Post your house brews, brews that you know is good and your friends like and that you brew a new batch when you run out of it!
// Fredrik
Amt Name Type # %/IBU
4.76 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 82.8 %
0.42 kg Munich Malt - 10L (19.7 EBC) Grain 2 7.2 %
0.20 kg Carafoam (Weyermann) (3.9 EBC) Grain 3 3.5 %
0.18 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 4 3.2 %
0.18 kg Melanoidin (Weyermann) (59.1 EBC) Grain 5 3.2 %
20.07 g Citra [12.40 %] - First Wort 60.0 min Hop 6 27.5 IBUs
33.44 g Citra [12.40 %] - Boil 15.0 min Hop 7 20.7 IBUs
33.44 g Citra [12.40 %] - Boil 10.0 min Hop 8 15.1 IBUs
33.44 g Citra [12.40 %] - Boil 5.0 min Hop 9 8.3 IBUs
33.44 g Citra [12.40 %] - Boil 1.0 min Hop 10 1.8 IBUs
0.9 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 -
74.89 g Citra [12.40 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
Name Description Step Temperat Step Time
add malt pipe Add 26.10 l of water and heat to 40.0 C 40.0 C 0 min
Protein Mode Heat to 52.0 C over 5 min 52.0 C 20 min
Maltose mode Heat to 63.0 C over 5 min 63.0 C 40 min
Saccharification 1 Heat to 73.0 C over 5 min 73.0 C 35 min
Mash Out Heat to 78.0 C over 5 min 78.0 C 10 min
dinnerstick wrote:wow, all-citra. i have never tried it on its own
Best Bitter
English Best Bitter (8 2)Type: All Grain
Batch Size: 21.00 l
Boil Size: 30.50 l
Boil Time: 90 min
End of Boil Vol: 26.00 l
Final Bottling Vol: 19.00 l
Fermentation: Single Stage with Cold Crash
Equipment: Braumeister 20L
Efficiency: 75.00 %
Est Mash Efficiency: 89.3 %
Taste Rating: Nice
Ingredients Amt Name Type # %/IBU
3.80 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 5 92.7 %
0.15 kg Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 6 3.7 %
0.15 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 7 3.7 %
40.00 g Fuggle [4.50 %] - Boil 60.0 min Hop 8 20.5 IBUs
20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 20.0 min Hop 9 6.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
30.00 g Fuggle [4.50 %] - Boil 5.0 min Hop 11 3.1 IBUs
1.0 pkg Nottingham (Lallemand - Danstar #-)
Gravity, Alcohol Content and Colour
Est Original Gravity: 1.045 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 30.4 IBUs
Est Color: 11.1 EBC
Measured Original Gravity: 1.044 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.4 %
Mash Profile
Mash Name: 02. BM 20L - Ale - Medium Body
Mash PH: 5.60 Mash Steps Name Description Step Temperature Step Time
Mash In - Beta Glucanase Add 28.01 l of water and heat to 40.0 C over 0 min 40.0 C 10 min
Beta Amylase Heat to 67.0 C over 27 min 67.0 C 60 min
Alpha Amylase Heat to 71.0 C over 4 min 71.0 C 20 min
Mash Out Heat to 78.0 C over 7 min 78.0 C 15 min
Luis Coentrao wrote:Hi Andy,
I take a loock at your recipe.
Gonna try it!
Some tecnhical questions:
1. Yor mash water volume is 28L, right? How much sparge water you use to get 30.5 boil volume? I imagine 5L.
2. What is the SG and the end of the mash? SG 1.036?
3. Boil off 3L/hour?
4. Trub loss: 3L?
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