Jóladagatal 2017 12. des Porter

Hér skal eingöngu skrá uppskriftir sem hafa verið prófaðar og gefið góða raun að mati bruggara, vina og/eða vandamanna. Nafn bjórstíls skal taka fram í titli þráðar. Dæmi: "Hvítur sloppur – Belgískur Hveitibjór"

Jóladagatal 2017 12. des Porter

Postby Bigsen » 12. Dec 2017 21:41

Bruggaður 15.apríl fór á flöskur 22 maí 2017

Þetta er í raun og veru hafraporter uppskriftin af brew.is með breytingum t.d. reykmalt og bragðviðbætur.

Eikar spírall lá í koníaki í 12daga og fór með í secondary ásamt kakónibbum og pínulítil vanillustöng (átti ekki meira).
Coldbrew kaffi 50 g fór í við átöppun ásamt smá hazelhnetu extract.



biggabrew reyk hafra porter
Method: BIAB
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: biggabrew

Original Gravity: 1.074 Final Gravity: 1.020 ABV (standard): 7.09% IBU (tinseth): 34.01 SRM (morey): 32.83
Fermentables
Amount Fermentable PPG °L Bill %
4250 g German - Pilsner 38 1.6 62.9%
260 g Flaked Oats 33 2.2 3.8%
300 g American - Carapils (Dextrine Malt) 33 1.8 4.4%
350 g German - CaraMunich II 34 46 5.2%
200 g German - CaraAroma 34 130 3%
200 g German - Carafa I 32 340 3%
200 g German - Carafa III 32 535 3%
1 kg German - Smoked Malt 37 3 14.8%
6.76 kg Total

Hops

Amount Variety Type AA Use Time IBU
45 g Fuggles Pellet 4.5 Boil 60 min 23.48
35 g East Kent Goldings Pellet 5 Boil 15 min 10.07
20 g Fuggles Pellet 4.5 Boil 1 min 0.45
15 g East Kent Goldings Pellet 5 Boil 0 min
Hops Summary
Amount Variety Type AA
50 g East Kent Goldings Pellet 5
65 g Fuggles Pellet 4.5
115 g Total

Mash Guidelines
Amount Description Type Temp Time
29 L Infusion 67 C 60 min
Other Ingredients
Amount Name Type Use Time
1 each whirflock Fining Boil 8 min.
1 each isinglass- secondary Fining Primary 5 min.
50 g kaffibaunir cold brew Spice Bottling 2 min.
50 g kako baunir Spice Secondary 2 min.
1 g vanilla stangir Spice Secondary 2 min.
1 each eikar spírall med koníak Spice Secondary 1 min.
5 ml hazelnut extract Spice Bottling --
Yeast
Danstar - Windsor Ale Yeast
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
17.8 - 21.1 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
Priming
Method: dextrose Amount: 2 g CO2 Level: 2 Volumes

Batch Performance
Efficiency:
Conversion: 89.1%
Pre-Boil: 81% 29.8 ppg
Ending Kettle: 75% 27.7 ppg
Brew House: 75% 27.7 ppg





https://www.brewersfriend.com/homebrew/ ... int/464880
Bigsen
Villigerill
 
Posts: 1
Joined: 25. Apr 2017 15:46

Return to Uppskriftir

Who is online

Users browsing this forum: No registered users and 2 guests

cron