Month: January 2015

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Berliner Weisse

Berliner Weisse

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 11 Jan 2015
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
1.75 kg Gladfield Pilsner Malt (1.9 SRM) Grain 1 43.8 %
1.75 kg Organic Wheat Malt (2.1 SRM) Grain 2 43.8 %
0.50 kg Gladfield Pilsner Malt – uncrushed Soured (1.9 SRM) Grain 3 12.5 %
16.00 g Wakatu (Hallertau Aroma) [7.50 %] – Boil 20.0 min Hop 4 8.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 5 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.034 SG
Est Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 3.5 %
Bitterness: 8.0 IBUs
Est Color: 2.8 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 22.57 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 4.00 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 10.43 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 22.57 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Uncrushed 6.20
Mash ph 6.60
Combined ph 6.28
3.30pm

 

12/01/2015 7:46 pH 4.36 (1342 raw – did not calibrate)

Fell to 45c over night. Smells quite high.

14 jan 2015.
Ph dropped to 3.9 after 3’days.

O.g 1.028

Pitched American ale 2 yeast @35c taken as sample from epic pale ale, built up on stir plate for 4 days.

20150112-083046.jpg

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Recipe

Saision Halbes Jahrhundert

Saision Halbes Jahrhundert

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 526.00 l
Fermentation: Ale, Two Stage
Date: 08 Jan 2015
Brewer: Rhys and Ellen et al
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
4.00 kg Gladfield Pilsner Malt (1.9 SRM) Grain 1 72.7 %
0.50 kg Gladfield Munich Malt (7.4 SRM) Grain 2 9.1 %
0.50 kg Gladfield Wheat Malt (2.1 SRM) Grain 3 9.1 %
0.50 kg Invert Sugar (0.0 SRM) Sugar 4 9.1 %
50.00 g Ellen’s Hops [6.00 %] – Boil 60.0 min Hop 5 25.9 IBUs
20.00 g Ellen’s Hops [6.00 %] – Boil 10.0 min Hop 6 3.8 IBUs
10.00 g Ellen’s Hops [6.00 %] – Steep/Whirlpool 0.0 min Hop 7 0.0 IBUs
1.0 pkg Belle Saison (Danstar #-) [23.66 ml] Yeast 8 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.003 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 29.6 IBUs
Est Color: 3.8 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 20.97 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 5.50 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.04 l of water at 73.1 C 65.6 C 75 min

Carbonation and Storage

Volumes of CO2: 2.3

Notes

Re-hydrated yeast in 100ml water, added to 300ml wort and left on stir plate day before brew

Gravity was 1.044 at 30c
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Brubonic software updates

20150106-200946.jpg

20150106-201002.jpg

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Epic Pale Ale Clone

EPIC Pale Ale

American Pale Ale (10 A)

Type: All Grain
Batch Size: 26.00 l
Boil Size: 30.58 l
Boil Time: 60 min
End of Boil Vol: 28.08 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 28 Jan 2013
Brewer: Rhys Williams
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
5.00 kg Gladfield Ale Malt (3.0 SRM) Grain 1 82.0 %
0.60 kg Gladfield Gladiator Malt (3.2 SRM) Grain 2 9.8 %
0.50 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 3 8.2 %
8.00 g Cascade [6.90 %] – Boil 75.0 min Hop 4 5.6 IBUs
16.00 g Cascade [6.90 %] – Boil 45.0 min Hop 5 9.8 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 6 –
38.00 g Cascade [6.90 %] – Boil 10.0 min Hop 7 9.2 IBUs
46.00 g Cascade [6.90 %] – Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 9 –
60.00 g Cascade- 1st Dose [6.90 %] – Dry Hop 5.0 Days Hop 10 0.0 IBUs
60.00 g Cascade- 2nd Dose [6.90 %] – Dry Hop 5.0 Days Hop 11 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 24.5 IBUs
Est Color: 9.1 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 20.78 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 6.10 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 15.91 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 20.78 l water at 75.6 C

Volumes of CO2: 2.3
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

ABV: 5.3%
Did not a campden table to treat water.
2g citric acid – pH 20 mins into mash 5.26

Pre-boil was 1.062 so added more boiling water.

14 jan 2014
Kegged with 100ml isinglass, rocked at 22c for approx 20 mins at 20 psi.
Put in fridge with gas still connected at 20psi.

O.g 1.052
F.g 1.014
5.1%

Added 3l to strong ale that was alcohol hot.

1.050 at 30c