2016002 Limfjorsporter klone

Type: All Grain
Batch Size: 23,00 l
Boil Size: 30,18 l
Boil Time: 60 min
End of Boil Vol: 28,08 l
Final Bottling Vol: 21,00 l
Fermentation: hurtig lager
Date: 16 Jan 2016
Brewer: Frank Dåstøl
Asst Brewer: 2016002
Equipment: BB30
Efficiency: 76,00 %
Est Mash Efficiency: 90,2 %
Taste Rating: 30,0
Taste Notes: Original gjær dyrket opp.
Vannjustering (mesk/skyll)
(kvern sviktet, glemte vannjustering)
CaSo4 gips 1,9/1,8
CaCl2 2,7/2,85
CaCo3 kritt 1,8/0
NaHCO3 natron 3,6/0

Prepare for Brewing

  • Create a yeast starter with 2,00 l of wort
  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 37,54 l
  • Water Prep
    Amt Name Type # %/IBU
    3,60 g Baking Soda (Mash 60,0 mins) Water Agent 1 –
    2,85 g Calcium Chloride (Mash 60,0 mins) Water Agent 2 –
    2,70 g Calcium Chloride (Mash 60,0 mins) Water Agent 3 –
    1,90 g Gypsum (Calcium Sulfate) (Mash 60,0 mins) Water Agent 4 –
    1,80 g Chalk (Mash 60,0 mins) Water Agent 5 –
    1,80 g Gypsum (Calcium Sulfate) (Mash 60,0 mins) Water Agent 6 –

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
3,50 kg Munich Malt (17,7 EBC) Grain 7 45,2 %
1,50 kg Smoked Malt (17,7 EBC) Grain 8 19,4 %
1,00 kg Pilsner (2 Row) Bel (3,9 EBC) Grain 9 12,9 %
0,50 kg Black (Patent) Malt (985,0 EBC) Grain 10 6,5 %
0,45 kg Caramunich Malt (110,3 EBC) Grain 11 5,8 %
0,40 kg Chocolate Malt (886,5 EBC) Grain 12 5,2 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19,17 l of water at 73,1 C 66,7 C 60 min
  • Fly sparge with 18,37 l water at 75,6 C
  • 2016002Mesk
  • Add water to achieve boil volume of 30,18 l
  • Estimated pre-boil gravity is 1,069 SG
Boil Ingredients
Amt Name Type # %/IBU
0,40 kg Treacle (197,0 EBC) Extract 13 5,2 %
20,55 g Northern Brewer [10,20 %] – Boil 60,0 min Hop 14 16,5 IBUs
20,55 g Saaz [2,88 %] – Boil 60,0 min Hop 15 4,7 IBUs
10,28 g Hallertauer Mittelfrueh [4,00 %] – Boil 60,0 min Hop 16 3,2 IBUs
0,43 Items Whirlfloc Tablet (Boil 15,0 mins) Fining 17 –
20,55 g Northern Brewer [10,20 %] – Boil 15,0 min Hop 18 8,2 IBUs
20,55 g Saaz [2,88 %] – Boil 15,0 min Hop 19 2,3 IBUs
10,28 g Hallertauer Mittelfrueh [4,00 %] – Boil 15,0 min Hop 20 1,6 IBUs
  • Estimated Post Boil Vol: 28,08 l and Est Post Boil Gravity: 1,077 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 23,00 l

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt Name Type # %/IBU
1,8 pkg German Bock Lager (White Labs #WLP833) [35,49 ml] Yeast 21 –
  • Measure Actual Original Gravity _______     (Target: 1,077 SG)
  • Measure Actual Batch Volume _______     (Target: 23,00 l)
  • Add water if needed to achieve final volume of 23,00 l

Fermentation

2016002ferment

Notes

Lakrisrot 10 gram oppløst i vann 1 uke ut i gjæringen. Tett mesk. 61-63 grader.