Brewlog
- Bottle ID 104
- ABV 7.51% (85% efficiency)
- IBU 40.59 (only calculated for boiled hops)
- EBC 20.36
- Yeast: Fermentis Safale-S33
Mash-in temperature ~75 degree celsius water temperature, temperature drop to 65 degrees after grain addition. Single infusion in Brew-in-a-bag method, hold temperature 66 degrees for 90 minutes. Boiled for 90 minutes.
Fermentables
| Amount | Ingredient | Color |
|---|---|---|
| 5.4 kg | Maris Otter Pale | 8.51 EBC |
| 1,5 kg | Rye malt (Weyermann) | 8 EBC |
| 0,75 kg | Spelt malt (Weyermann) | 3 EBC |
| 0,5 kg | Flaked oats | 4 EBC |
| 0,25 kg | Extra dark crystal malt | 318 EBC |
Bottle fermentation: 90 grams of raw cane sugar disolved in a little hot water.
Hops
| Time | Amount | Variety | Alpha Acids |
|---|---|---|---|
| 90 min | 30gr | Pilot UK (pressed flower) | 9.93 AA |
| 15 min | 20gr | Amarillo (pellets) | 8.9 AA |
| 15 min | 30gr | Citra (pressed flower) | 12.8 AA |
Dry Hops
Unweighted mix of Amarillo, Citra and Cascade. Dry hopped for an approximate time of two weeks.
Timing
- Brewed at: 13 Februari 2021
- Bottled at: 10 April 2021
Pictures
Mix of grains
Milling the grains
Transfering hot tap water with a solar water pump (approximate 60 degree celsius)
Mashing the grains with the BIAB
Mashing foam
Single infusion wait time, covered the kettle with insulation so the temperature will not drop
Boiling the wort with the hops
Unboiled malt water result with a complex taste
Final result in the fermentor
Floating dry hops with some white yeast/bacteria layer on top
Filtering the floating hops out of the secondary fermentation
Resulting beer color after transfering to the bottling pan with added bottle prime sugar water
Result before fermenting in the bottle (without foam)
Dry hop bottom dirt in the secondary fermentor
Final bottle result almost 3 crates of 330ml bottles.