Stout lager ‘25

Stout lager ‘25 Irish Stout 3.9% / 10 °P 55% efficiency

Batch Volume: 21 L Boil Time: 45 min

Mash Water: 18.31 L Sparge Water: 10.21 L @ 78 °C Total Water: 28.52 L

Boil Volume: 24.79 L Pre-Boil Gravity: 1.037

Original Gravity: 1.040 Final Gravity: 1.010 IBU (Tinseth): 31 BU/GU: 0.77 Color: 64.5 EBC 

Malts (4.92 kg)

3.9 kg (77.5%) — Cargill Munich — Grain — 18.7 EBC

530 g (10.5%) — Proximity Malt Chocolate Rye Malt — Grain — 750 EBC

400 g (8%) — fiocchi orzo — Grain — 3.9 EBC

90 g (1.8%) — Bairds Roasted Barley — Grain — 1180 EBC

Other (110 g)

70 g (1.4%) — Sugar, Muscovado — Sugar — 49.5 EBC

40 g (0.8%) — Briess Rice Hulls — Adjunct — 0 EBC

Hops (25 g)

13 g (23 IBU) — Columbus/Tomahawk/Zeus (CTZ) 15.2% — Boil — 45 min

12 g (8 IBU) — Fuggle 5.5% — Boil — 45 min

Yeast

Slurry — Lallemand (LalBrew) NovaLager 84%

Fermentation

Primary — 12°C — 1 days

Carbonation: 3g/l

Bitter

Ordinary Bitter 3.9% / 10 °P 69% efficiency

Batch Volume: 24 L Boil Time: 45 min

Mash Water: 20 L Sparge Water: 11.61 L @ 78 °C Total Water: 31.61 L

Boil Volume: 28.43 L Pre-Boil Gravity: 1.038

OG: 1.040 FG: 1.010 IBU: 33 BU/GU: 0.82 Color: 19.3 EBC 

Malts (4.5 kg)

2.15 kg (47.8%) — Cargill Munich — Grain — 18.7 EBC

2 kg (44.4%) — Bairds Pale Ale Malt — Grain — 4.9 EBC

200 g (4.4%) — fiocchi orzo — Grain — 3.9 EBC

150 g (3.3%) — Castle Malting Chateau Special B — Grain — 300 EBC

Hops (40 g)

36 g (30 IBU) — challenger 8.3% — Boil — 45 min

3 g (2 IBU) — Styrian Aurora (Super Styrian) 6.1% — Boil — 45 min

1 g (1 IBU) — Columbus (Tomahawk) 14% — Boil — 45 min

Yeast

Novalager (Lallemand) slurry

Fermentation

primaria — 12 °C — 7 days

lagering — 7°C — 14 days

Carbonation: very low

Cascade lager

Cascade lager - British Golden Ale 4.9% / 11.3 °P

66% efficiency Batch Volume: 18 L Boil Time: 45 min

Mash Water: 18.2 L Sparge Water: 5.92 L @ 78 °C Total Water: 24.12 L

Boil Volume: 21.22 L Pre-Boil Gravity: 1.043

OG: 1.046 FG: 1.009 IBU: 30 BU/GU: 0.65 Color: 6.3 EBC 

Malts (3.9 kg)

3.9 kg (100%) — BestMalz Pilsen Malt — Grain — 3.5 EBC

Hops (63 g)

13 g (29 IBU) — Columbus/Tomahawk/Zeus (CTZ) 17% — Boil — 45 min

25 g (1 IBU) — Cascade 5.5% — Boil — 1 min

25 g — Cascade 7% — Dry Hop — 4 days

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation

Primary — 12 °C — 14 days

Carbonation: 2.4 CO2-vol

Munich Bock

Bock - 6.3% / 14.2 °P - Batch Volume: 15 L - OG: 1058 - FG: 1011 - IBU: 29
48% efficiency - Boil Time: 90 min

Malts (5.5 kg)
5.5 kg (97.4%) — Cargill Munich — Grain — 15 EBC
150 g (2.7%) — Sugar, Muscovado — Sugar — 49.5 EBC

Hops (30 g)
30 g (29 IBU) — Styrian Aurora (Super Styrian) 6.1% — Boil — 70 min

Yeast
Lallemand (LalBrew) NovaLager 84% - Slurry

Mash Water: 19.7 L
Sparge Water: 4.74 L @ 78 °C
Total Water: 24.44 L
Boil Volume: 19.96 L
Pre-Boil Gravity: 1.048
IBU (Tinseth): 29
BU/GU: 0.50
Color: 22 EBC 

Mash
beta — 67 °C — 20 min

decoction - 8kg at 72°C then boil 10'
dextrin — 72 °C — 20 min
mashout — 78 °C — 1 min

Il target erano 18 litri a 1063 OG, da ottenere con un grist 100% Monaco: macinazione più fine, solita correzione ph, e efficianza stimata del 66%, come la cotta precedente, considerando ottimisticamente anche l'aumento di efficienza dovuto alla decozione. Niente da fare: OG pre-boil da 1048, 10 punti sotto la stima, e correzione dovuta con zucchero di canna grezzo per rinforzare la gradazione, portandola vicina a una Bock. Fermentazione da un paio di giorni con slurry Novalager, al terzo inoculo, a 12°C

