Brun Enke

Da er det veldig lenge siden vi har postet noe på vår hjemmeside og nesten like lenge siden vi har brygget. Her er et av våre siste brygg. Vi har litt hemmeligheter med mengdene på humla, men ellers får dere alt.

Imperial Brut

Belgisk Blond

6.7% / 12.6 °P

Recipe by

Claude Arne Adriaenssens

All Grain

Default

82% efficiency

Batch Volume: 50 L

Boil Time: 60 min

Mash Water: 34.85 L

Sparge Water: 26.51 L

Total Water: 61.36 L

Boil Volume: 53 L

Pre-Boil Gravity: 1.050

Vitals

Original Gravity: 1.051

Final Gravity: 1.000

IBU (Tinseth): 30

Color: 5.7 EBC

Mash

Temperature — 57 °C — 60 min

Temperature — 65 °C — 30 min

Malts (10.45 kg)

9.3 kg — Muntons Pilsner 2-Row — Grain — 3 EBC

750 g — Briess Corn Yellow, Flaked — Grain — 2.6 EBC

200 g — Briess Oats, Flaked — Grain — 2.8 EBC

200 g — Briess Rice Hulls — Adjunct — 0 EBC

Hops er vi litt hemmelige på.

Galaxy 14% — Boil — 2 min

Galaxy 14% — Aroma — 15 min hopstand @ 80 °C

 Mosaic 12.25% — Dry Hop — 7 days

Wai-iti 3% — Dry Hop — 7 days

Hopstand at 80 °C

Yeast

2 pkg — Fermentis US-05 Safale American

Fermentation

Primary — 20 °C — 14 days

Vi tilsatte melkesyre for å få Ph ned i 4.8. Vi tilsatt også 15ml Amigase i mesken og mesket på en time for å få full effekt av denne.

Lemon Crush

HOME BREW RECIPE:
Title: Lemon Crush
Author: ca

Brew Method: All Grain
Style Name: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Boil Size: 26.9 liters
Boil Gravity: 1.059
Efficiency: 78% (ending kettle)

 

STATS:
Original Gravity: 1.064
Final Gravity: 1.013
ABV (standard): 6.59%
IBU (tinseth): 34.64
SRM (morey): 8.06

FERMENTABLES:
5500 g – German – Pale Ale (86.1%)
500 g – Flaked Oats (7.8%)
135 g – Belgian – Special B (2.1%)
250 g – Belgian – Biscuit (3.9%)

HOPS:
20 g – Centennial, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 18.7
20 g – Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 8.48
20 g – Citra, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 7.46

MASH GUIDELINES:
1) Fly Sparge, Temp: 65 C, Time: 60 min, Amount: 25 L
Starting Mash Thickness: 2.9 L/kg

YEAST:
White Labs – California Ale Yeast WLP001
Starter: No
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 20 – 22.78 C
Fermentation Temp: 18 C

NOTES:
Mesk vørter – kjøl til 38 grader – tilsett melkesyre ( bare litt ) for å senke pH til ca 4,5 – tilsett lacto bakterier, bruk CO2 for å fjerne O2 fra dunk – ferdig etter 1-2 dager på 38 grader – mål pH til ca 3,0 ( under 3,0 kan gi vansker for gjæren å jobbe) – kok vørter i 60 min – tilsett gjærnæring – tilsett O2 i gjæringsdunk – tilsett rikelig med gjær. 2kg Lactose tilsetes siste 5 min og 2kg Sitron puree tilsettes dag 4.

Syrning med Lactobacillus Brevis (White Labs #WLP672)

This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/505013/lemon-crush

Generated by Brewer’s Friend – https://www.brewersfriend.com/
Date: 2017-11-19 11:40 UTC
Recipe Last Updated: 2017-11-19 11:39 UTC

Nissefant Årets Juleøl

HOME BREW RECIPE:
Title: Nissefant
Author: CAA

Brew Method: All Grain
Style Name: Irish Red Ale
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Boil Size: 50 liters
Boil Gravity: 1.059
Efficiency: 78% (ending kettle)

 

STATS:
Original Gravity: 1.059
Final Gravity: 1.014
ABV (standard): 5.93%
IBU (tinseth): 20.99
SRM (morey): 10.02

FERMENTABLES:
4600 g – German – Pale Ale (38.3%)
4600 g – German – Vienna (38.3%)
2000 g – German – Melanoidin (16.7%)
400 g – German – CaraRed (3.3%)
400 g – German – CaraAmber (3.3%)

HOPS:
30 g – Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 18.31
15 g – East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 1.75
20 g – East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 5 min, IBU: 0.94

MASH GUIDELINES:
1) Fly Sparge, Temp: 66 C, Time: 60 min
2) Fly Sparge, Temp: 76 C, Time: 10 min
Starting Mash Thickness: 3 L/kg

