Kveik IPA - 1. Sæti litli flokkur 2019 og besti bjórinn 2019

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"

Kveik IPA - 1. Sæti litli flokkur 2019 og besti bjórinn 2019

Postby Bjarni B » 31. May 2019 14:55

Stefndi á 7% en endaði í 6,2%

Bruggaður 26/4, ger sett útí klukkan 23:00
gerjun lokið 28/4 klukkan 16:00 (mælt með Tilt-mæli)
Fyrri þurrhumlun 28/4 klukkan 07:00
Seinni þurrhumlun 28/4 klukkan 12:00


Kveik neipa
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 24 liters (fermentor volume)
Boil Size: 34 liters
Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Bb
Calories: 224 calories (Per 355mL)

O.G: 1.068
F.G: 1.014
ABV: 7.11%
IBU: 87
SRM: 5.05

Recent Brew Session
Date: Monday May 6th 2019
OG: 1.057 -0.011 ↓
FG: 1.010 -0.004 ↓
ABV: 6.2 -0.91 ↓

Fermentables
Amount Fermentable PPG °L Bill %
4 kg German - Pale Ale 39 2.3 50.6%
2 kg German - Wheat Malt 37 2 25.3%
1.5 kg Rolled Oats 33 2.2 19%
0.4 kg German - Carapils 35 1.3 5.1%
7.9 kg Total

Hops
Amount Variety Type AA Use Time IBU
100 g Yakima Valley - Idaho 7 Pellet 13.9 Whirlpool at 80 °C 40 min 57.92
50 g Mosaic Pellet 13.9 Whirlpool at 80 °C 40 min 28.96
50 g Mosaic Pellet 13.9 Dry Hop 5 days
100 g Idaho Pellet 13.9 Dry Hop 5 days
150 g Mosaic Pellet 13.9 Dry Hop 3 days
50 g Yakima Valley - Idaho 7 Pellet 13.9 Dry Hop 3 days

Mash Guidelines
Amount Description Type Temp Time
24 L Temperature 68 °C 60 min
17 L Sparge 76 °C 10 min
Starting Mash Thickness: 3 L/kg

Other Ingredients
Amount Name Type Use Time
1 g Irish mosh Fining Boil 12 min.
13 g Calcium Chloride Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
5.84 ml Phosphoric acid Water Agt Mash 1 hr.

Yeast
Imperial Yeast - A43 Loki
Amount:
1
Attenuation (custom):
80%
Flocculation:
Medium High
Optimum Temp:
16 - 38 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 199 B cells required
Yeast Pitch Rate and Starter Calculator

Target Water Profile: Creamy / lowly bitter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 19 7 147 75 0
120 ppm sulphate
140 ppm chloride
Bjarni B
Villigerill
 
Posts: 7
Joined: 8. Jan 2016 17:41

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