

Hefe

Gewaschener Slurry von Batch 2016/5.

Brautag

Maischeschema:

Einmaischen: 65 °C
1. Rast: 60 min @ 65 °C
2. Rast: 15 min @ 78 °C

Brauvorgang:

Brauen mit 47,5 l Wasser.

08:13 Aufheizen auf Einmaischtemperatur; T=10 °C

09:16 Einmaischtemperatur erreicht; Kalzit, Natron und Hälfte Gips hinzugegeben

09:29 Eingemaischt, Maischprogramm gestartet

09:38 Pumpenpause, Rühren

10:02 Pumpenpause, Rühren

10:53 Beginn 2. Rast

11:07 Maischen beendet

11:10 Malzrohr hoch

11:34 Mit 15,5 l Wasser @ 78 °C gespült

11:51 Malzrohr raus; preboil-Volumen 4 mm über 55-l-Marke;
Preboil SG: 1.056_R/1.054_H

12:03 Würze kocht (über)

12:30 Weitere 16 g Gips hinzugefügt

13:03 Hopfenzugabe I

13:04 Kühler rein

13:11 Hefenahrung rein

13:18 Kochen beendet. 15 Min. bis Start Kühlen.

13:33 Start Herunterkühlen -- T=96 °C

14:56 Fertig abgefüllt; belüftet mit Mörtelmixer. OG: 1.062

Gärung

Starttemperatur 16,5 °C; Thermostat steht auf 18 °C

18.05. 19:00 T=18°C. Gärspund aufgesetzt.

19.05. 12:40 1 Plopp/8 Sek.
15:30 1 Plopp/5 Sek.

20.05. 09:00 1 Plopp/3 Sek.
22:30 1 Plopp/5 Sek.

05.06. Trockenhopfen hinzugefügt

Special Procedures

Fermentation

Primary:

21 days @ 18° C

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