#22 - Sivs Hyld'est

All Grain Recipe

Submitted By: mgades (Shared)
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Brewer: Morten Gade Sørensen
Batch Size: 6.08 galStyle: Weizen/Weissbier (15A)
Boil Size: 7.30 galStyle Guide: BJCP 2008
Color: 6.0 SRMEquipment: 25 ltr. Nimbus - RS270
Bitterness: 12.8 IBUsBoil Time: 60 min
Est OG: 1.052 (13.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, 7d @ 19C + 7d @ 20C
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.23 gal Rødekro Vandværk Water 1
5.60 ml Lactic Acid (Mash 60 min) Misc 2
14.11 oz Havreskaller (0.0 SRM) Adjunct 3
5 lbs 8.18 oz Pilsner Malt (Fuglsang) (1.7 SRM) Grain 4
5 lbs 8.18 oz Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 5
3.53 oz Oats, Flaked (1.0 SRM) Grain 6
0.88 oz Tettnang 2012 [4.4%] - Boil 60 min Hops 7
10.00 g Irish Moss (Boil 10 min) Misc 8
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
160.00 g Hyldeblomst (Boil 5 min) Misc 10
0.71 oz Tettnang 2012 [4.4%] - Steep 5 min Hops 11
1.0 pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast 12

Notes

#Remove from inventory udført# Gæres i http://gorenje.gadecs.com 5,6 ml mælkesyre (0,292/liter) tilsættes 16 liter Rødekro vand for at opnå en mæske pH på 5.4 (ifølge Bru'n Water) 10/06-2014: Gærstarter lavet med 1,5L vand kogt i 15 min. med 150g lys DME. WLP380 gær fra Bryg #21 (Lærkehvede) genbrugt. Står i bryggerset i sommervarmen og gør sig klar :) Brygdag: 15/06-2014: Tappet 12/07-2014: 19L på fad og 3 x 0,5L flasker (med 1,5 "karboneringsdrops" i hver flaske).

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