Posted on Leave a comment

Sto Hellit After Dinner Porter

Type: All Grain
Batch Size: 14.00 L
Boil Size: 18.90 L
Boil Time: 70 min
End of Boil Vol: 14.58 L
Final Bottling Vol: 13.00 L
Fermentation: Sigmund Voss Kveik Single Stage 40 Degrees C

 

Equipment: 30 litre BIAB 70 Minute Boil
Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %

Prepare for Brewing

 

    • No yeast starter used
    • Clean and Prepare Brewing Equipment
    • Total Water Needed: 21.00 L
    • Mash Water Acid: None

 

Water Prep

Amt

Name

Type

#

%/IBU

Volume
21.00 L Severn Trent Water 1

Mash Grains

Mash Ingredients

Amt

Name

Type

#

%/IBU

Volume
130.00 g Oat Husks (0.0 EBC) Adjunct 2 3.8 % 0.13 L
2200.00 g Hook Head Irish Pale Malt (Minch) (4.2 EBC) Grain 3 64.0 % 1.43 L
300.00 g BEST Munich Dark (BESTMALZ) (28.0 EBC) Grain 4 8.7 % 0.20 L
300.00 g Pale Wheat Malt (Crisp) (3.5 EBC) Grain 5 8.7 % 0.20 L
240.00 g Chocolate Malt (Simpsons) (1183.5 EBC) Grain 6 7.0 % 0.16 L
180.00 g Brown Malt (128.1 EBC) Grain 7 5.2 % 0.12 L
90.00 g Oats, Golden Naked®™ (Simpsons) (18.0 EBC) Grain 8 2.6 % 0.06 L
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 21.00 L of water at 72.5 C 68.9 C 90 min
Mash Out Heat to 75.6 C over 25 min 75.6 C 15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 18.90 L
  • Estimated pre-boil gravity is 1.041 SG
Boil Ingredients

Amt

Name

Type

#

%/IBU

Volume
25.00 g East Kent Goldings (EKG) [5.10 %] – Boil 70.0 min Hop 9 25.8 IBUs
20.00 g Fuggles [4.50 %] – Boil 20.0 min Hop 10 9.7 IBUs
0.25 Items Protafloc (Boil 10.0 mins) Fining 11
1.00 Items Immersion Chiller (Boil 10.0 mins) Other 12
  • Estimated Post Boil Vol: 14.58 L and Est Post Boil Gravity: 1.055 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 14.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt

Name

Type

#

%/IBU

Volume
10 Mls Sigmund’s Voss Kveik (Yeast Bay) (Yeast Bay #) Yeast 13
  • Measure Actual Original Gravity _______     (Target: 1.055 SG)
  • Measure Actual Batch Volume _______     (Target: 14.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 40 C ending at 40 C)
  •  
  •  

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients

Amt

Name

Type

#

%/IBU

Volume
15.00 mls Chocolate Extract (Bottling 3.0 mins) Flavor 14
1.00 ml Mint extract (Bottling) Flavor 15
20.00 mls Vanilla Extract (Bottling) Spice 16
  • Measure Final Gravity: _________  (Estimate: 1.012 SG)
  • Age beer for 7.00 days at 23.0 C
Posted on Leave a comment

Paw On Yer Neck Golden Ale

Batch Size: 14.00 L
Boil Size: 19.55 L
Boil Time: 60 min
End of Boil Vol: 16.15 L
Final Bottling Vol: 13.00 L
Fermentation: Sigmund Voss Kveik Single Stage

 

Date: 26 Feb 2018
Brewer:
Asst Brewer:
Equipment: 30 litre BIAB 60 Minute Boil 14l
Efficiency: 75.00 %
Est Mash Efficiency: 83.0 %
Taste Rating:te Notes:

Prepare for Brewing

 

    • No yeast starter used
    • Clean and Prepare Brewing Equipment
    • Total Water Needed: 20.92 L
    • Mash Water Acid: None

 

