Eirik Indregård skrev:
Hei godtfolk.
Kona har bestilt fruktig hveteøl, så da blir første forsøk på meske-i-sekken (noen som har noen bedre forslag på norsk, eller finnes det noe norsk uttrykk for dette) dette. Er det noen som har noen tips til enkle og fruktige oppskrifter? Er det slik at det skummer mer når man mesker enn når man brukes ekstrakt? Kjelen jeg har er kanskje litt snau, det går akkurat med ekstrakt - setter 10 liter, og kjelen tar akkurat det.
Jeg brygget denne og den ble veldig godt mottatt av kona og hennes arbeidskolleger.
Brew Type: All Grain Date: 10.04.2011
Style: Witbier Brewer: Brad Smith
Batch Size: 21,00 L Assistant Brewer:
Boil Volume: 25,29 L Boil Time: 90 min
Brewhouse Efficiency: 75,00 %
Brewing Steps Check Time Step
10.04.2011 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 29,60 L water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
2,10 kg Pilsner (2 Row) UK (2,0 EBC) Grain
2,00 kg Wheat, Flaked (3,2 EBC) Grain
0,20 kg Oats, Flaked (2,0 EBC) Grain
-- WARNING: Preheat Mash Tun - No equipment adjustments made!
2 min Mash Ingredients
Protein Rest: Add 17,93 L of water at 53,6 C
10 min - Hold mash at 51,0 C for 10 min
2 min Saccharification: Decoct 6,77 L of mash and boil it
45 min - Hold mash at 67,0 C for 45 min
10 min Mash Out: Heat to 75,0 C over 10 min
5 min - Hold mash at 75,0 C for 5 min
-- Sparge with 7,66 L of 75,6 C water.
-- Add 4,00 L water to achieve boil volume of 25,29 L
-- Estimated Pre-boil Gravity is: 1,038 SG with all grains/extracts added
Boil for 90 min Boil Ingredients
Boil Amount Item Type
60 min 24,00 gm Goldings, East Kent [5,00 %] (60 min) Hops
5 min 5,00 gm Challenger [7,50 %] (5 min) Hops
5 min 15,00 gm Coriander Seed (Boil 5,0 min) Misc
5 min 40,00 gm Orange Peel, fresh (Boil 5,0 min) Misc
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 21,00 L
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
10.04.2011 Measure Original Gravity: ________ (Estimate: 1,046 SG)
10.04.2011 Measure Batch Volume: ________ (Estimate: 21,00 L)
5 days Ferment in primary for 5 days at 20,0 C
15.04.2011 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 20,0 C
22.04.2011 Measure Final Gravity: ________ (Estimate: 1,011 SG)
-- Keg beer at 15,6 C at a pressure of 149,5 KPA
4,0 Weeks Age for 4,0 Weeks at 11,1 C
20.05.2011 Sample and enjoy!
Taste Rating (50 possible points): 47,0
Great tasting Wit! A summer favorite! Lacy white head that lasts and lasts. Distinctive, light wheat beer with a hint of spice.
Notes
Tappet over på fat idag 22.04.11
