Gottlarina


gottlarina

En münchener dunkel skal være mørk og maltet med ristede, men ikke brente noter. En god münchener er fyldig, maltet og bløt.
Aroma: Middels til kraftig maltaroma, med en brødaktig, ristet aroma og noter av sjokolade. Svak humlearoma av mellomeuropeiske typer. DMS og diacetylnivå fra fraværende til svak.
Ingredients
Amt Name Type # %/IBU
15,00 g PH 5.2 Stabilizer (Mash 60,0 mins) Water Agent 1
3,60 kg Munich (Bestmalt) (15,0 EBC) Grain 2 57,6 %
1,75 kg Pilsen (BestMälz) (3,5 EBC) Grain 3 28,0 %
0,75 kg Caramel Light (BestMälz) (32,0 EBC) Grain 4 12,0 %
0,15 kg Chocolate Malt (600,0 EBC) Grain 5 2,4 %
10,00 g Hallertau Magnum [12,90 %] – Boil 60,0 min Hop 6 13,2 IBUs
1,00 mg Servomyces (Boil 15,0 mins) Fining 7
0,50 Items Protafloc (Boil 15,0 mins) Fining 8
10,00 g Hallertau Magnum [13,90 %] – Boil 15,0 min Hop 9 7,1 IBUs
10,00 g Hallertau Magnum [13,90 %] – Boil 5,0 min Hop 10 2,8 IBUs
2,0 pkg SafLager West European Lager (DCL/Fermentis #S-23) [23,66 ml] Yeast 11

Gravity, Alcohol Content and Color

Est Original Gravity: 1,052 SG
Est Final Gravity: 1,011 SG
Estimated Alcohol by Vol: 5,4 %
Bitterness: 23,1 IBUs
Est Color: 28,8 EBC
Measured Original Gravity: 1,054 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 5,8 %
Calories: 504,1 kcal/l

Mash Profile

Mash Name: 02. BM 20L – Single Step – Medium Body
Sparge Water: 13,92 l
Sparge Temperature: 78,0 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 6,25 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Mash PH: 5,20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 25,00 l of water and heat to 65,0 C over 0 min 65,0 C 10 min
Saccharification Heat to 65,0 C over 6 min 65,0 C 60 min
Mash Out Heat to 78,0 C over 26 min 78,0 C 10 min

Sparge: Fly sparge with 13,92 l water at 78,0 C

Mash Notes:

Carbonation and Storage

Carbonation Type: Keg with priming agent
Pressure/Weight: 62,83 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Lager, Three Stage
Volumes of CO2: 2,4
Carbonation Used: Keg with 62,83 g Corn Sugar
Age for: 60,00 days
Storage Temperature: 3,0 C

Notes