Water Prep

Amt

Name

Type

#

%/IBU

Volume
15.00 L RO Water Water 1
5.92 L Severn Trent Water 2
4.00 ml Lactic Acid (Mash) Water Agent 3
2.00 g Calcium Chloride (Mash) Water Agent 4
2.00 g Epsom Salt (MgSO4) (Mash) Water Agent 5
0.20 g Salt (Mash) Water Agent 6

Mash Grains

Mash Ingredients

Amt

Name

Type

#

%/IBU

Volume
1000.00 g Hook Head Irish Pale Malt (Minch) (4.2 EBC) Grain 7 44.4 % 0.65 L
700.00 g Pilsen (Dingemans) (3.2 EBC) Grain 8 31.1 % 0.46 L
350.00 g Munich Malt (17.7 EBC) Grain 9 15.6 % 0.23 L
200.00 g Pale Wheat Malt (Crisp) (3.5 EBC) Grain 10 8.9 % 0.13 L
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 20.92 L of water at 69.2 C 66.7 C 90 min
Mash Out Heat to 76.0 C over 25 min 76.0 C 15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 19.55 L
  • Estimated pre-boil gravity is 1.030 SG
Boil Ingredients

Amt

Name

Type

#

%/IBU

Volume
12.00 g Bobek [3.60 %] – Boil 60.0 min Hop 11 7.7 IBUs
4.00 g Waimea [15.10 %] – Boil 60.0 min Hop 12 10.7 IBUs
0.50 Items Protofloc (Boil 10.0 mins) Fining 13
8.00 g Belma [12.00 %] – Boil 10.0 min Hop 14 6.2 IBUs
8.00 g Bobek [5.25 %] – Boil 10.0 min Hop 15 3.0 IBUs
8.00 g Waimea [15.10 %] – Boil 10.0 min Hop 16 7.8 IBUs
1.00 Items Immersion Chiller (Boil 10.0 mins) Other 17
1.22 tsp Tronozymol (Boil 5.0 mins) Other 18
12.00 g Belma [12.00 %] – Boil 0.0 min Hop 19 0.0 IBUs
12.00 g Waimea [15.10 %] – Boil 0.0 min Hop 20 0.0 IBUs
  • Estimated Post Boil Vol: 16.15 L and Est Post Boil Gravity: 1.038 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 14.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt

Name

Type

#

%/IBU

Volume
1 Pkg HotHead Ale (Omega #OYL-057) Yeast 21
  • Measure Actual Original Gravity _______     (Target: 1.038 SG)
  • Measure Actual Batch Volume _______     (Target: 14.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 39.0 C ending at 39.0 C)
  •  
  •  

Dry Hop and Bottle/Keg

  • Measure Final Gravity: _________  (Estimate: 1.007 SG)
  • Age beer for 7.00 days at 23.0 C

Notes

Posted on Leave a comment

Ponder’s Paradise Porter

Type: All Grain
Batch Size: 14.00 L
Boil Size: 20.11 L
Boil Time: 70 min
End of Boil Vol: 16.15 L
Final Bottling Vol: 13.00 L
Fermentation: 34 degrees Celsius Single Stage
Equipment: 30 litre BIAB 70 Minute Boil 14l
Efficiency: 75.00 %
Est Mash Efficiency: 83.0 %

Prepare for Brewing

  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 21.71 L
  • Mash Water Acid: None

Amt

Name

Type

#

%/IBU

Volume
21.71 LSevern TrentWater1
5.00 mlLactic Acid (Mash)Water Agent2

Mash Grains


Amt

Name

Type

#

%/IBU

Volume
1200.00 gHook Head Irish Pale Malt (Minch) (4.2 EBC)Grain346.0 %0.78 L
500.00 gBEST Munich Dark (BESTMALZ) (28.0 EBC)Grain419.2 %0.33 L
300.00 gPale Chocolate (525.0 EBC)Grain511.5 %0.20 L
300.00 gPale Wheat Malt (Crisp) (3.5 EBC)Grain611.5 %0.20 L
190.00 gBrown Malt (128.1 EBC)Grain77.3 %0.12 L
100.00 gOats, Golden Naked®™ (Simpsons) (18.0 EBC)Grain83.8 %0.07 L
20.00 gBlack Malt (Thomas Fawcett) (1300.2 EBC)Grain90.8 %0.01 L

