2017023 Oud Bruin V3

Type: All Grain
Batch Size: 25,00 l
Boil Size: 34,08 l
Boil Time: 60 min
End of Boil Vol: 27,08 l
Final Bottling Vol: 24,00 l
Fermentation: Ale, Two Stage
Date: 16 Sep 2017
Brewer: Frank Dåstøl
Notes: På tønne 10/12-2017.
Tidligere tilsatt dregs fra Cantillon.
Ingredients
Amt Name Type # %/IBU
2,00 kg Pale Malt (2 Row) DK (7,0 EBC) Grain 1 33,9 %
2,00 kg Wheat Malt, Ger (3,9 EBC) Grain 2 33,9 %
1,00 kg Special B Malt (354,6 EBC) Grain 3 16,9 %
0,50 kg Carared (39,4 EBC) Grain 4 8,5 %
0,40 kg BEST Red X (BESTMALZ) (30,0 EBC) Grain 5 6,8 %
27,00 g East Kent Goldings (EKG) [5,00 %] – Boil 60,0 min Hop 6 15,0 IBUs
1,0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23,66 ml] Yeast 7 –
0,5 pkg Belgian Sour Mix 1 (White Labs #WLP655) [50,28 ml] [Add to Secondary] Yeast 8 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1,047 SG
Est Final Gravity: 1,010 SG
Estimated Alcohol by Vol: 4,8 %
Bitterness: 15,0 IBUs
Est Color: 52,3 EBC
Measured Original Gravity: 1,047 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 4,8 %
Calories: 436,7 kcal/l

Mash Profile

Mash Name: Braumeister 3 step 65gr 75% efficiency
Sparge Water: 13,77 l
Mash Steps
Name Description Step Temperature Step Time
Protein Mode Heat to 65,0 C over 5 min 65,0 C 90 min
add malt pipe Add 24,00 l of water and heat to 65,0 C over 20 min 65,0 C 0 min
Mash Out Heat to 77,0 C over 5 min 77,0 C 10 min

Sparge: Fly sparge with 13,77 l water at 78,0 C

Mash Notes: 4 step long maltose, short mash out profile produces light body and more attenuation. Brad Smith recommends these temperatures for Lagers and also recommends pitching the yeast at the low fermentation temperature. ??% total efficiency if slow sparging is used

Notes

24L meskevann
Skyll 9,5L
Preboil 1,040
Preboil 35L
Postboil 28L 1,047
Mauribrew Draughts
Belgian Sour Mix

Tilsatt 1 kg kirsebær pure på 4,5L