Batch 98 - dry stout

Type: All Grain

Date: 02-02-2008

Batch Size: 25,00 L

Brewer: Jan Chrillesen

Boil Size: 28,62 L

Asst Brewer:

Boil Time: 60 min

Equipment: My Equipment

Taste Rating(out of 50): 35,0

Brewhouse Efficiency: 80,00

Taste Notes:

Ingredients

Amount Item Type % or IBU

2,80 kg Pale Malt, Pearl (Thomas Fawcett) (5,9 EBC) Grain 62,92 %

1,10 kg Barley, Flaked (3,3 EBC) Grain 24,72 %

0,55 kg Roasted Barley (Thomas Fawcett) (1199,7 EBC) Grain 12,36 %

80,00 gm Goldings, East Kent [5,50 %] (60 min) Hops 40,8 IBU

1,00 tsp Yeast Nutrient (Primary 3,0 days) Misc

6,00 ml Lactic Acid (Mash 60,0 min) Misc

0,13 L Horsens Water

1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Beer Profile

Est Original Gravity: 1,043 SG

Measured Original Gravity: 1,041 SG

Est Final Gravity: 1,010 SG

Measured Final Gravity: 1,005 SG

Estimated Alcohol by Vol: 4,31 %

Actual Alcohol by Vol: 4,68 %

Bitterness: 40,8 IBU

Calories: 373 cal/l

Est Color: 76,3 EBC

Color:

Color

Mash Profile

Mash Name: My Mash

Total Grain Weight: 4,45 kg

Sparge Water: 17,08 L

Grain Temperature: 22,2 C

Sparge Temperature: 75,6 C

TunTemperature: 22,2 C

Adjust Temp for Equipment: FALSE

Mash PH: 5,4 PH

My Mash

Step Time Name Description Step Temp

60 min Mæskning Add 16,00 L of water at 68,4 C 64,0 C

10 min Udmæsk ning Heat to 77,0 C over 15 min 77,0 C

Mash Notes:

Carbonation and Storage

Carbonation Type: Corn Sugar

Volumes of CO2: 2,4

Pressure/Weight: 141,6 gm

Carbonation Used: -

Keg/Bottling Temperature: 15,6 C

Age for: 28,0 days

Storage Temperature: 11,1 C

Notes

Sparge med 19 liter
Roasted barley valses så fint som muligt - kørt igennem maltkværn 2 gange på samme indstilling som anvendes til rugmalt
Gær - 2 gamle pakker US-56 - rehrydreret i 35 grader varmt, kogt vand
6 ml mælkesyre i mæsk
OG: 10.3P og 24 liter = 74% effektivitet