Name

Description

Step Temperature

Step Time
SaccharificationAdd 21.71 L of water at 68.8 C66.7 C90 min
Mash OutHeat to 76.0 C over 25 min76.0 C15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 20.11 L
  • Estimated pre-boil gravity is 1.033 SG

Amt

Name

Type

#

%/IBU

Volume
6.00 gCitra [13.10 %] – Boil 70.0 minHop1015.4 IBUs
0.25 ItemsProtafloc (Boil 10.0 mins)Fining11
15.00 gCitra [13.10 %] – Boil 10.0 minHop1213.5 IBUs
1.00 ItemsImmersion Chiller (Boil 10.0 mins)Other13
1.50 tspTronozymol (Boil 5.0 mins)Other14
10.00 gCitra [13.10 %] – Boil 0.0 minHop150.0 IBUs
  • Estimated Post Boil Vol: 16.15 L and Est Post Boil Gravity: 1.043 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 14.00 L

Pitch Yeast and Measure Gravity and Volume


Amt

Name

Type

#

%/IBU

Volume
10 MlsHotHead Ale (Omega #OYL-057)Yeast16
  • Measure Actual Original Gravity _______     (Target: 1.043 SG)
  • Measure Actual Batch Volume _______     (Target: 14.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 34.0 C ending at 34.0 C)

Dry Hop and Bottle/Keg


Amt

Name

Type

#

%/IBU

Volume
10.00 gMosaic (HBC 369) [12.25 %] – Dry Hop 3.0 DaysHop170.0 IBUs
  • Measure Final Gravity: _________  (Estimate: 1.008 SG)
  • Age beer for 7.00 days at 23.0 C
Type: All Grain
Batch Size: 14.00 L
Boil Size: 20.11 L
Boil Time: 70 min
End of Boil Vol: 16.15 L
Final Bottling Vol: 13.00 L
Fermentation: Sigmund Voss Kveik Single Stage

 

Brewer: Ade Dunn
Equipment: 30 litre BIAB 70 Minute Boil 14l
Efficiency: 75.00 %
Est Mash Efficiency: 83.0 %

Prepare for Brewing

 

    • Clean and Prepare Brewing Equipment
    • Total Water Needed: 21.71 L
    • Mash Water Acid: None

 

Water Prep

Amt

Name

Type

#

%/IBU

Volume
21.71 L Severn Trent Water 1
5.00 ml Lactic Acid (Mash) Water Agent 2

Mash Grains

Mash Ingredients

Amt

Name

Type

#

%/IBU

Volume
1200.00 g Hook Head Irish Pale Malt (Minch) (4.2 EBC) Grain 3 46.0 % 0.78 L
500.00 g BEST Munich Dark (BESTMALZ) (28.0 EBC) Grain 4 19.2 % 0.33 L
300.00 g Pale Chocolate (525.0 EBC) Grain 5 11.5 % 0.20 L
300.00 g Pale Wheat Malt (Crisp) (3.5 EBC) Grain 6 11.5 % 0.20 L
190.00 g Brown Malt (128.1 EBC) Grain 7 7.3 % 0.12 L
100.00 g Oats, Golden Naked®™ (Simpsons) (18.0 EBC) Grain 8 3.8 % 0.07 L
20.00 g Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.8 % 0.01 L
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 21.71 L of water at 68.8 C 66.7 C 90 min
Mash Out Heat to 76.0 C over 25 min 76.0 C 15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 20.11 L
  • Estimated pre-boil gravity is 1.033 SG
Boil Ingredients

Amt

Name

Type

#

%/IBU

Volume
6.00 g Citra [13.10 %] – Boil 70.0 min Hop 10 15.4 IBUs
0.25 Items Protafloc (Boil 10.0 mins) Fining 11
15.00 g Citra [13.10 %] – Boil 10.0 min Hop 12 13.5 IBUs
1.00 Items Immersion Chiller (Boil 10.0 mins) Other 13
1.50 tsp Tronozymol (Boil 5.0 mins) Other 14
10.00 g Citra [13.10 %] – Boil 0.0 min Hop 15 0.0 IBUs
  • Estimated Post Boil Vol: 16.15 L and Est Post Boil Gravity: 1.043 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 14.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt

