Dags för en ny Innins & Gunnie, då min mor Gunnie skulle fyllt 81 idag. Den här gången med ett lätt modifierat recept.
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Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 10 L | 60 min | 28.53 | 16.52 | 1.053 | 1.014 | 5.24 |
| Actuals | 1.053 | 1.014 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Scottish Export 80/- | 9 C | 1.04 - 1.054 | 1.01 - 1.016 | 15 - 30 | 9 - 17 | 0 - 0 | 3.9 - 5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Dry Malt Extract - Extra Light | 1 kg | 53.48 |
| Maris Otter Pale | 450 g | 24.06 |
| Crystal Malt 150 | 300 g | 16.04 |
| Brown | 90 g | 4.81 |
| Chocolate | 30 g | 1.6 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Fuggles | 15 g | 60 min | Boil | Pellet | 4.5 |
| Styrian Golding / Celeia | 30 g | 60 min | Boil | Pellet | 2.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| NaCl | 1 g | 0 min | Mash | Water Agent |
| CaCO3 | 2 g | 0 min | Mash | Water Agent |
| CaSO4 | 1 g | 0 min | Mash | Water Agent |
| protofloc | 0.5 g | 15 min | Boil | Fining |
| Vaniljstång | 7 g | 5 min | Boil | Spice |
| Clarity Ferm | 5 g | 14 min | Primary | Fining |
| Ekflis Bourbon | 50 g | 7 min | Primary | Flavor |
| Jästnäring | 1 g | 10 min | Boil | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Empire Ale M15 (M15) | Mangrove Jack | 73% | 21.11°C - 23.89°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 45°C | 30 min | |
| Peptidase | 50°C | 5 min |
| Proteinase | 58°C | 30 min |
| Beta-amylase | 64°C | 20 min |
| Alpha-amylase | 70°C | 20 min |
| Mash-out | 77°C | 5 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Notes
| Ett paket vaniljstänger, dvs 2 st, totalt 7 gram.
Ekflis i Bourbon några dagar Minskat mängden priming till 30gr Ökat på fler mash steg och minskat DME |
Download
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