Laavebryggeriet / operations

Brewhouse

Public read-only view

TaproomSign in to manage

Recipe

Helge Følelsen

The Brewfather recipe (targets, ingredients, and steps) used for batch #28. What was actually measured is logged on each batch.

Open full recipe in Brewfather
OG
1.046
FG
1.008
ABV
5.0%
IBU
38.2

Volumes

Batch size
44.0 L
Mash
45.4 L
Sparge
14.0 L
Total
59.4 L
Boil
60 min
Carbonation
2.6 vol

Targets

Mash pH
5.3
Boil pH
-
Recipe efficiency
79.8%

Process

  1. Temperaturemash / 63 C / 75 min
  2. Temperaturemash / 72 C / 15 min
  3. Temperaturemash / 78 C / 15 min
  4. Primaryfermentation / 10 C / 1 day
  5. Primaryfermentation / 12 C / 1 day
  6. Primaryfermentation / 15 C / 1 day
  7. Primaryfermentation / 18 C / 1 day
  8. Primaryfermentation / 0.5 C / 2 days
  9. Primaryfermentation / 2 C / 30 days

Ingredients

Fermentables1 item

  • 8 kgPilsner

Hops3 items

  • 100 gHallertauer MittelfruehBoil / 60 min
  • 20 gHallertau PerleBoil / 60 min
  • 100 gHallertauer MittelfruehBoil / 5 min

Water, salts & other additions10 items

  • 2.53 gCalcium Chloride (CaCl2)Mash
  • 0.15 gEpsom Salt (MgSO4)Mash
  • 2.6 gGypsum (CaSO4)Mash
  • 13 mlLactic AcidMash
  • 0.901 gPotassium Metabisulfite (K2S2O5)Mash
  • 0.77 gCalcium Chloride (CaCl2)Sparge
  • 0.05 gEpsom Salt (MgSO4)Sparge
  • 0.8 gGypsum (CaSO4)Sparge
  • 1.19 mlLactic AcidSparge
  • 0.293 gPotassium Metabisulfite (K2S2O5)Sparge

Yeast1 item

  • 6 pkgFermentis W-34/70
Brewfather notes
SG	        Action

1.045	Pitch 8–10 °C
1.022	Raise to 12 °C
1.016	Raise to 15 °C
1.012	Raise to 18 °C
1.009–1.010 stable 48 h
Cold crash to 10c for 48h
Cold crash to 5c for 48h
Cold crash to 0.5c, then transfer
Lager at 0–2 °C for 30 days
	Begin cooling