Name

Type

#

%/IBU

Volume
1.0 pkg HotHead Ale (Omega #OYL-057) Yeast 16
  • Measure Actual Original Gravity _______     (Target: 1.043 SG)
  • Measure Actual Batch Volume _______     (Target: 14.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 34.0 C ending at 34.0 C)
  •  
  •  

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients

Amt

Name

Type

#

%/IBU

Volume
10.00 g Mosaic (HBC 369) [12.25 %] – Dry Hop 3.0 Days Hop 17 0.0 IBUs
  • Measure Final Gravity: _________  (Estimate: 1.008 SG)
  • Age beer for 7.00 days at 23.0 C
Posted on Leave a comment

Kelda’s Hogswatch Eve (Chocolate Orange Porter)

Type: All Grain
Batch Size: 13.00 L
Boil Size: 17.86 L
Boil Time: 70 min
End of Boil Vol: 13.54 L
Final Bottling Vol: 12.00 L
Fermentation: Sigmund Voss Kveik Single Stage
Brewer: Pocket Rocket & Moose Brewing
Equipment: 30 litre BIAB 70 Minute Boil
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 

Prepare for Brewing

  • Create a yeast starter with 2.00 L of wort (202.37 g dry malt extract)
  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 19.81 L
  • Mash Water Acid: None

Amt

Name

Type

#

%/IBU

Volume
19.81 LSevern TrentWater1

Mash Grains


Amt

Name

Type

#

%/IBU

Volume
130.00 gOat Husks (0.0 EBC)Adjunct24.1 %0.13 L
1950.00 gHook Head Irish Pale Malt (Minch) (4.2 EBC)Grain361.2 %1.27 L
325.00 gBEST Munich Dark (BESTMALZ) (28.0 EBC)Grain410.2 %0.21 L
200.00 gPale Wheat Malt (Crisp) (3.5 EBC)Grain56.3 %0.13 L
195.00 gCrystal Dark – 77L (Crisp) (147.8 EBC)Grain66.1 %0.13 L
195.00 gPale Chocolate (600.0 EBC)Grain76.1 %0.13 L
100.00 gChocolate Wheat (Weyermann) (817.5 EBC)Grain83.1 %0.07 L
90.00 gOats, Golden Naked®™ (Simpsons) (18.0 EBC)Grain92.8 %0.06 L

Name

Description

Step Temperature

Step Time
SaccharificationAdd 19.81 L of water at 72.5 C68.9 C90 min
Mash OutHeat to 75.6 C over 25 min75.6 C15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 17.86 L
  • Estimated pre-boil gravity is 1.043 SG

Amt

Name

Type

#

%/IBU

Volume
7.52 gAdmiral [14.10 %] – Boil 70.0 minHop1022.7 IBUs
19.00 gMandarina Bavaria [8.50 %] – Boil 15.0 minHop1115.1 IBUs
0.33 ItemsProtofloc (Boil 10.0 mins)Fining12
0.65 ItemsWort Chiller (Boil 10.0 mins)Other13
80.00 gorange zest (Boil 5.0 mins)Flavor14
1.13 tspTronozymol (Boil 5.0 mins)Other15
  • Estimated Post Boil Vol: 13.54 L and Est Post Boil Gravity: 1.059 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature (40 degrees Celsius)
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 13.00 L

Pitch Yeast and Measure Gravity and Volume


Amt

Name

Type

#

%/IBU

Volume
0.7 pkgSigmund’s Voss Kveik (Yeast Bay) (Yeast Bay #)Yeast16
  • Measure Actual Original Gravity _______     (Target: 1.059 SG)
  • Measure Actual Batch Volume _______     (Target: 13.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 39.0 C ending at 39.0 C)
  • Secondary Fermentation (7.00 days at 20.3 C ending at 20.3 C)Secondary Ingredients
    Amt

