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TARGET:
Mashing at 65°C / 90 min + 78°C / 5 min
Fermentation ~ 19°C, 2 weeks
INGREDIENTS:
3 kg Viking vehnämallas (Panimonurkka)
2,3 kg Viking Munich Dark (Panimonurkka)
0,2 kg Weyermann Carafa Special 1 (Panimonurkka)
0,25 kg Flaked wheat (Panimonurkka)
0,3 kg Viking Caramael L300 (Panimonurkka)
45g Hallertau Hersbrücker (Panimonurkka)
1 pc MANGROVE JACK'S M20 BAVARIAN WHEAT YEAST (Panimonurkka)
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Brewing day: 24.10.2021:
EQUIPMENT:
- Equipment: Bulldog 30
GROUNDING:
- Brewferm Grain Gorilla Pro scale 114
WATER ADJUSTMENTS:
- Strike water 20 litres
- Water additions: Acid 20L/2 ml, CaSo4 20L/8g,
No additions to sparge water
- Raw water ph: 8,5 (7°C), after additions ph: 5,37 (8°C), preboil ph: 5,6 (17°C)
- Water pre-heated to 68 °C
MASHING:
- Mashing at 65°C 90 min
- Stirred every 15 mins
- Wort volume after mashing: 15 litres
- Sparge water added: ~13 litres. All added at once.
- Sparking duration ~45min
- Note! Too thick mass!
- Pre-boil volume 28 litres. Mash pressed only one lightly!
- After sparge heating to 78 °C 5 min
- Preboil OG1 (Refractometer): 1,06
- Preboil OG2 (Refractometer): 1,06
- Preboil OG3 (hyrdometer new): 1,054
- Preboil OG4 (hyrdometer old): 1,050
BOILING:
- Boiling 60min
- Foam collected x 2
- No bazooka filter
- Final volume 23 litres
- Cooling incident with loose water pipe
- Aeration with air pump (30 min)
- Afterboil OG5 (Refractometer): 1,063
- True efficiency: 78%
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FERMENTATION
- Air lock activated after ~20 hours
- Still active after 3,5 days
- Fermentation temperature 20-21°C
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BOTTLING 12.11.2021
- Fermentation time: 2 weeks 4 days
- Sugar 7g/litres (brewing sugar + 10%).=> 160g
- Final volume 21 litres
- FG (new hydro): 1,020
- FG (old hydro): 1,018
- FG (Refractometer): 1,034
- ABV (new hydro): ~4,7%
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