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Category: Homebrew

All brewing related things, especially fuskerbryg

111. American Pale Ale

5,1kg Pale malt
340g Munich II
230g Wheat malt

6ml lactic acid en sparge, none in mash, pH 5,3
Mash for 60 min @67°C

68g Williamette (6,6% alpha) for 60 min
10g Centennial (11,0% alpha) for 10 min
15g Amarillo for 10 min
15g Centennial for 0 min
15g Amarillo for 0 min

White Labs Cry Havoc yeast
20L
OG: 13,3°brix (1.054)
FG: 7,3°brix (1.013)
5,5% ABV

Bottled on January 10 with 80g dextrose

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110. American Pale Ale

5,1kg Pale malt
340g Munich II
230g malted wheat

pH 5,3
4ml lactic acid (6ml in sparge water)
mashed for 60 min @67°C

50g Williamette (6,6% alpha) for 60 min
15g Centennial (8,6% alpha) for 10 min
15g Cascade (4,9% alpha) for 10 min
30g Centennial for 0 min

WLP001 White Labs California Ale yeast
OG: 1.053 (13,5 %deg;brix)
FG: 1.011 (6,9 %deg;brix)
5,6% ABV
22L

Bottled on October 25 with 88g dextrose

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109. English IPA

6,2 kg maris otter
250g crystal 40°C
150g crystal 120°C
250g Munich II
250g wheat malt

2ml lactic acid in mash
pH 5,4
6ml lactic acid in sparge water

100g Fuggles (4,5% alpha) for 60 min
50g Fuggles (4,5% alpha) for 10 min
50g East Kent Goldings (5% alpha) at flameout

22L
OG: 1.053 (13,2°C brix)
FG: 1.013 (7,2°C brix)
5,3% ABV

Bottled on October 4 with 80g dextrose

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108. Bavarian Weizen

2,5kg Pale malt
2,5kg pale wheat malt

Mash for 60 min @ 68°C

50g Hallertauer (2,2% alpha) for 60 min

White Labs WLP300 Hefeweizen ale yeast

OG: 1.043 (10,7°brix)
FG: 1.011 (5,9°brix)
4,3% ABV
22L

Bottled on July 28 with 80g dextrose

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107. Belgian wit

3kg pilsner malt
2kg umalted wheat
150g munich II

Mash for 90 min at 68°C with 3ml lactic acid, pH 5,6
6ml lactic acid in sparge water

100g Hallertauer (2,2% alpha) for 60 min.
10g dried orange peel for 5 min.
11g crushed coriander seed for 5 min.

White Labs Belgian Wit Ale WLP400
OG: 1.036 (9,0 brix)
FG: 1.010 (5,0 brix)
3,5% ABV
20L

Bottled on July 18 with 84g beet sugar

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106. Rousse IPA

5,5kg pale malt
200g crystal 120°L
200g crystal 40°L
200g roasted barley

pH 5,6, 3ml lactic acid in mash, 6ml in sparge
Mash for 60 min @68°C

80g Williamette (6,6% alpha) for 60 min.
28g Centennial (11% alpha) for 10 min.
28g Simcoe (13,5% alpha) for 5 min.
41g Amarillo for 0 min.

20L
OG: 1.053 (13,0 °brix)
FG: 1.013 (7,2 °brix)
5,3% ABV

Bottled on June 28 with 80g dextrose

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105. Northern English Brown Ale

4,5kg Maris Otter
340g Special Roast
124g Crystal 40°L
230g Melanoidin
120g Chocolate malt

3ml lactic acid in mash, 6ml in sparge water
Mash for 60 min. @67°C

50g East Kent Goldings (4,6% alpha) for 60 min.
20g East Kent Goldings (4,6% alpha) for 5 min.

White Labs WLP002 English Ale yeast
OG: 1.044 (10,9 brix)
FG: 1.007 (5,3 brix)
4,9% ABV
22L

Bottled with 84g dextrose on June 20.

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