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Voss Bryggeri Oregonian

En tråd i 'Lys ale' startet av Andrew Rathband, 19 Okt 2014.

  1. Andrew Rathband

    Andrew Rathband
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    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 please feel free to leave a comment.

    Voss Bryggeri Oregonian

    Pale Malt 92%
    Munich Malt 4%
    Vienna Malt 4%

    Colour 13,5 EBC
    Bitterness: 46 IBU
    Starting Gravity 1.060 (15 plato)
    Finishing Gravity 1.014 (3.5 plato)

    Mash Temperature: 66 degrees celsius

    Boil Time: 90 minutes

    First hops: Northern Brewer at start of boil 5 IBU
    Second Hops: Last 10 minutes of the boil
    Cascade (8%) 3.5 IBU
    Citra (4%) 3.5 IBU
    Irish Moss
    End of boil

    Whirlpool addition: Citra (88%) 35 IBU

    The vast majority of our hoppy beers get their bitterness from hopping in the whirlpool. So with the Oregonian the end hop is added during the whirlpool.

    Oregonian is also dry hopped with Citra at a rate of 1.8g per litre.

    Hope this helps and good luck!
     
    #1 Andrew Rathband, 19 Okt 2014
    Sist redigert: 19 Okt 2014
    Jordalen, StoreMy, Joketil og 19 andre liker dette.
  2. Gahr

    Gahr
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    Norbrygg-medlem

    Dude! That's one big load of dry hops!:)
     
    borander liker dette.
  3. Andrew Rathband

    Andrew Rathband
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    Yeah, forgot the decimal point. Seemed a bit mad to write in hl. Thanks for that.
     
    Benjamin.Londal og borander liker dette.
  4. borander

    borander
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    Bosted:
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    Holy.... That's a lot of hops. Got to brew that.
     
  5. Gahr

    Gahr
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    Norbrygg-medlem

    Ah, you had me wondering for a moment there!
     
    borander liker dette.
  6. Andrew Rathband

    Andrew Rathband
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    Damn decimal points. Funnily enough its not the beer with the most dry hops...
     
  7. C3PO

    C3PO
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    Bergen
    Tasted this at UNA last night. So delicious I just had to ask for the ingredients, and now look what happened :p
     
    Andrew Rathband liker dette.
  8. amatøren

    amatøren
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    Got to brew this WITH the decimal failure.
     
  9. Arve S

    Arve S
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    Norbrygg-medlem

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    Thanks, Andrew!

    For how long do you whirlpool before you start pumping the wort through your heat exchanger?
     
  10. Andrew Rathband

    Andrew Rathband
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    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.
     
    Arve S liker dette.
  11. steinmb

    steinmb
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    Norbrygg-medlem

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    If I get you correct. You do the whirlpool for 10 minutes right after flame out? Meaning that the temperature will stay close to boiling through most of the 10 minutes of whirlpool?
     
  12. Andrew Rathband

    Andrew Rathband
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  13. steinmb

    steinmb
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    Norbrygg-medlem

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    Hi Andrew. Thank you for your swift reply. I plan on dropping the boil kettle temp down to about 91ºC and keep it there while whirlpooling for about 10 minutes and then chill. Will prob. be some hit and miss before I get it right :) I aim for about 10% hop utilization.

    Thanks for sharing the recipe! I know many brewers that have been waiting for it :)
     
  14. Andrew Rathband

    Andrew Rathband
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    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!
     
  15. Willyen

    Willyen
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    Norbrygg-medlem

    Bosted:
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    How loong is the dry hop with citra?
    Thanks for sharing this, i like this beer. :)
     
  16. steinmb

    steinmb
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    Norbrygg-medlem

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    Willing to share what yeast we should use?
     
    NilsOF liker dette.
  17. Andrew Rathband

    Andrew Rathband
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    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.
     
  18. steinmb

    steinmb
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    Norbrygg-medlem

    Bosted:
    Bergen
    Thanks. I'll go with a standard then WLP001
     
  19. Nøkling

    Nøkling
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    Norbrygg-medlem

    Bosted:
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    WLP028 also works surprisingly well with APAs :)
     
  20. steinmb

    steinmb
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    Norbrygg-medlem

    Bosted:
    Bergen
    Thanks for the tip. Never used WLP028 though it look very interesting. Does not mute hop flavors so should do nicely in a hop forward beer. Being a English yeast it prob. lift the malt flavor of the beer a bit? Would be nice to try out another yeast then the trusty WLP001.
     

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