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OG: FG: Result:

Notes

My equipment is old school, welded from water heaters, and can make a 50 L batch. Boiling pot (65L), Rinsing pot (53L), and mash pot (using a 51L Igloo beach cooler) A copper ring-line with small holes around the bottom inside, with a solid tube up to the top, function as a pipette going to the boiling pot below. Copper pipes mada like an "H" with many small holes, lying on top of the Igloo, functioning like an irrigation system from the Rinsing pot (80ºC) I am using 2 x 25L Fermentation pots. Water for the mash: 35L heated in the boiling pot to 76ºC, mixed with the malt in the Igloo. Temp. stabilizing at 64-65ºC Leave for 1,5 hour. Using only one temperature step. Rinsing pot filled with 53L, heated to 80ºC, Rinsing the mash on top, while using the pipette system in the bottom. Should be done slowly, approximately 45 minutes. Boil for 60 min. Will use approximately 1,5 Kg gass. Empty gass container weighs 6,5 Kg. Add bitter hops after skimming. Boil for 60 min. Add clarifying agent (Protafloc -1 tablet ) 15 minutes befor end of boiling time Add Cooler 10 minutes befor end of boiling time Cool to 25-30ºC. Measure OG (Original Gravity) Add pure Oxygen for 1 minute in each fermentation container after Yeast has been added, and leave in 20ºC until the plopping from the fermentation lock is well in action. Set fermentation pots in 20ºC until FG (Final gravity) is arround 1015 Sugar solution into 50L Barrel: 7dl Water with 250g sugar. Leave in 20ºC for 2 weeks to carbonize., thereafter in 10ºC for at least 3 weeks. Should be served at 10ºC. In Norwegian: Vann til mesking: 35 liter varmes til 76ºC, blandes med malt og ender på 64-65ºC La meske i 1,5 time. Dette ølen meskes på kun en temperatur Nesten full skyllegryte (53L) på 80ºC skylles igjennom. Tar ca 45 min. Koke 1 t Totalt går det med ca 1,5 kg gass. Tom gassflaske veier 6,5 kg. Bitterhumle i etter oppkok og avskumming. Kokes 1 time. Klarningsmiddel i 15 min. før slutt koking Sett i kjøleren 10 min. før slutt koking Kjøles til 25-30ºC. Mål OG. Brus inn ren Oksygen i 1 minutt i hver gjæringsdunk før lokk settes på. Gjæres ned til FG:1015 på 20ºC Vann i sukkerlakenlaken: 7dl Sukker i sukkerlaken: 250g La stå i 20ºC i 2 uker for ettergjæring, før lagring i minst 3 uker i 10ºC. Bør serveres på rundt 10ºC.