Helles Bock

Helles Bock. bollitura prolungata a 90 minuti (ottima per la reazione di Maillard e la stabilità) e una base di malto Vienna quasi in purezza. Efficienza scarsa, quindi ho dovuto dopare l’OG con zucchero di canna grezzo

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Bock - Helles Bock 6.6% / 15 °P

55.1% efficiency Batch Volume: 16 L Boil Time: 90 min Mash Water: 19.7 L Sparge Water: 5.74 L @ 78 °C Total Water: 25.44 L Boil Volume: 21 L Pre-Boil Gravity: 1.052

OG: 1.061 FG: 1.011 IBU: 26 BU/GU: 0.43 Color: 20.5 EBC

Malts (5.5 kg) 5.5 kg (97.4%) — Cargill Vienna — Grain — 15 EBC

Other (150 g) 80 g (1.4%) — Sugar, Muscovado — Sugar — 49.5 EBC 70 g (1.2%) — Candi Sugar, Clear — Sugar — 1 EBC

Hops (36 g) 9 g (19 IBU) — Columbus (Tomahawk) 15% — Boil — 70 min 27 g (7 IBU) — Hallertauer Mittelfrueh 3.4% — Boil — 20 min

Yeast 1.8 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation Primary — 12°C — 14 days. Lagering 18gg a 4•C - Carbonation: 2.4 CO2-vol

Stout lager ‘25

Stout lager ‘25 è una variazione leggermente più robusta rispetto a quella postata il 21 febbraio (4.3% ABV contro 3.9%), con una carica di Roasted Barley e Chocolate Rye che la spinge a 72.5 EBC.

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Stout lager ‘25 - Irish Stout 4.3% / 10.5 °P

60% efficiency Batch Volume: 20 L Boil Time: 45 min Mash Water: 17.54 L Sparge Water: 9.68 L @ 78 °C Total Water: 27.22 L Boil Volume: 23.75 L Pre-Boil Gravity: 1.040

OG: 1.042 FG: 1.009 IBU: 31 BU/GU: 0.74 Color: 72.5 EBC

Malts (4.6 kg) 4.1 kg (88.6%) — Cargill Munich — Grain — 18.7 EBC 300 g (6.5%) — Bairds Roasted Barley — Grain — 1180 EBC 200 g (4.3%) — Proximity Malt Chocolate Rye Malt — Grain — 750 EBC

Other (30 g) 30 g (0.7%) — Briess Rice Hulls — Adjunct — 0 EBC

Hops (30 g) 20 g (13 IBU) — Fuggle 5.5% — Boil — 45 min 10 g (18 IBU) — Columbus/Tomahawk/Zeus (CTZ) 15.2% — Boil — 45 min

Yeast 1.1 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation Primary — 20 °C — 14 days Carbonation: 2.4 CO2-vol

Cascade wheat ale

 

Cascade wheat - Micro American Wheat Beer 3.7% / 9.1 °P

55% efficiency Batch Volume: 18 L Boil Time: 45 min Mash Water: 16.49 L Sparge Water: 8.35 L @ 78 °C Total Water: 24.84 L Boil Volume: 22.18 L Pre-Boil Gravity: 1.033

OG: 1.036 FG: 1.008 IBU: 29 BU/GU: 0.81 Color: 13 EBC

Malts (3.7 kg) 2.5 kg (65%) — Cargill Munich — Grain — 12 EBC 1.2 kg (31.2%) — Avangard Wheat Malt — Grain — 3.9 EBC

Other (145 g) 75 g (2%) — Candi Sugar, Amber — Sugar — 148 EBC 70 g (1.8%) — Briess Rice Hulls — Adjunct — 0 EBC

Hops (55 g) 10 g (22 IBU) — Columbus/Tomahawk/Zeus (CTZ) 15% — First Wort 5 g (5 IBU) — Cascade (Cryo) 11.8% — Boil — 20 min 20 g (2 IBU) — Cascade (Cryo) 11.8% — Boil — 1 min 20 g — Cascade (Cryo) 11.8% — Dry Hop — 5 days

Yeast  slurry US-05

Fermentation Primary — 18-20 °C — 14 days Carbonation: 2.8 CO2-vol

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Nota sull'adattamento: * Carbonazione: il valore di 2.8 CO2-vol per riflette l’tua intenzione di mascherare il corpo basso con un perlage più spinto, tipico delle birre belghe o delle Wheat più vivaci.

Bitter

 

Bitter - Ordinary Bitter 3.8% / 9.5 °P

60% efficiency Batch Volume: 21 L Boil Time: 45 min Mash Water: 17.99 L Sparge Water: 10.46 L @ 78 °C Total Water: 28.45 L Boil Volume: 25.31 L Pre-Boil Gravity: 1.036

OG: 1.038 FG: 1.009 IBU: 31 BU/GU: 0.82 Color: 25 EBC

Malts (4.33 kg) 4.15 kg (95.8%) — Cargill Vienna — Grain — 18.7 EBC 150 g (3.5%) — Castle Malting Chateau Special B — Grain — 300 EBC 30 g (0.7%) — fiocchi orzo — Grain — 3.9 EBC

Hops (32 g) 12 g (23 IBU) — Columbus (Tomahawk) 15.2% — First Wort 20 g (8 IBU) — Fuggle 5.5% — Boil — 20 min

Yeast 1.8 pkg — Fermentis Safale American Ale US-05 81%

Fermentation Primary — 15 °C — 7 days Lagering — 11 °C — 14 days Carbonation: 2.4 CO2-vol

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Nota interessante: Ho usato l'US-05 a temperature piuttosto basse (15°C di primaria e poi lagering a 11°C), quasi come se fosse un lievito lager o per una pseudo-lager. Il risultato è un leggero fruttato che lascia prevalere la popolarità

AAA - American Amber Ale

 

AAA - American Amber Ale 4.7% / 11.2 °P

60% efficiency Batch Volume: 20 L Boil Time: 60 min Mash Water: 20.65 L Sparge Water: 7.77 L @ 78 °C Total Water: 28.42 L Boil Volume: 24.72 L Pre-Boil Gravity: 1.042

OG: 1.045 FG: 1.009 IBU: 37 BU/GU: 0.82 Color: 22.5 EBC

Malts (4.88 kg) 4.6 kg (94.3%) — Cargill Munich — Grain — 18.7 EBC 280 g (5.7%) — Castle Malting Chateau Biscuit — Grain — 50 EBC

Hops (29.5 g) 6 g (11 IBU) — Columbus (Tomahawk) 15% — Boil — 60 min 23.5 g (26 IBU) — Columbus (Tomahawk) 15% — Boil — 20 min

Yeast 1.2 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation Primary — 20 °C — 14 days Carbonation: 2.4 CO2-vol

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Nota tecnica: Ho usato il NovaLager a 18-20 °C. È una scelta atipica per una Amber Ale (sfruttando le caratteristiche "hybrid" del ceppo).

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