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.

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

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..

Victoria Secret Oppskrift.

Victoria Secret

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 90 min
Batch Size: 50 liters (ending kettle volume)
Boil Size: 50 liters
Boil Gravity: 1.058
Efficiency: 75% (ending kettle)

STATS:
Original Gravity: 1.058
Final Gravity: 1.014
ABV (standard): 5.82%
IBU (tinseth): 43.72
SRM (morey): 6.9

FERMENTABLES:
6 kg – United Kingdom – Pilsen (47.6%)
6 kg – United Kingdom – Pale 2-Row (47.6%)
600 g – United Kingdom – Crystal 50L (4.8%)

HOPS:
100 g – Aurora, Type: Pellet, AA: 8, Use: Boil for 60 min, IBU: 37.74
100 g – Vic , Type: Pellet, AA: 15, Use: Boil for 2 min, IBU: 5.98
100 g – Vic , Type: Pellet, AA: 15, Use: Whirlpool for 0 min at °C
100 g – Vic , Type: Pellet, AA: 15, Use: Whirlpool for 10 min at °C
100 g – Vic , Type: Pellet, AA: 15, Use: Dry Hop for 0 days

MASH GUIDELINES:
1) Sparge, Temp: 63 C, Time: 30 min, Amount: 35 L
2) Sparge, Temp: 67 C, Time: 20 min, Amount: 35 L
3) Sparge, Temp: 72 C, Time: 10 min, Amount: 35 L
4) Sparge, Temp: 77 C, Time: 5 min, Amount: 35 L
Starting Mash Thickness: 3 L/kg

YEAST:
White Labs – Dry English Ale Yeast WLP007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temp: 18.33 – 21.11 C
Fermentation Temp: 20 C
Pitch Rate: 0.5 (M cells / ml / deg P)