Kommersielle oppskrifter (fra bryggeriene)

PetterL

Norbrygg-medlem
Haandbryggeriet har vært så generøse å dele Odin's Tipple oppskriften!

Legger den ut her i sin helhet med tillatelse fra Haandbryggeriet:

Odins Tipple

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (hL): 18.00 Wort Size (hl): 18.00
Total Grain (kg): 885.00
Anticipated OG: 1.096 Plato: 22.98
Anticipated EBC: 306.1
Anticipated IBU: 62.3
Brewhouse Efficiency: 60 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Coarse Grind As Is.

Color Formula Used: Mosher
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.15

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For Mash Hoppings: -20 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
59.3 525.00 kg. Pale Malt(2-row) Great Britain 310.38 6
14.1 125.00 kg. Chocolate Malt Great Britain 276.00 971
8.5 75.00 kg. Cane Sugar Generic 386.00 0
8.5 75.00 kg. Crystal Medium Great Britian 285.87 150
5.6 50.00 kg. Roasted Barley Great Britain 272.20 1401
4.0 35.00 kg. Muscavado mørk Generic 350.50 150

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
5.00 kg. Hallertau Northern Brewer Pellet 10.50 43.7 Mash H
3.00 kg. Centennial Pellet 12.00 18.6 15 min.
2.00 kg. Styrian Goldings Pellet 4.10 0.0 0 min.


Yeast
-----

White Labs 5323 Anomolus (Denne gjæren er utgått/slettet hos WL da den inneholdt Diastaticus, Haandbrybruker nå US-05)


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 775.00
Water L: 1937.49 - Before Additional Infusions
Water hL: 19.37 - Before Additional Infusions

L Water Per kg Grain: 2.50 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 78 Time: 0


Total Mash Volume hL: 24.55 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

JEG

Moderator
Salikatt Juniaiten
APA med kliierkomboen Cascade og Simcoe


Beregnet utbytte: 80%
Forventet OG: 1,045
Anbefalt FG: 1,010
ABV: 4,6 %
IBU: Ca 30
EBC: 10
Mesking: 65 grader 65 min.
Utmesk: 78 grader 9 min
Koketid: 90 min
Gjæringstemp: 18 grader

MALT
1580 gram Castle Malting Pale malt
120 gram Castle Malting Munic EBC 15
70 gram Castle Malting Cara Blond

HUMLE ( koketid 0 min )
20 gram Cascade
20 gram Simcoe

HUMLE ( Tørrhumling)
20 gram Cascade
20 gram Simcoe


ANBEFALT GJÆR
Wyeast 1318 London Ale III
Fermentis S-04

Kilde: https://petit-agentur.no/products/salikatt-junaiten-apa

Antar WP funker vel så godt som 0. Salikatt bruker 1318 (husgjær)
 

Daggis

Norbrygg-medlem
Haandbryggeriet har vært så generøse å dele Odin's Tipple oppskriften!

Legger den ut her i sin helhet med tillatelse fra Haandbryggeriet:

Odins Tipple

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (hL): 18.00 Wort Size (hl): 18.00
Total Grain (kg): 885.00
Anticipated OG: 1.096 Plato: 22.98
Anticipated EBC: 306.1
Anticipated IBU: 62.3
Brewhouse Efficiency: 60 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Coarse Grind As Is.

Color Formula Used: Mosher
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.15

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For Mash Hoppings: -20 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
59.3 525.00 kg. Pale Malt(2-row) Great Britain 310.38 6
14.1 125.00 kg. Chocolate Malt Great Britain 276.00 971
8.5 75.00 kg. Cane Sugar Generic 386.00 0
8.5 75.00 kg. Crystal Medium Great Britian 285.87 150
5.6 50.00 kg. Roasted Barley Great Britain 272.20 1401
4.0 35.00 kg. Muscavado mørk Generic 350.50 150

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
5.00 kg. Hallertau Northern Brewer Pellet 10.50 43.7 Mash H
3.00 kg. Centennial Pellet 12.00 18.6 15 min.
2.00 kg. Styrian Goldings Pellet 4.10 0.0 0 min.


Yeast
-----

White Labs 5323 Anomolus (Denne gjæren er utgått/slettet hos WL da den inneholdt Diastaticus, Haandbrybruker nå US-05)


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 775.00
Water L: 1937.49 - Before Additional Infusions
Water hL: 19.37 - Before Additional Infusions

L Water Per kg Grain: 2.50 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 78 Time: 0


Total Mash Volume hL: 24.55 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
Jævler. Så stort utstyr har jeg ikke.
 

bjartenataas

Norbrygg-medlem
Fant ut at Ægirs Tors Hammer har samme oppskrift som Breck II. Tiden på fat kan nok forklare hvorfor det ikke er noe særlig humlepreg på sistnevnte.
———
OG 1.121
FG 1.020
IBU 83,6
EBC 32,2
Fermentation temp 21˚c
Yeast WLP001
Malt %
Pale ale malt. 97,8
Caramunich II. 2,2
Mashing temp. Time (min)
62 60
Note: First wort only, mash in twice.
72 15

Hop Gr pr/l. α acid %. IBU in wort Time added
(High α hop)(enough to give 70 ibu)70. 60
Galena. 0,57 12,1 7,8 30
Centennial 1,16 10,3 6,3 10
EKG. 1,35 6,4 - 0
 
Sist redigert:

bjartenataas

Norbrygg-medlem
Denne må brygges. Det er noe spesielt med en maltete lager, kanskje bytte ut beechwood smoked med stjørdalsmalt.

Eldir Julebrygg
OG 1,071
FG 1,018
IBU 17,1
EBC 55,8
Fermentation temp 12˚c
Yeast WLP833
Malt %
Pale ale malt 52,6
Munich II 22,3
CaraRye 3,1
Beech smoked malt 5,3
Melanoidin 5,3
Special W 4,5
CaraAroma 3,3
CaraPils 2,2
Rye malt 1,3

Mashing temp Time (min)
63 60
72 0

Hop Gr pr/l α acid % IBU Time added
Columbus 0,420 15,8 16,1 60
Tettnanger 0,614 3,3 1 5
 

Morten Jensen

Norbrygg-medlem
11.5 plato OG
90% pale ale malt
10% Fawcett pale crystal.
2g/l Cascade i whirlpool
3 g/l Citra tørrhumling
3 g/l Amarillo tørrhumling
1 g/l Chinook tørrhumling

Gjæret med britisk alegjær.

Graff bryggehus sin oppskrift på Portland Pale Ale. Skal prøve ut denne nå snart :)
 
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