Hej igen Jeg brugte to 37,5cl flasker Liefmann Kriek.
Jeg brugte en White Labs WLP500 Trappist Ale gær til den, men 1214 ville være et glimrende praktisk valg til din variant da jeg måtte bestille White Labs fra england. Se vedhæftet txt fil for endnu flere detaljer om opskriften. Held og lykke :) Nick -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] Behalf Of Niels Morten Andersen Sent: 13. juli 2005 13:45 To: [email protected] Subject: [Brygforum] Aspiring Philosopher Jeg har planer om at brygge denne prisvinder, som min juleøl 2005: http://www.haandbryg.dk/cgi-bin/beercalc.cgi?pick=The%20aspiring%20philosopher&mine=&sort= date&stylesort=0&numshow=50&namesearch=aspiring&brewersearch= Men jeg har to spørgsmål: Opskriften nævner tilsætning af to flasker Liefmann Kriek efter fermentering, men så vidt jeg har kunnet finde ud af findes de i både 25cl, 37,5cl og 75cl flasker, så hvilken størrelse ville I gå efter? Skal det være 75cl, vil det jo gå hen og blive en dyr øl....men hvis det er det der ideen, so be it! Spørgsmål to, er vel mest bare en føler: Opskriften nævner ingen gærtype, og jeg har derfor bestemt mig for at bruge Wyeast 1214 (1214 Belgian Ale Yeast. Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. Flocculation - medium; apparent attenuation 72-76%. (58-78° F, 14-24° C)) Nogen kommentarer? Er det et godt valg eller et dårligt, og især hvis det er dårligt valg, hvorfor? Håber på nogen gode svar og holdninger! Niels _______________________________________________ Brygforum mailing list [email protected] http://www.haandbryg.dk/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED]
Belgian Quad #1 A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (L): 25.00 Wort Size (L): 25.00 Total Grain (kg): 9.65 Anticipated OG: 1.092 Plato: 22.02 Anticipated SRM: 23.4 Anticipated IBU: 36.3 Brewhouse Efficiency: 75 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 15.00 Percent Per Hour Pre-Boil Wort Size: 32.26 L Pre-Boil Gravity: 1.071 SG 17.37 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 31.1 3.00 kg. Pilsener Germany 1.038 2 41.5 4.00 kg. Munich Malt Germany 1.037 8 4.1 0.40 kg. Special B Malt Belgian 1.030 120 10.4 1.00 kg. Aromatic Malt Belgium 1.036 25 5.2 0.50 kg. Biscuit Malt Great Britain 1.035 35 2.6 0.25 kg. Wheat Malt Germany 1.039 2 5.2 0.50 kg. Candi Sugar (amber) Generic 1.046 75 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 20.00 g. Nugget Whole 12.80 27.8 90 min. 20.00 g. Styrian Goldings Whole 3.90 8.5 90 min. Yeast ----- White Labs WLP500 Trappist Ale Water Profile ------------- Profile: Munich Profile known for: Calcium(Ca): 76.0 ppm Magnesium(Mg): 18.0 ppm Sodium(Na): 1.0 ppm Sulfate(SO4): 10.0 ppm Chloride(Cl): 2.0 ppm biCarbonate(HCO3): 152.0 ppm pH: 8.33 Mash Schedule ------------- Mash Type: Multi Step Grain kg: 9.15 Water Qts: 20.42 - Before Additional Infusions Water L: 19.32 - Before Additional Infusions L Water Per kg Grain: 2.11 - Before Additional Infusions Acid Rest Temp : 0 Time: 0 Protein Rest Temp : 52 Time: 20 Intermediate Rest Temp : 62 Time: 40 Saccharification Rest Temp : 72 Time: 40 Mash-out Rest Temp : 75 Time: 10 Sparge Temp : 78 Time: 10 Total Mash Volume L: 25.43 - Dough-In Infusion Only All temperature measurements are degrees Celsius. Notes ----- Add candi sugar to secondary. Add 4 bottles of kriek to secondary.
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