Outils pour utilisateurs

Outils du site


001

  • Date: 09.12.2018
  • Hops: 16 gr of 2017
  • Grains: 50gr of …
  • DME: 2.5kg
  • white sugar
  • yeast: …
  • bleach


Prepare the yeast

put in a jar:

  • 200ml water@40C
  • 1 teaspoon white sugar
  • 3 teaspoons of yeast

keep the temperature at about 40C for 3 hours.


Mash conversion

750gr grain malts in 5 liter of water at 65C.

keep the temperature at 65C for 30 minutes.


Prepare hops sockets

At the same time put 16gr of hops in a bol. mash the hops then divide into two socket.


Lautering

  • After 30 minutes at 65c filter the wort.
  • Sparge running 1 liter of boiling water trough the grain bed
  • drop the first socket of hop


Sterilize the fermentation tank.

At the same time put 120ml of bleach in the fermentation tank, tap with water. wait 1 hour.


Boil

  • raise the temperature at the boiling point.
  • After 30 minutes drop the second socket of hops.


DME

  • after 30 minute (1 hour of boiling)
  • add 1 liter of boiling water
  • add 2,5 Kg of DME while stirring


Cooling

We have now about 6 liters of wort at 90-100C. We will add 14 liter of cool water. At the end the temperature of the batch has to be at about 25C. So we need to cool the wort accordingly.

Density

density: 1.054 (7.1% of alcool max)


yeast

empty the yeast jar into the fermentation tank. Steer gently. Close the fermentation tank. put the lock on top. Stock in the cellier.


Cleaning

keep up

Log

  • 11/12/2018 hydrometer mesurement: 1.019
  • 12/12/2018 hydrometer mesurement: 1.018
  • 18/12/2018 hydrometer mesurement: 1.017

  • 18/12/2018 Added 46 ml of Alfa-Amylase
  • 19/12/2018 hydrometer mesurement: 1.012

Some pics

projects/beer/b33r/001.txt · Dernière modification: 2018/12/20 02:18 par pliski