YEAST:
White Labs – Dry English Ale Yeast WLP007
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temp: 18.33 – 21.11 C
Fermentation Temp: 18 C
Pitch Rate: 0.75 (M cells / ml / deg P)

 

This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/539940/nissefant

Generated by Brewer’s Friend – https://www.brewersfriend.com/
Date: 2017-11-16 19:00 UTC
Recipe Last Updated: 2017-11-16 19:00 UTC

Saint Benedict of Nursia

HOME BREW RECIPE:
Title: Arbeidstittel Munkefaen

Brew Method: All Grain
Style Name: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 50 liters (ending kettle volume)
Boil Size: 50 liters
Boil Gravity: 1.095
Efficiency: 80% (ending kettle)
STATS:
Original Gravity: 1.095
Final Gravity: 1.020
ABV (standard): 9.8%
IBU (tinseth): 38.05
SRM (morey): 35.77

FERMENTABLES:
12500 g – German – Pilsner (66.2%)
1500 g – German – Carapils (7.9%)
1000 g – German – Pale Ale (5.3%)
1015 g – Belgian – Special B (5.4%)
120 g – Finland – Crystal Malt 150 (0.6%)
250 g – United Kingdom – Chocolate (1.3%)
2000 g – Belgian Candi Syrup – D-180 (10.6%)
500 g – Flaked Oats (2.6%)

HOPS:
75 g – Aurora, Type: Pellet, AA: 8, Use: Boil for 60 min, IBU: 20.35
50 g – Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 5.87
50 g – Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 30 min, IBU: 4.89
50 g – Goldings, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 3.79
50 g – Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 15 min, IBU: 3.16

MASH GUIDELINES:
1) Fly Sparge, Temp: 52 C, Time: 30 min, Amount: 40 L
2) Fly Sparge, Temp: 63 C, Time: 30 min, Amount: 40 L
3) Fly Sparge, Temp: 72 C, Time: 22 min
4) Fly Sparge, Temp: 78 C, Time: 0 min
Starting Mash Thickness: 3 L/kg

YEAST:
White Labs – Abbey Ale Yeast WLP530 og WLP565
Starter: No
Form: Liquid
Attenuation (avg): 77.5%
Flocculation: Med-High
Optimum Temp: 18.89 – 22.22 C
Fermentation Temp: 18 C

NOTES:

Når ølet var ferdig blei det delt i to og gjæret med to forskjellige Belgiske gjærer, WLP530 og WLP565
Vi sleit med og få til dette ølet, måtte tilsette 1,7kg DME sammen med 600gr sukker, det blei også tilsatt 2,2 kghjemmelaget kandissirup. Dette på 50L

This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/339840/munkefaen

Generated by Brewer’s Friend – http://www.brewersfriend.com/
Date: 2017-02-08 21:01 UTC
Recipe Last Updated: 2017-02-08 21:01 UTC

C.H.C.M.Stout

HOME BREW RECIPE:
Title: C.H.C.M.Stout
Author: Egen opskrift

Brew Method: All Grain
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Boil Size: 56 liters
Boil Gravity: 1.051
Efficiency: 78% (ending kettle)
STATS:
Original Gravity: 1.057
Final Gravity: 1.017
ABV (standard): 5.24%
IBU (tinseth): 27.98
SRM (morey): 39.8

FERMENTABLES:
8 kg – German – Pale Ale (69.7%)
680 g – Flaked Oats (5.9%)
680 g – Belgian – Roasted Barley (5.9%)
680 g – Belgian – Chocolate (5.9%)
380 g – United Kingdom – Crystal 60L (3.3%)
380 g – United Kingdom – Crystal 140L (3.3%)
680 g – Lactose (Milk Sugar) (5.9%)

HOPS:
37 g – Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 27.98

MASH GUIDELINES:
1) Fly Sparge, Temp: 50 C, Time: 15 min
2) Fly Sparge, Temp: 55 C, Time: 15 min
3) Fly Sparge, Temp: 62 C, Time: 40 min
4) Fly Sparge, Temp: 72 C, Time: 5 min
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
4 each – Kanel Hel, Type: Spice, Use: Secondary
400 g – Kakao Nibs, Type: Spice, Use: Secondary

YEAST:
White Labs – California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 20 – 22.78 C
Fermentation Temp: 20 C
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/420257/c-h-c-m-stout

Generated by Brewer’s Friend – http://www.brewersfriend.com/
Date: 2017-01-05 20:13 UTC
Recipe Last Updated: 2017-01-05 20:13 UTC

Palmesus

Brew Method: All Grain
Style Name: Norwegian Farmhouse Saison
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Boil Size: 25 liters
Boil Gravity: 1.063
Efficiency: 80% (ending kettle)

