2016011 Belgisk surøl

Belgisk surøl

Gueuze (17 E)

Type: All Grain
Batch Size: 27,00 l
Boil Size: 31,27 l
Boil Time: 60 min
End of Boil Vol: 29,17 l
Final Bottling Vol: 26,00 l
Fermentation: Ale, Three Stage

Date: 17 Dec 2016
Brewer: Frank Dåstøl
Asst Brewer: 2016011
Equipment: BB30
Efficiency: 84,00 %
Est Mash Efficiency: 87,1 %

Ingredients
3,50 kg Pilsner (2 Row) Ger (3,9 EBC) Grain 1 56,9 %
2,00 kg Wheat Malt, Ger (3,9 EBC) Grain 2 32,5 %
0,65 kg Special B Malt (354,6 EBC) Grain 3 10,6 %
6,00 g Columbus (Tomahawk) [13,60 %] – Boil 60,0 min Hop 4 7,2 IBUs
1,0 pkg Belgian Sour Mix 1 (White Labs #WLP655) [50,28 ml] [Add to Secondary] Yeast 5 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1,059 SG
Est Final Gravity: 1,018 SG
Estimated Alcohol by Vol: 5,4 %
Bitterness: 7,2 IBUs
Est Color: 35,7 EBC

Measured Original Gravity: 1,057 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 6,2 %
Calories: 533,3 kcal/l
Mo

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 23,28 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5,41
Measured Mash PH: 5,20

Total Grain Weight: 6,15 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps
Mash In Add 14,14 l of water at 77,1 C 69,0 C 60 min

Sparge: Fly sparge with 23,28 l water at 75,6 C
Modnet i PET kar med Franske eiketerninger, medium roast, og eikestav gjennom korken i 10 mnd.
Tappet på flaske September 2017