    Name

    Type

    #

    %/IBU

    Volume
    52.00 gRoasted Cacao Nibs (Secondary 5.0 days)Flavor17–

Dry Hop and Bottle/Keg


Amt

Name

Type

#

%/IBU

Volume
22.00 mlExtra Special Vanilla Extract (Bottling)Spice18
  • Measure Final Gravity: _________  (Estimate: 1.013 SG)
  • Age beer for 7.00 days at 20.0 C

Type: All Grain
Batch Size: 13.00 L
Boil Size: 17.86 L
Boil Time: 70 min
End of Boil Vol: 13.54 L
Final Bottling Vol: 12.00 L
Fermentation: Sigmund Voss Kveik Single Stage

 

Date: 25 Sep 2018
Brewer: Pocket Rocket & Moose Brewing
Asst Brewer:
Equipment: 30 litre BIAB 70 Minute Boil
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 

 

Taste Notes:

Prepare for Brewing

 

    • Create a yeast starter with 2.00 L of wort (202.37 g dry malt extract)
    • Clean and Prepare Brewing Equipment
    • Total Water Needed: 19.81 L
    • Mash Water Acid: None

 

Water Prep

Amt

Name

Type

#

%/IBU

Volume
19.81 L Severn Trent Water 1

Mash Grains

Mash Ingredients

Amt

Name

Type

#

%/IBU

Volume
130.00 g Oat Husks (0.0 EBC) Adjunct 2 4.1 % 0.13 L
1950.00 g Hook Head Irish Pale Malt (Minch) (4.2 EBC) Grain 3 61.2 % 1.27 L
325.00 g BEST Munich Dark (BESTMALZ) (28.0 EBC) Grain 4 10.2 % 0.21 L
200.00 g Pale Wheat Malt (Crisp) (3.5 EBC) Grain 5 6.3 % 0.13 L
195.00 g Crystal Dark – 77L (Crisp) (147.8 EBC) Grain 6 6.1 % 0.13 L
195.00 g Pale Chocolate (600.0 EBC) Grain 7 6.1 % 0.13 L
100.00 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 8 3.1 % 0.07 L
90.00 g Oats, Golden Naked®™ (Simpsons) (18.0 EBC) Grain 9 2.8 % 0.06 L
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 19.81 L of water at 72.5 C 68.9 C 90 min
Mash Out Heat to 75.6 C over 25 min 75.6 C 15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 17.86 L
  • Estimated pre-boil gravity is 1.043 SG
Boil Ingredients

Amt

Name

Type

#

%/IBU

Volume
7.52 g Admiral [14.10 %] – Boil 70.0 min Hop 10 22.7 IBUs
19.00 g Mandarina Bavaria [8.50 %] – Boil 15.0 min Hop 11 15.1 IBUs
0.33 Items Protofloc (Boil 10.0 mins) Fining 12
0.65 Items Wort Chiller (Boil 10.0 mins) Other 13
80.00 g orange zest (Boil 5.0 mins) Flavor 14
1.13 tsp Tronozymol (Boil 5.0 mins) Other 15
  • Estimated Post Boil Vol: 13.54 L and Est Post Boil Gravity: 1.059 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature (40 degrees Celsius)
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 13.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt

Name

Type

#

%/IBU

Volume
0.7 pkg Sigmund’s Voss Kveik (Yeast Bay) (Yeast Bay #) Yeast 16
  • Measure Actual Original Gravity _______     (Target: 1.059 SG)
  • Measure Actual Batch Volume _______     (Target: 13.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 39.0 C ending at 39.0 C)
  • Secondary Fermentation (7.00 days at 20.3 C ending at 20.3 C)
    Secondary Ingredients

    Amt

    Name

    Type

    #

    %/IBU

    Volume
    52.00 g Roasted Cacao Nibs (Secondary 5.0 days) Flavor 17
  •  

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients

Amt

Name

Type

#

%/IBU

Volume
22.00 ml Extra Special Vanilla Extract (Bottling) Spice 18
  • Measure Final Gravity: _________  (Estimate: 1.013 SG)
  • Age beer for 7.00 days at 20.0 C
  •