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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

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