From the BrewBlog of TANDEMBRYGGERIET
Printed April 29, 2024
|
|
O.G.: | 1.044 - 1.060 |
F.G.: | 1.012 - 1.024 |
ABV: | 4.0 - 6.0% |
Bitterness: | 20 - 40 IBUs |
Color: | 30 - 40 SRM |
Info: | A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso. Commercial Examples: Mackeson's XXX Stout, Watney's Cream Stout, Farson’s Lacto Stout, St. Peter’s Cream Stout, Marston’s Oyster Stout, Sheaf Stout, Hitachino Nest Sweet Stout (Lacto), Samuel Adams Cream Stout, Left Hand Milk Stout, Widmer Snowplow Milk Stout. |
Method: | All Grain |
7.24 kilograms | Best Pale Ale Malz | 62.4% of grist |
1.30 kilograms | Thomas Fawcett Brown | 11.2% of grist |
0.88 kilograms | Thomas Fawcett Amber Malt | 7.6% of grist |
0.54 kilograms | Weyermann CARAFA SPEZIAL III | 4.7% of grist |
0.35 kilograms | Thomas Fawcett Pale Chocolate | 3% of grist |
0.19 kilograms | Thomas Fawcett Chocolate | 1.6% of grist |
1.10 kilograms | Haferflocken Bjørn Havregryn (store) | 9.5% of grist |
11.60 kilograms | Total Grain Weight | 100% of grist |
0.35 kilograms | Rice Hulls |
7 g | Yeast Nutrient @ 60 minutes |
87.00 grams |
Fuggle 5% Pellets @ 60 minutes Type: Bittering Use: Boil |
435 AAUs |
87.00 grams | Total Hop Weight | 435 AAUs |
Total Boil Time: | 90 minutes |
Name: | Edinburgh Ale |
Manufacturer: | White Labs |
Product ID: | WLP028 |
Type: | Ale |
Flocculation: | Medium |
Attenuation: | 72% |
Temperature Range: | 18–21°C |
Amount: | 2500 ml |
Hefe Brautag Maischeschema: Brauprozess 08:40 800 g normale Haferflocken und 300 g glutenfreie Haferflocken 08:41 Eingemaischt; Beginn 1. Rast 09:10 PP, gerührt -- alles OK 09:54 PP, gerührt -- alles OK 10:19 Ende 1. Rast 10:34 Beginn 2. Rast 10:44 Ende 2. Rast, Malzrohr hoch 10:57 Gespült mit 11,6 l, Pumpen an, Aufheizen zum Kochen 11:20 SG: 1.036 @ 47,7 °C = 1.046; R: 1.048 11:45 Würze kocht 12.21 Hopfen rein (von 2011) 12:34 Tauchsieder rein 12:58 Hefenahrung rein 13:03 1.042 bei 49,6 °C --> 1.052 13:08 Würze durch Schläuche, Pumpe, Gegenstromkühler usw. zirkuliert 13:13 Kochen beendet; Würze marsch durch den Gegenstromkühler 13:55 Fertig abgefüllt und belüftet (Gärfass #3). OG= 1.052 R+H 17:45 Alles sauber und gereinigt/desinfiziert (zwischendurch Mittagspause) Gärung 07.01. 14:15 Starttemperatur 15,5 °C; Bier steht im Gästezimmer 07.01. 17:50 T= 17,5 °C 08.01. 13:20 T=18,0 °C - 1 Plopp/Sek. 09.01. 07:55 T=18,0 °C - 1 Plopp/2 Sek. 10.01. 06:40 T=18,4 °C - Thermostat auf 18,9-19,0 °C eingestellt 11.01. 07:40 T=19,4 °C - Thermostat auf 19,9-20,0 °C eingestellt 25.01. SG: 1.020 |
Date Brewed: | |
Brewer/Assistant: |
Target | Actual | |
Strike Water Amount: | 29 | |
Strike Water Temperature: | ||
Mash Temperature: | ||
Mash Time: | ||
Sparge Water Amount: | 57.5 | |
Sparge Water Temperature: | ||
Pre-Boil Gravity: | ||
Pre-Boil Amount: | 62.1 | |
Post-Boil Amount: | 51.53 | |
Boil Time: | 90 | |
Original Gravity: | 1.052 / 12.9° P | |