STATS:
Original Gravity: 1.063
Final Gravity: 1.015 var målet men vi endte på 1008. Vossa kveiken er hissig.
ABV (standard): 6.29%
IBU (tinseth): 39.65
SRM (morey): 6.22

FERMENTABLES:
3 kg – Belgian – Pale Ale (47.6%)
3 kg – Belgian – Pilsner (47.6%)
300 g – United Kingdom – Crystal 30L (4.8%)

HOPS:
50 g – Aurora, Type: Pellet, AA: 8, Use: Boil for 60 min, IBU: 36.19
25 g – Sorachi Ace, Type: Pellet, AA: 11.1, Use: Boil for 2 min, IBU: 2.12
25 g – Mandarina Bavaria, Type: Pellet, AA: 7, Use: Boil for 2 min, IBU: 1.34
25 g – Sorachi Ace, Type: Pellet, AA: 11.1, Use: Boil for 0 min
25 g – Mandarina Bavaria, Type: Pellet, AA: 7, Use: Boil for 0 min
25 g – Sorachi Ace, Type: Pellet, AA: 11.1, Use: Hopback for 0 min at 98 °C
25 g – Mandarina Bavaria, Type: Pellet, AA: 7, Use: Hopback for 0 min at 98 °C
25 g – Sorachi Ace, Type: Pellet, AA: 11.1, Use: Hopback for 0 min at 79 °C
25 g – Mandarina Bavaria, Type: Pellet, AA: 7, Use: Hopback for 0 min at 79 °C
25 g – Sorachi Ace, Type: Pellet, AA: 11.1, Use: Dry Hop for 7 days
25 g – Mandarina Bavaria, Type: Pellet, AA: 7, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Fly Sparge, Temp: 63 C, Time: 30 min
2) Fly Sparge, Temp: 67 C, Time: 20 min
3) Fly Sparge, Temp: 72 C, Time: 10 min
4) Fly Sparge, Temp: 77 C, Time: 10 min
Starting Mash Thickness: 3 L/kg

YEAST:
Vossakveik
Starter: Yea
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med
Optimum Temp: 18.89 – 22.22 C
Fermentation Temp: 40 C

NOTES:
Vi sirkulerer under hele meskingen.
Når vi tilsetter humle på 98C og 79C gjør vi det ved å kjøle vørteren via motsrømskjøleren og opp i gryta og tilsetter humlen ved riktig temperatur på vei ned.Vi endte med OG 1064 og FG 1008. Vi fikk en efektivitet på 85,80%

This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/323734/vossa-kveik

Generated by Brewer’s Friend – http://www.brewersfriend.com/
Date: 2016-02-21 13:39 UTC
Recipe Last Updated: 2016-02-09 18:10 UTC

ReinBear

Dette er vår egen oppskrift på årets juleøl.

HOME BREW RECIPE:
Title: Rein Beer
Author: Winterwarmer

Brew Method: All Grain
Style Name: Old Ale
Boil Time: 60 min
Batch Size: 44 liters (ending kettle volume)
Boil Size: 50 liters
Boil Gravity: 1.067
Efficiency: 75% (ending kettle)

STATS:
Original Gravity: 1.076
Final Gravity: 1.015
ABV (standard): 8%
IBU (tinseth): 39.31
SRM (morey): 22

FERMENTABLES:
10000 g – German – Pale Ale (70.4%)
1200 g – United Kingdom – Munich (8.5%)
600 g – United Kingdom – Amber (4.2%)
600 g – Finland – Crystal Malt 50 (4.2%)
600 g – American – Caramel / Crystal 120L (4.2%)
600 g – Finland – Crystal Malt 300 (4.2%)
200 g – Belgian – Chocolate (1.4%)
400 g – Flaked Oats (2.8%)

HOPS:
40 g – Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 29.72
11 g – Cascade, Type: Pellet, AA: 7, Use: Boil for 15 min, IBU: 1.89
33 g – East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 4.06
11 g – Mandarina Bravaria, Type: Pellet, AA: 8.3, Use: Boil for 15 min, IBU: 2.24
11 g – Cascade, Type: Pellet, AA: 7, Use: Boil for 2 min, IBU: 0.32
33 g – East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 2 min, IBU: 0.69
11 g – Mandarinia Bavaria, Type: Pellet, AA: 8.3, Use: Boil for 2 min, IBU: 0.38

MASH GUIDELINES:
1) Sparge, Temp: 62 C, Time: 20 min
2) Sparge, Temp: 68 C, Time: 20 min
3) Sparge, Temp: 77 C, Time: 5 min
Starting Mash Thickness: 3 L/kg

YEAST:
Fermentis / Safale – American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 – 25 C
Fermentation Temp: 20 C

