RKB #044 Lucia Saison

Dette er et brygg jeg brygget før jul for å ha et litt lett øl gjennom vinteren. Denne er inspirert av 7 Fjell sin Tippetue Saison. Men ettersom jeg brygget dette ølet lucia-helgen, ble det Lucia Saison.

Har begynt å se litt nærmere på vannjustering og ikke bare følge Gahrs anbefalinger. Til dette så bruker jeg excel-arket Bru’n Water som er utviklet av Martin Brungard. Se https://sites.google.com/site/brunwater for mer informasjon.

Både mine tilsetninger til meskevann og ph-justering av skyllevann, samt gjæringsprofil, finner du i mine notater under oppskriften.

RKB #044 Tippetue Saison

Brewdate: 12 Dec 2015
Brewmaster: Anders
Style: Saison – D
Type: All Grain
Equipment: The Grainfather

Recipe Specifications
Estimated Mash Efficiency: 75,0 %
Estimated OG: 1,060 SG
Estimated FG: 1,014 SG
Bitterness: 33,5 IBUs – Rager
Color: 23,3 EBC █████
Batch Size (fermenter): 25,00 l
PreBoil Volume: 28,00 l
Estimated PreBoil SG: 1,054 SG
Boil Time: 60 Minutes

Ingredients

Mash Ingredients

Amt

Name

Type

#

%/IBU
3,00 kg Pale Malt 5-7 EBC/3L (6,0 EBC) Grain 1 45,4 %
1,81 kg Pilsnermalt “Heidelberg” (3,0 EBC) Grain 2 27,3 %
0,46 kg Oats, Flaked (2,0 EBC) Grain 3 6,9 %
0,45 kg Caramunich I 90 EBC (90,0 EBC) Grain 4 6,8 %
0,45 kg Carapils, 5 EBC (5,0 EBC) Grain 5 6,8 %
0,45 kg Crystal Malt – 120EBC/61L (120,0 EBC) Grain 6 6,8 %
Boil Ingredients

Amt

Name

Type

#

%/IBU
13,00 g Green Bullet [13,50 %] – Boil 60,0 min Hop 7 22,7 IBUs
0,25 Items Portafloc (Boil 15,0 mins) Fining 8
33,50 g Bobek (Styrian Golding B) [5,80 %] – Boil 15,0 min Hop 9 6,7 IBUs
0,51 tsp Yeast Nutrient (Boil 5,0 mins) Other 10
33,50 g Bobek (Styrian Golding B) [5,80 %] – Boil 2,0 min Hop 11 4,2 IBUs
Fermentation Ingredients

Amt

Name

Type

#

%/IBU
1,0 pkg Belle Saison (Lallemand #-) [23,66 ml] Yeast 12

Total Grain Weight: 6,61 kg
Total Hops Weight: 80,00 g

Mash Schedule:
Mash profile: GF, 67’c 20 min, 72’c 20 min, mash out 77’c 10 min

Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 20,99 l of water at 72,5 C 67,0 C 20 min
Sacc step 2 Heat to 72,0 C over 10 min 72,0 C 20 min
Mash Out Heat to 77,0 C over 5 min 77,0 C 10 min

Fermentation:
Primary fermenting: 21,0 C for 5,00 days
Secondary fermenting: 27,0 C for 5,00 days
Tertiary fermenting: 18,3 C for 7,00
Age beer at: 8,0 C @ 30,00 days

Notes:
Inspirasjon: http://www.7fjellbryggeri.com/brewourtippetuepetitsaison men justert etter hva jeg hadde av råvarer.

Bru’n Water v.3.4 Water Adjustments
Beer name: Tippetue
Water profile: Yellow Balanced
Mineral Additions (gm) Mash Sparge
Kalsiumsulfat CaSO4 (Gypsum) 1,3 0,7
Kalsiumklorid CaCl2 1,3 0,7
Magnesiumsulfat MgSO4 (Epsom Salt) 1,3 0,7
Magnesiumklorid 0,0 0,0
Bordsalt 0,0 0,0
Bakepulver 0,0 Not Recommended
Kalsiumkarbonat CaCO3 (Chalk) 0,0 Not Recommended
Kalsiumhydroksid (Pickling Lime) 0,0 Not Recommended
Mash Acid Additions     
Lactic 88 % 1,50 (ml)
Sparge Acid Addtions
Lactic 88 % 0,76 (ml)

Bryggedagen:
Justerte mølla ned til 1,1 mm
Glemte å tilsette havren, så denne ble blandet inn i mesken på 72 minutter steget.
Justerte opp Bobek på de to siste tilsetningene for å bruke opp siste rest.

Tok en jod-test når utmesk startet, den viser at alt sukker er konvertert.

Preboil: 28 liter, 1.051
OG: 25 liter, 1.059

12.12.2015 Gjæringsdunken 22 liter, OG 1.059

Gjæringsprofil STC-1000p
https://04377c9983bdba740a8b0c997fe97f76c5789b26.googledrive.com/host/0B7OSUyUx3xJzUVlLdkFyQ1lMLTg/hextabbed.html

sp0: 21 [°C]
dh0: 6 [h]
sp1: 21 [°C]
dh1: 120 [h]
sp2: 27 [°C]
dh2: 120 [h]
sp3: 27 [°C]
dh3: 48 [h]
sp4: 1.0 [°C]
dh4: 0 [h]
sp5: 0.0 [°C]

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments Protected by WP-SpamShield for WordPress