Nylig innhold av Andrew Rathband

Thanks for the replies guys. Whirlpooling is vortexing the wort at the end of the boil to clear the wort. Like swirling coffee granules at the end of your cup of coffee. It helps clear the wort and makes it easier for us to clear the kettle and so that hops dont get stuck. Thanks for answering...

Hey folks! Thanks for the interest in this thread. Glad everyone likes the beer! In calculating the IBUs I assume a 10% utilisation from the other brews we do and from general experience from our system here and other places. We are way too small to be checking the IBUs every brew (at this...

Apologies for the delay again. I would recommend a clean ale yeast that doesnt go too dry. This beer is more bitter than our usual pale ales so with lower sugars the perceived bitterness could be excessive.

Hey Guys, I got a request for the recipe for our recent summer seasonal so here it is. Pale malt 85% Arome malt 6% Chit Wheat 4,5% Wheat malt 4,5% Colour: 16,5 EBC Bitterness: 45 IBU Starting Gravity: 1.048 Finishing Gravity: 1.012 Mash Temperature 65 degrees C Boil Time: 90 minutes First...

Hey! Funnily enough we do. Which one would you like? Eldhus Sommar or Sommar Pale Ale from this year? The Sommar from this year was made with Simcoe and Chinook. If you are still looking for the reciped I can look it up and publish it here. Apologies for writing in English but my Norwegian is...

Hey, no worries. I would recommend a British Ale Yeast but feel free to experiment. I think a German Ale Yeast might work well with it too. We currently use our house strain for this beer. Thanks Steinmb for helping people out. If people are in doubt I would recommend aiming for a 75% mash...

Hey, Sorry for the late reply. 001 may make the beer a tiny bit more malty but should work. To be honest I would experiment and see what works for you. Saison strains might be too dry but could be a fun twist? Ingemarh, I would recommend trying to add the hops just when you end the boil but...

Hey, I would dry hop for at least a few days and in regard to yeast that would be your call. I would recommend a clean ale yeast but it might work better with something else.

Sounds like you have a good handle on it. As long as its not boiling should be fine. I would estimate 10% for whirlpool as well. Thanks, we were a bit late in posting. Good luck!

Hey, thats pretty much right. But as I said at the beginning you will have to set it to suit your system. I would recommend this link and especially some of the links on the page: http://www.themadfermentationist.com/2014/10/american-ipa-recipe-tips-and-tasting.html Cheers, Andrew

We whirlpool for about 10 minutes on most beers and then a slight rest or stand before casting out through the heat exchanger. I probably would not recommend that for a home brew though. Even by other breweries times we are quite long.

Damn decimal points. Funnily enough its not the beer with the most dry hops...

Hey, This is the recipe for Natabjødn. As with the Oregonian recipe I have written the malts as percentages and the hops as addition time and IBUs. I also put the aroma hops as a percentage. This is so people can adapt the recipe to give the best result on their systems. Any questions please...

Yeah, forgot the decimal point. Seemed a bit mad to write in hl. Thanks for that.

Hey, Here is the recipe for Oregonian. Due to equipment differences and scale I have written the malts as percentages and the hops as addition time and IBUs. I also put the aroma hops as a percentage. This is so people can adapt the recipe to give the best result on their systems. Any questions...