This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/282734/rein-beer

Generated by Brewer’s Friend – http://www.brewersfriend.com/
Date: 2015-11-13 08:03 UTC
Recipe Last Updated: 2015-10-01 20:07 UTC

Thanks 7 Seven

Thanks 7 Seven
Farm House Ale
Thanks Seven er Hampen Haandbryggeri`s versjon av den kjente
Amerikanske Boulevard Thank 7 som er en fantastisk Saison. Vi ønsket
å gjøre denne til vår egen ved å brukte 6788 Farmhouse Ale å gjære den
med. Dette er den eneste komersielle norske gjæren i salg, gjæren
kommer fra Muri gård i Olden og har vert brukt i generasjoner.
Resultatet er en lys frisk overgjæret øl med historisk sus og smak fra de
høye fjellene i Olden.

Oppskriften er som følger.
Malt:
Pale Ale Malt
Flaket Hvetemalt
Cornflakes

Humle:
Magnum 60 min kok
Simcoe 10 min kok
50 g Amarillo 5 min kok og 50g 0 min

Gjær:
WLP6788

Ettrins mesk på 65C i 90 min
Gjæring 18C 2 dg 20C 12dg 23C 2dg

Dovregubben, gjæret med 6788 Norwegian farmhouse gjær

HOME BREW RECIPE:
Title: Einer øl

Brew Method: All Grain
Style Name: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Boil Size: 25 liters
Boil Gravity: 1.063
Efficiency: 78% (ending kettle)

STATS:
Original Gravity: 1.063
Final Gravity: 1.015
ABV (standard): 6.24%
IBU (tinseth): 59.99
SRM (morey): 11.5

FERMENTABLES:
4 kg – United Kingdom – Maris Otter Pale (61.5%)
1.5 kg – United Kingdom – Pilsen (23.1%)
0.45 kg – United Kingdom – Crystal 70L (6.9%)
0.55 kg – United Kingdom – Cara Malt (8.5%)

HOPS:
50 g – Target, Type: Pellet, AA: 11.5, Use: Boil for 60 min, IBU: 52.1
30 g – East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 6.74
30 g – East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 2 min, IBU: 1.15

MASH GUIDELINES:
1) Sparge, Temp: 55 C, Time: 30 min, Amount: 20 L
2) Sparge, Temp: 67 C, Time: 30 min, Amount: 20 L
3) Sparge, Temp: 77 C, Time: 5 min, Amount: 20 L
Starting Mash Thickness: 3 L/kg

Vi startet og koke Einerlåg av friske vårskudd av eineren. Dette kokte vi i 2 time i 25L vann. Denne kraften brukte vi som utgangspunkt for mesking og skylling. Pga avkok og det vannet som forsvinner i kornet måtte vi tilsette litt rent vann i skyllingen for å havne på 25L i dunken.
Vi gjærte med 6788 Norwegian farmhouse gjær..

Kong Neptun, gjæret med 6788 Norwegian Farmhouse gjær.

HOME BREW RECIPE:
Title: seaweed

Brew Method: All Grain
Style Name: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Boil Size: 25 liters
Boil Gravity: 1.061
Efficiency: 75% (ending kettle)

STATS:
Original Gravity: 1.061
Final Gravity: 1.015
ABV (standard): 6.09%
IBU (tinseth): 70.6
SRM (morey): 16.7

FERMENTABLES:
4 kg – United Kingdom – Maris Otter Pale (60.6%)
1.5 kg – United Kingdom – Pilsen (22.7%)
0.45 kg – United Kingdom – Crystal 70L (6.8%)
0.55 kg – United Kingdom – Cara Malt (8.3%)
100 g – United Kingdom – Chocolate (1.5%)

HOPS:
50 g – Target, Type: Pellet, AA: 11.5, Use: Boil for 60 min, IBU: 52.83
30 g – Sorachi Ace, Type: Pellet, AA: 11.1, Use: Boil for 15 min, IBU: 15.18
30 g – Sorachi Ace, Type: Pellet, AA: 11.1, Use: Boil for 2 min, IBU: 2.59

MASH GUIDELINES:
1) Sparge, Temp: 55 C, Time: 30 min
2) Sparge, Temp: 67 C, Time: 30 min
3) Sparge, Temp: 77 C, Time: 5 min
Starting Mash Thickness: 3 L/kg

Vi startet med og koke kraft på 1kg grisetang og 1 kg sukkertang. Dette kokte vi i 1 time i 25L vann. Denne kraften brukte vi som utgangspunkt for mesking og skylling. Pga avkok og det vannet som forsvinner i kornet måtte vi tilsette litt rent vann i skyllingen for å havne på 25L i dunken.
Vi gjærte med 6788 Norwegian farmhouse gjær..