Böðmóður - Barleywine
Posted: 7. May 2013 19:36
Hérna er uppskriftin af barleywine-ninu sem ég kom með á fundinn
Böðmóður
English Barleywine
Type: All Grain Date: 02/18/2013
Batch Size (fermenter): 19.00 l Brewer: elvar
Boil Size: 30.28 l Asst Brewer:
Boil Time: 120 min Equipment: drumbó brugg 19L
End of Boil Volume 20.28 l Brewhouse Efficiency: 60.00 %
Final Bottling Volume: 17.50 l Est Mash Efficiency 61.7 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
8.30 kg Pale Malt (Weyermann) (3.3 SRM) Grain 1 85.5 %
0.68 kg Caramunich III (Weyermann) (71.0 SRM) Grain 2 7.0 %
0.25 kg Munich II (Weyermann) (8.5 SRM) Grain 3 2.6 %
0.17 kg Caraaroma (Weyermann) (178.0 SRM) Grain 4 1.8 %
0.30 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 3.1 %
34.50 g Brewer's Gold [8.00 %] - Boil 60.0 min Hop 6 31.5 IBUs
20.00 g Magnum [14.00 %] - Boil 60.0 min Hop 7 32.0 IBUs
14.00 g Goldings, East Kent [6.40 %] - Boil 15.0 min Hop 8 5.1 IBUs
16.00 g Goldings, East Kent [6.40 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 10 -
Beer Profile
Est Original Gravity: 1.099 SG Measured Original Gravity: 1.099 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 10.8 % Actual Alcohol by Vol: 11.9 %
Bitterness: 68.6 IBUs Calories: 964.4 kcal/l
Est Color: 20.8 SRM
Mash Profile
Mash Name: Single Infusion,
Medium Body, Batch Sparge Total Grain Weight: 9.70 kg
Sparge Water: 15.17 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment:
Reiknaði með 61 % nýtni en fékk 63 % . Hann endað í 1.100 hjá mér og uppgufunin var minni en ég reiknaði með þanig þetta voru 22 litrar. ekki verra
var með hann í c.a 3vikur í gerjun og setti hann þá á flöskur.
Kv.Elvar
Böðmóður
English Barleywine
Type: All Grain Date: 02/18/2013
Batch Size (fermenter): 19.00 l Brewer: elvar
Boil Size: 30.28 l Asst Brewer:
Boil Time: 120 min Equipment: drumbó brugg 19L
End of Boil Volume 20.28 l Brewhouse Efficiency: 60.00 %
Final Bottling Volume: 17.50 l Est Mash Efficiency 61.7 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
8.30 kg Pale Malt (Weyermann) (3.3 SRM) Grain 1 85.5 %
0.68 kg Caramunich III (Weyermann) (71.0 SRM) Grain 2 7.0 %
0.25 kg Munich II (Weyermann) (8.5 SRM) Grain 3 2.6 %
0.17 kg Caraaroma (Weyermann) (178.0 SRM) Grain 4 1.8 %
0.30 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 3.1 %
34.50 g Brewer's Gold [8.00 %] - Boil 60.0 min Hop 6 31.5 IBUs
20.00 g Magnum [14.00 %] - Boil 60.0 min Hop 7 32.0 IBUs
14.00 g Goldings, East Kent [6.40 %] - Boil 15.0 min Hop 8 5.1 IBUs
16.00 g Goldings, East Kent [6.40 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 10 -
Beer Profile
Est Original Gravity: 1.099 SG Measured Original Gravity: 1.099 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 10.8 % Actual Alcohol by Vol: 11.9 %
Bitterness: 68.6 IBUs Calories: 964.4 kcal/l
Est Color: 20.8 SRM
Mash Profile
Mash Name: Single Infusion,
Medium Body, Batch Sparge Total Grain Weight: 9.70 kg
Sparge Water: 15.17 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment:
Reiknaði með 61 % nýtni en fékk 63 % . Hann endað í 1.100 hjá mér og uppgufunin var minni en ég reiknaði með þanig þetta voru 22 litrar. ekki verra
var með hann í c.a 3vikur í gerjun og setti hann þá á flöskur.
Kv.Elvar