Dec 21, 2016 - Fly sparge with 37,30 l water at 75,6 C. â¢. ⢠Add water to achieve boil volume of 49,75 l. ⢠Estima
Summer Ale - 40 L - CASA OLEC Blonde Ale (18 A)
Type: All Grain Batch Size: 40,00 l Boil Size: 49,75 l Boil Time: 60 min End of Boil Vol: 43,75 l Final Bottling Vol: 38,00 l Fermentation: Fermentação Ale - OLEC Date: 21 Dec 2016 Brewer: Guilherme Asst Brewer: Equipment: Kit 40 L OLEC Efficiency: 70,00 % Est Mash Efficiency: 73,5 % Taste Rating: 30,0 Taste Notes:
Prepare for Brewing • • • •
Clean and Prepare Brewing Equipment Total Water Needed: 63,01 l Mash Water Acid:
•
Mash or Steep Grains
Mash Ingredients Amt
Name
Type
#
%/IBU
7,00 kg
Pilsner (Weyermann) (3,3 EBC)
Grain
1
90,3 %
0,50 kg
Wheat Malt, Pale (Weyermann) (3,9 EBC)
Grain
2
6,5 %
0,25 kg
Melanoidin (Weyermann) (59,1 EBC)
Grain
3
3,2 %
Mash Steps Name
Description
Saccharification Add 25,72 l of water at 69,3 C
Step Step Temperature Time 64,4 C
75 min
Mash Out • •
Heat to 75,6 C over 10 min
75,6 C
10 min
Sparge Water Acid: Fly sparge with 37,30 l water at 75,6 C
• • •
Add water to achieve boil volume of 49,75 l Estimated pre-boil gravity is 1,036 SG
Boil Ingredients Amt
Name
Type
#
%/IBU
8,00 g
Ella (aka Stella) [15,00 %] - Boil 60,0 min
Hop
4
8,2 IBUs
2,00 Items
Whirlfloc Tablet (Boil 15,0 mins)
Fining
5
-
12,00 g
Ella (aka Stella) [15,00 %] - Boil 15,0 min
Hop
6
6,1 IBUs
30,00 g
Ella (aka Stella) [15,00 %] - Boil 5,0 min
Hop
7
6,1 IBUs
•
Estimated Post Boil Vol: 43,75 l and Est Post Boil Gravity: 1,043 SG
Cool and Transfer Wort • • •
Cool wort to fermentation temperature Transfer wort to fermenter Add water if needed to achieve final volume of 40,00 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients Amt
Name
2,0 pkg
Nottingham Yeast (Lallemand #-) [23,66 ml] Yeast
• • •
Type
#
%/IBU
8
-
Measure Actual Original Gravity _______ (Target: 1,043 SG) Measure Actual Batch Volume _______ (Target: 40,00 l) Add water if needed to achieve final volume of 40,00 l
Fermentation • • •
21 Dec 2016 - Primary Fermentation (5,00 days at 17,0 C ending at 17,0 C) 26 Dec 2016 - Secondary Fermentation (5,00 days at 17,0 C ending at 17,0 C) 31 Dec 2016 - Tertiary Fermentation (4,00 days at 1,0 C ending at 1,0 C)
Dry Hop and Bottle/Keg • • • •
Measure Final Gravity: _________ (Estimate: 1,008 SG) Date Bottled/Kegged: 04 Jan 2017 - Carbonation: Bottle with 223,52 g Corn Sugar Age beer for 7,00 days at 22,0 C 11 Jan 2017 - Drink and enjoy!
