Månadsarkiv: januari 2015

Metod att brygga Lageröl

Metod att jäsa lager från:http://brulosophy.com/methods/lager-method/

Kortfattat på svenska:
Kyl till 9c och häll i Jästen.
Jäs i 10-12c i 5 dagar
Dag 5: Ska den vara 50% utjäst.
Dag 6: Öka temperaturen med 2c var 12e timma tills man når 19c. (Bör ta ca 2-3 dagar.)
Håll den på 19c i 2-3 dagar så att ölen jäser ut och städar upp.
Dag 11 Mät FG.
Kallkrasha i -1c 3 dagar.
Dag 14: Blanda i Gelantin.
Vänta 3 dagar.
Dag 18: Tappa på fat.
Lagra i 3 veckor.
Njut.

 

Here’s the method I’ve been using that seems to work best:

  • Chill wort to pitching temp (48°-53°F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50°-55°F), and leave beer to ferment 5 days. (+5 days)
  • On the morning of the 5th day (beer should be over 50% attenuated), remove probe from side of fermentor (optional- may not matter) so it measures ambient temp inside chamber and bump regulator up 3°-5°F; continue raising ambient temp 3°-5°F every 12 hours until you reach 65°F then leave it for 2-3 days to finish fermenting and cleaning up. (+5 days = 10 days)
  • On day 11, start ramping the ambient temp of the chamber down 5°F every 12 hours until it reaches 30°F and let it cold crash/lager for 3-4 more days. (+8 days = 18 days)
    • NOTE: I chose to do this originally due to my concern about stressing yeast, though I’ve heard from a number of folks it doesn’t seem to have any negative impact on their beer. I have skipped the ramping step a couple times now and noticed no off-flavors. This skimmed 5 days off the entire schedule. Proceed as you see fit.
  • Rack cold (and usually very clear) beer to kegs, put kegs in kegerator/keezer on gas, leave for a week, serve! (+7 days = 24 days)

Batch 18 – Kölsch

Kölsch (6 C)

Type: All Grain
Batch Size: 40,00 l
Boil Size: 47,68 l
Boil Time: 60 min
End of Boil Vol: 43,68 l
Final Bottling Vol: 38,00 l
Fermentation: Koelsch (Kolsch), Two Stage
Date: 03 Jan 2015
Brewer: Andreas Ekström
Asst Brewer:
Equipment: Kittel 50l 40l Batch
Efficiency: 88,00 %
Est Mash Efficiency: 92,4 %
Taste Rating: 30,0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
7,00 kg Viking Pilsner Malt (3,7 EBC) Grain 1 93,3 %
0,50 kg Viking Münchermalt (18,0 EBC) Grain 2 6,7 %
81,82 g Hallertauer Mittelfrueh [4,80 %] – Boil 60,0 min Hop 3 24,6 IBUs
2,11 Items Whirlfloc Tablet (Boil 15,0 mins) Fining 4
1,8 pkg German Ale/Kolsch (White Labs #WLP029) [35,49 ml] Yeast 5

Gravity, Alcohol Content and Color

Est Original Gravity: 1,052 SG
Est Final Gravity: 1,009 SG
Estimated Alcohol by Vol: 5,5 %
Bitterness: 24,6 IBUs
Est Color: 7,0 EBC
Measured Original Gravity: 1,051 SG
Measured Final Gravity: 1,012 SG
Actual Alcohol by Vol: 5,1 %
Calories: 477,8 kcal/l

Mash Profile

Mash Name: Temperature Mash, 1 Step, Light Body
Sparge Water: 35,63 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 7,50 kg
Grain Temperature: 19,2 C
Tun Temperature: 19,2 C
Mash PH: 5,20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 25,06 l of water at 69,6 C 64,4 C 75 min
Mash Out Heat to 75,6 C over 10 min 75,6 C 10 min

Sparge: Fly sparge with 35,63 l water at 75,6 C

Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 102,64 KPA
Keg/Bottling Temperature: 7,2 C
Fermentation: Koelsch (Kolsch), Two Stage
Volumes of CO2: 2,5
Carbonation Used: Keg with 102,64 KPA
Age for: 30,00 days
Storage Temperature: 17,2 C

Notes

Batch 01 – Amber Ale

Type: All Grain
Batch Size: 20,00 l
Boil Size: 23,80 l
Boil Time: 120 min
End of Boil Vol: 20,80 l
Final Bottling Vol: 19,00 l
Fermentation: Ale, Single Stage
Date: 17 Sep 2013
Brewer: Andreas Ekström
Asst Brewer:
Equipment: BIELMEIER Preserving Cooker(29 L) – BIAB
Efficiency: 72,00 %
Est Mash Efficiency: 72,0 %
Taste Rating: 30,0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
4,20 kg Viking Pale Ale (4,6 EBC) Grain 1 91,3 %
0,30 kg Viking Carapale (8,0 EBC) Grain 2 6,5 %
0,10 kg Viking Caraplus 150 (150,0 EBC) Grain 3 2,2 %
10,00 g Northern Brewer [8,50 %] – Boil 60,0 min Hop 4 11,5 IBUs
100,00 g Saaz [4,00 %] – Boil 20,0 min Hop 5 32,7 IBUs
2,0 pkg Nottingham Yeast (Lallemand #-) [23,66 ml] Yeast 6

Gravity, Alcohol Content and Color

Est Original Gravity: 1,051 SG
Est Final Gravity: 1,014 SG
Estimated Alcohol by Vol: 4,8 %
Bitterness: 44,1 IBUs
Est Color: 12,0 EBC
Measured Original Gravity: 1,069 SG
Measured Final Gravity: 1,015 SG
Actual Alcohol by Vol: 7,1 %
Calories: 658,9 kcal/l

Mash Profile

Mash Name: Single Infusion, Full Body
Sparge Water: 13,71 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 4,60 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Mash PH: 5,20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 12,00 l of water at 75,7 C 68,9 C 45 min
Mash Out Add 4,80 l of water at 94,7 C 75,6 C 10 min

Sparge: Fly sparge with 13,71 l water at 75,6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 101,69 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Single Stage
Volumes of CO2: 2,3
Carbonation Used: Bottle with 101,69 g Table Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

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