Denne oppskriften skal testes ut på et par velvalgte prøvekaniner der den ene er gluten sensitiv og den andre personen er gluten intollerant. Om ikke resultatene blir som forventet ble det ihvertfall et veldig bra brygg som smakte fortreffelig!
Brewing Steps: Gluteminus Brown Ale
Flanders Brown Ale/Oud Bruin
Type: All Grain Date: 13.11.2011
Batch Size (fermenter): 25,00 l Brewer: Kay
Boil Size: 27,00 l Asst Brewer:
Boil Time: 60 min Equipment: Electric Urn (10 Gal/40 L) - BIAB
Final Bottling Volume: 24,60 l Brewhouse Efficiency: 85,00
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
3,50 kg Pale Malt (2 Row) UK (5,9 EBC) Grain 1 47,6 %
2,30 kg Corn, Flaked (2,6 EBC) Grain 2 31,3 %
1,00 kg Rice, Flaked (2,0 EBC) Grain 3 13,6 %
0,30 kg Special B Malt (354,6 EBC) Grain 4 4,1 %
0,20 kg Caramunich Malt (110,3 EBC) Grain 5 2,7 %
0,05 kg Black (Patent) Malt (985,0 EBC) Grain 6 0,7 %
Boil Wort
Add water to achieve boil volume of 27,00 l
Estimated pre-boil gravity is 1,068 SG
Boil Ingredients
Amt Name Type # %/IBU
22,00 g Nelson Sauvin [12,30 %] - Boil 60,0 min Hop 7 20,7 IBUs
13,00 g Pacifica [5,80 %] - Boil 15,0 min Hop 8 2,9 IBUs
15,00 g Pacifica [5,80 %] - Boil 5,0 min Hop 9 1,3 IBUs
Estimated Post Boil Vol: 27,15 l and Est Post Boil Gravity: 1,065 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 25,00 l
Fermentation Ingredients
Amt Name Type # %/IBU
1,0 pkg English Ale (White Labs #WLP002) [35,49 ml] Yeast 10 -
1 rør Clarity Ferm (White Labs)
Measure Actual Original Gravity _1,058__ (Target: 1,065 SG)
Measure Actual Batch Volume __25_____ (Target: 25,00 l)
Fermentation
13.11.2011 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C)
17.11.2011 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: __1,016__ (Estimate: 1,018 SG)
Date Bottled/Kegged: 27.11.2011 - Carbonation: Keg with 0,86 bar
Age beer for 30,00 days at 18,3 C