From the BrewBlog of TANDEMBRYGGERIET
Printed May 17, 2024
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Info: | A harmonious marriage of spices, herbs and/or vegetables and beer. The key attributes of the underlying style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. Commercial Examples: Alesmith Speedway Stout, Founders Breakfast Stout, Traquair Jacobite Ale, Rogue Chipotle Ale, Young’s Double Chocolate Stout, Bell’s Java Stout, Fraoch Heather Ale, Southampton Pumpkin Ale, Rogue Hazelnut Nectar, Hitachino Nest Real Ginger Ale, Breckenridge Vanilla Porter, Left Hand JuJu Ginger Beer, Dogfish Head Punkin Ale, Dogfish Head Midas Touch, Redhook Double Black Stout, Buffalo Bill's Pumpkin Ale, BluCreek Herbal Ale, Christian Moerlein Honey Almond, Rogue Chocolate Stout, Birrificio Baladin Nora, Cave Creek Chili Beer. |
Method: | All Grain |
4.00 kilograms | Crisp Finest Maris Otter Ale Malt | 73.4% of grist |
0.70 kilograms | Crisp Naked Oat Malt | 12.8% of grist |
0.62 kilograms | Haferflocken Axa Bjørn Lettkokte Havregryn | 11.3% of grist |
0.13 kilograms | Weyermann CARAAROMA | 2.4% of grist |
5.45 kilograms | Total Grain Weight | 100% of grist |
0.50 kilograms | Crisp Torrified Wheat | |
0.50 kilograms | Lactose (Milk Sugar) | |
0.50 kilograms | Brown Sugar, Dark | |
0.20 kilograms | Rice Hulls |
3.5 g | Yeast Nutrient @ 15 minutes | |
4 g | Super Moss @ 15 minutes | |
2.5 pcs | Vanilla Bean | |
5 g | Cinnamon Stick |
6.60 grams |
East Kent Golding 6.5% Pellets @ 60 minutes Type: Bittering Use: Boil |
42.9 AAUs |
6.60 grams | Total Hop Weight | 42.9 AAUs |
Total Boil Time: | 90 minutes |
Name: | English Ale |
Manufacturer: | White Labs |
Product ID: | WLP002 |
Type: | Ale |
Flocculation: | Very High |
Attenuation: | 66% |
Temperature Range: | 18–20°C |
Amount: | 2000 ml |
Hefestarter Maischeschema Brautag 14:00 Eingemaischt. Malztemperatur = 16,4 °C. Maischetemperatur nach 14:15 Temperatur scheint zu weit zu steigen, daher ca. 1 l kaltes Wasser 15:20 8 l Wasser (aus HLT) zum Mash-out auf 100 °C erhitzt 15:45 8 l kochendes Wasser zu Maische hinzugegeben, um auf 78 °C zu 16:00 Vorlauf 16:15 Beginn Läutern 17:05 Läutern abgeschlossen. Pre-boil: ca. 23,8 l, SG: 1.050 17:45 Würze kocht. Muskovadozucker und Milchzucker hinzugegeben. 18:18 Bitterhopfen hinzugegeben 19:03 Hefenahrung und SuperMoss hinzugegeben 19:13 Beginn Whirlpool 19:28 Wasser marsch! 19:35 Beginn Abfüllung 19:40 Ende Abfüllung (Gärfass #3) 20:00 Fertig belüftet (1,5 Min. mit 1 l/Min.) und gepitcht. OG: 1.070. Gärfass steht im Gästezimmer. Starttemperatur: 16,6 °C 21:50 Alles sauber Gärung 11.11. 20:00 T=16,6 °C. Thermostat auf 18,0 °C 12.11. 12:00 Bier gärt. Thermostat auf 18,5 °C 13.11. 07:30 Thermostat auf 19,5 °C 14.11. 07:30 Thermostat auf 20,5 °C 25.11 13:00 SG: 1.027 28.11. 18:00 FG: 1.027; Abfüllung auf 58 Fl. à 0,33 l
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Date Brewed: | |
Brewer/Assistant: |
Target | Actual | |
Strike Water Amount: | 13.6 | |
Strike Water Temperature: | ||
Mash Temperature: | ||
Mash Time: | ||
Sparge Water Amount: | 75.8 | |
Sparge Water Temperature: | ||
Pre-Boil Gravity: | ||
Pre-Boil Amount: | 60.9 | |
Post-Boil Amount: | 19.14 | |
Boil Time: | 90 | |
Original Gravity: | 1.070 / 17.1° P | |