BeerSmith™ Recipe Cloud

Notes

Bruggað 28-10-2020 Engar mælingar gerðar. 19-03-2020 Bruggað Stout 06 04 2020 Settur í ísskáp til að setja gruggið. Ca 8.5 stiga hiti. 14-04-2020 Bjór tekinn af set kút. 15-04-2020 Bjór kolsýrður 8-11-19 Bruggað Shout out Stout 25-11-2019 Kaffibaunir settar út í. 30-11-19 Gruggið látið setjast í kæli 01 04 2019 Bruggað 17 11 2018 Bruggað OG I.062 14 12 2018 MG 1.008 17 12 2018 Mg 1.008. Bjórinn settur í kælibox. 20 10 2018 14 03 2018 Bruggað M OG 1.060 Bruggað 20 11 2017 M OG 1.060 03 12 17 Settur á nýjan kút M G 1.010. Smakkast vel. Bruggað 080217 Measured OG 1.062 Bætti við 1.5 ltr. af soðnu vatni.Niðurstaðan varð 20 ltr. Þarf að stilla vegna mikillar uppgufunar i nyja pottinum. Gott bragð. 090317 MFG 1010 Bruggað 07 09 2016 Measured OG 1.070 Bætti við 1.5 ltr. af vatni til að fa 21 ltr. Muna eftir að setja vaniluna i Stautinn fimm teskeiðar. Bruggað 15 03 2016. OG 1.050 ath bilaði hitamælir. Giskaði a hitann. Gekk illa að hella af potti yfir i kut. Sett á kút 18 04 16 FG 1.016 Bruggað 28 12 2015 Stout nr. 5 Ekkert ovænt kom upp i bruggun. Gleymdi að taka OG. Gef mer að það se milli 1.058 og 1.062 sem sagt 1.060. FG 1.018 19 01 2016 Setti 1 vanilustong skorna i tvennt i bleyti i viski i 3 solahringa. Setti 5 teskeiðar af þessum vokva i stoutinn og setti bjorinn i kut sem eg setti i isskapinn til kælingar. Bruggað 07 11 2015 Stout nr.4 Bætti 1 ltr. I rett fyrir lokin. Það var oþarfi. Magnið var 23 ltr. OG 1.058 21.11 2015 Hiti 18 g. FG 1.014 Bjor tekinn af gernum. Bruggað 18 09 2015 Stout nr. 3 Mælt OG 1,062 FG 02 10 15 1014 FG 03 10 15 1016 FG 05 10 15 1015 FG 07 10 15 1014 Stout nr. 2 Setti síðasta skammtinn af humlum í þegar hitinn var kominn niður í 70 gráður (gleymdi mér,átti að vera við suðu.). 20.09.15 Gerjun var a fullum krafti i gær.En virðist dottin niður i dag.Eg hafði ekki sprengt næringuna i pakkanum. Það ætti þo ekki að hafa ahrif. Hitinn er 20 c. 2015 10 11bjor settur a þrystikut hiti ur isskap 5st7i7g Stout nr. 1 Lengdum meski tíma um 30 min. vegna þess að við gleymdum að setja haframjölið í uppskriftina, þannig nær haframjölið 45 min í meskingu. OG 1,062 (68% nýtni) SG eftir 1 viku var 1,020 Notes Added 107-108 gr of Corn Sugar to get 2,3 volumes of CO2 at 19 C (Dori segir að beer tempið sem miðað er við við útreikning á priming sykri sé hæsta beer tempið sem bjórinn náði, þe. primary fermentation tempið) Bottled after 3 weeks, 6 bottles around 3 litres were bottled with 1/4 teaspoon of organic vanilla extract, it tasted delicious, can’t wait for it to carbonate. On wednesday after 3 days in Secondary took a hydrometer reading and it had not lowered, bubbling had stopped so I put it in the cool room to condition. on Sunday, after 8 days, racked it to secondary, the airlock started to bubble a little, perhaps the fermentation was stuck and the secondarying roused the yeast? hydrometer tests showed 1024 (1020 if making up for the meters calibration errors) 3 days in a row. All Gravity readings lowered by 1,004 points as the hydrometer reads boiled water 1,004 higher at 20 C calibration temperature. 6 days in, tasted GREAT, coffe stoutish, the gravity shows 24 so it is not ready, however the airlock hasn’t been bubbling for a few days. The attenuation of this yeast is 70-75% according to the Whitelabs homepage, after 6 days it has reached 65% attenuation so a little off, but the beer still tastes great. (my hydrometer is supposed to calibrate at 20 C but when I take a hydrometer reading of boiled water at 20 C it always reads 1004 instead of 1000 so I guess the hydrometer is 4points off). At 10 am on the 4th day the bubbles in the airlock had stopped and the Kareusen had started to settle, when I went to sleep at midnight it was still bubbling regularly. Pitched yeast around 4-5 pm to wort cooled down to 24 C (in less than 10 min with the new homemade wortchiller) and vigourously shaked by Dave and me for a minute. When I woke up at 11 am the day after the airlock was already bubbling, not vigourously but steady. Have been filling the airlock with Iodophor as it seems to bubble out of the airlock as the beer ferments. Missed the mashtemp by a few degrees (perhaps 61 degrees?), so we drew a gallon out of the mashtun, heated it up until nearly boiling and put it back in the mash tun this got the temperature up to 64 which was what we were aiming for. See original recipe below. Rogue Pacman yeast if available, if not Wyeast 1056 American Ale. Our Brewshop only carries Whitelab and we are going to use California Ale V WLP051 (Sierra Nevada strain the guy said). will be making a 1 liter starter. The homebrew shop also did not have hop pellets so we got the hop leaves. 56,6 gr hop pellets became 60 gr hop leaves and 28,30 gr pellets became 30 gr leaves. (the Alpha units were aroound 7.4% not 5.5 as seen in the first recipe) Looking at the bill, the homebrew shop guy substituted American Pale malt 2 Row with Marris Otter pale malt and Crystal 120 with crystal 40. (We will add 200gr of Crystal 135-165 for raisin flavour and darkness since we only got Crystal 40L. Og rises from 1,061 to 1,63) The grain and yeast cost was around $45 all in all. Should ferment below 70 F (21,1C), preferably below/around 68 F (20 C). Can you brew it recipe: 6gallons 90 min boil 70% efficiency anticipated SG 1,059 60,4 IBU SRM 46 67% American 2 row pale malt 4,43kg 10,2% Chocolate malt 0,68kg 10,2% Crystal 120 0,68kg 9,9% flaked oats 0,65 1,5% Roasted Barley 100g (because of changed RB cquantity the % are a little off) (They used 2% roasted barley adjusted from 2,9% roasted barley 180grams based on an old email John Maier had sent but according to the interview it is about a 1,5 % 100gr which they feel they should have used afterwards). Hops: 68grams Cascade pellets (6,4% Alpha) (60 min) 60 IBU 34grams Cascade pellets (0 min) Yeast: Rogue Pacman pitched at 60 F Mash 148 F