#64 Elektrisk (session)

All Grain Recipe

Submitted By: K2bssn (Shared)
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Brewer: Kjartan Tobiassen
Batch Size: 6.08 galStyle: American Pale Ale (10A)
Boil Size: 7.93 galStyle Guide: BJCP 2008
Color: 6.4 SRMEquipment: Sjøkrigar BeerBrew 30
Bitterness: 39.8 IBUsBoil Time: 60 min
Est OG: 1.047 (11.7° P)Mash Profile: BB30 67C 60min 22liter
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage 20C
ABV: 4.6%Taste Rating: 20.0

Ingredients
Amount Name Type #
7 lbs 7.93 oz BEST Pale Ale (BESTMALZ) (3.0 SRM) Grain 1
1 lbs 10.34 oz Vienna (BestMälz) (4.1 SRM) Grain 2
1 lbs 1.64 oz Caramel Pils (BestMälz) (2.5 SRM) Grain 3
8.82 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
0.28 oz Amarillo 2016 [8.7%] - Boil 60 min Hops 5
0.18 oz Galena [14.2%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
2.00 g Yeast Nutrient (Boil 15 min) Misc 8
0.88 oz Amarillo 2016 [8.7%] - Boil 10 min Hops 9
0.88 oz Galena [14.2%] - Boil 10 min Hops 10
1.62 oz Galena [14.2%] - Boil 0 min Hops 11
0.88 oz Amarillo 2016 [8.7%] - Boil 0 min Hops 12
1.06 oz Citra 2016 [14.2%] - Dry Hop 7 days Hops 13

Notes

Oppskriften beskriver mesking på 160F (71C). Jeg endret dette til 67C. Centennial er byttet ut med Galena. Derfor er også mengdene justert. La i tillegg på noe ekstra Galena på 0 min (tømte pakken). Original oppskrift fra The Electric Brewery: 11.3 lb Domestic 2-Row Malt (67.7%) 2.5 lb Weyermann Vienna Malt (15.5%) 0.9 lb Crystal Malt 40L (5.6%) 1.8 lb Carapils®/Carafoam® (11.2%) 0.5 oz Centennial Hops (10.9%) - added first wort*, boiled 60 min [4.8 IBU] 0.5 oz Amarillo Hops (8.7%) - added first wort*, boiled 60 min [3.8 IBU] 1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min 2 oz Centennial Hops (10.9%) - added during boil, boiled 10 min [13.6 IBU] 2 oz Amarillo Hops (8.7%) - added during boil, boiled 10 min [10.9 IBU] 2 oz Centennial Hops (10.9.2%) - added during boil, boiled 0 min 2 oz Amarillo Hops (8.7%) - added during boil, boiled 0 min 24 g Fermentis Safale US-05 dry yeast 2 oz Citra Hops (11.1%) - added dry to secondary fermenter Mash 160F (71C)

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