Pomona blonde ale

Blonde Ale - 3.9% / 9.9 °P - 66% efficiency - OG: 1039 - FG: 1009 - IBU: 25

Batch Volume: 20 L - Boil Time: 30 min

Malts (3.75 kg)
3.3 kg (88%) — BestMalz Pilsen Malt — Grain — 3.5 EBC
450 g (12%) — Bairds Pale Ale Malt — Grain — 4.9 EBC

Hops (14 g)
14 g (25 IBU) — Columbus/Tomahawk/Zeus (CTZ) 17% — Boil — 30 min

185 g — Grapefruit Peel — Boil — 20 min

Yeast
15g Lallemand Pomona 80%
Mash Water: 17.75 L
Sparge Water: 7.77 L @ 78 °C
Total Water: 25.52 L
Boil Volume: 22.83 L
Pre-Boil Gravity: 1.038

Mash
conversione — 67 °C — 35 min
finale — 72 °C — 20 min
mash out — 75 °C — 1 min

Cotta veloce, con bollitura corta e mosto concentrato. Efficienza ancora bassa (ma accettabile). Prova del lievito Pomona Lallemand: dovrebbe essere un ceppo tiolizzante, che converte i composti del luppolo in tioli, incrementando le note fruttate tropicali.

Ho scelto di vedere cosa salta fuori senza luppolo in aroma, ma con le scorze di pompelmo.

Risultato: il batch di pils nuovo, mi ha dato aromi di vegetale bollito e mais cotto, a causa probabilmente della bollitura corta (anche se vigorosa, a 2500W su un volume ridotto). Gli aromi sono più che altro floreali, con scarse tracce del pompelmo, anche se in quantità considerevole rispetto a batch passati

Sabro lager

Sabro lager (Czech Pale Lager) 3.9%

60% efficiency - Batch Volume: 20 L - Boil Time: 30 min

OG: 1.038 - IBU (Tinseth): 31

Malts (4.034 kg)

2.437 kg (59.2%) — BestMalz Pilsen Malt — Grain — 3.5 EBC

990 g (24.1%) — Avangard Wheat Malt — Grain — 3.9 EBC

607 g (14.8%) — Crisp Extra Pale Maris Otter® Malt — Grain — 3.4 EBC

80 g (1.9%) — Briess Rice Hulls — Adjunct — 0 EBC

Hops (60 g)

12 g (22 IBU) — Columbus/Tomahawk/Zeus (CTZ) 17% — First Wort

6 g (7 IBU) — Sabro 14% — Boil — 20 min

21 g (3 IBU) — Sabro 21% — Boil — 1 min

23 g — Sabro 14% — Dry Hop — 5 days

Mash Water: 17.39 L

Sparge Water: 9.35 L @ 78 °C

Total Water: 26.74 L

Boil Volume: 23.82 L

Pre-Boil Gravity: 1.037

BU/GU: 0.82

Color: 5.9 EBC 

Mash

conversione — 68 °C — 40 min

finale — 72 °C — 20 min

mash out — 78 °C — 1 min

Irish Stout a bassa fermentazione

Irish Stout lager

Prova di stout fermentata con lievito Novalager, a 12°C:

4.1% 66.7% efficiency - Batch Volume: 17 L - Boil Time: 60 min

OG: 1.043 - FG: 1.012 - IBU (Tinseth): 36 - BU/GU: 0.83 - 57.5 EBC 

Malts (3.66 kg)

1.9 kg (51.5%) — Cargill Munich — Grain — 18.7 EBC

1 kg (27.1%) — Castle Malting Chateau Maris Otter — Grain — 4 EBC

400 g (10.8%) — Proximity Malt Chocolate Rye Malt — Grain — 750 EBC

300 g (8.1%) — fiocchi orzo — Grain — 3.9 EBC

60 g (1.6%) — Bairds Roasted Barley — Grain — 1180 EBC

Other (30 g)

30 g (0.8%) — Briess Rice Hulls — Adjunct — 0 EBC

Hops (29 g)

29 g (36 IBU) — Challenger 8.3% — Boil — 60 min

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 84%

conversione — 67 °C — 40 min

finale — 72 °C — 20 min

mash out — 78 °C — 1 min

Mash Water: 15.28 L

Sparge Water: 8.46 L @ 78 °C

Total Water: 23.74 L

Boil Volume: 21.07 L

Pre-Boil Gravity: 1.040

Partenza fermentazione a 20°C circa, con raffreddamento fino a 12°C, per 5 giorni. Poi fermentazione bloccata, a 1028 di densità. Agito il fermentatore facendo risalire la temperatura a 20°C (per poco) poi una settimana a 16°C circa, per completare la fermentazione fino a FG prevista (quasi). Quindi sei giorni di cool crash per ripulire il mosto.

Il risultato è una piacevole stout, cremosa, con schiuma ancora un po' evanescente, ma il torrefatto è morbido, non invasivo. Nessun retrogusto di salamoia