fredag 22 oktober 2010

Niklas Porter

Brew Type: Extract
Date: 2010-05-25
Style: Porter
Batch Size: 20 L
Boil Volume: 11 L
Boil Time: 60 min

Amount Item Type % or IBU
1,00 kg Extra Light Dry Extract (5,9 EBC) Dry Extract 21,1%
2,50 kg Amber Dry Extract (24,6 EBC) Extract 52,6%
0,60 kg Black (Patent) Malt (985,0 EBC) Grain 12,6%
0,45 kg Chocolate Malt (886,5 EBC) Grain 9,5%
0,20 kg Caramel/Crystal Malt - 80L (157,6 EBC) Grain 4,2%
60,00 gm Cascade [7,60%] (60 min) Hops 27,9 IBU
25,00 gm Cascade [7,60%] (10 min) Hops 4,2 IBU
25,00 gm Cascade [7,60%] (5 min) Hops 2,3 IBU
1 Pkgs British Ale II (Wyeast Labs #1335) Yeast-Ale

Estimated Original Gravity: 1,066 SG Measured Original Gravity: 1,066 SG
Estimated Final Gravity: 1,016 SG Measured Final Gravity: 1,019 SG
Estimated Color: 122,8 EBC (59,1-118,2 EBC)
Bitterness: 34,4 IBU (25,0-45,0 IBU) Alpha Acid Units: 3,9 AAU
Estimated Alcohol by Volume: 6,6 % (4,8-6 %) Actual Alcohol by Volume: 6,2 %


Carbonation Type: Corn Sugar Carbonation Volumes: 2,5
Estimated Priming Weight: 121,3 gm Temperature at Bottling: 20,0 C
Primer Used: - Age for: 2,0 Weeks
Storage Temperature: 20,0 C

Steepade karamell malten i 70grader i 30 minuter. Hela bryggningen gick väldigt smidigt. Inga problem. Tappade på flaska 13/6

Blev en väldigt bra öl. Bäst utav de tre olika varianterna jag bryggde.

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