Rauaraddel - 3Sverd Bryggeri

Rauaraddel er et lett og friskt sommarøl. Utgangspunktet vårt er et lyst øl i belgisk stil, og til dette tilsett vi bringebær.

Ingredients
Amt	Name	Type	#	%/IBU
25,00 l	IVAR vann, Norway	Water	1	-
5,00 g	Calcium Sulfate CaSO4 (Mash 60,0 mins)	Water Agent	2	-
2,50 g	Calcium Chloride CaCl2 (Mash 60,0 mins)	Water Agent	3	-
3,20 kg	Pilsen (BestMälz) (3,5 EBC)	Grain	4	55,2 %
2,40 kg	Wheat (BestMälz) (4,5 EBC)	Grain	5	41,4 %
0,20 kg	Caramel/Crystal Malt - 20L (39,4 EBC)	Grain	6	3,4 %
18,00 g	Challenger [7,50 %] - First Wort 60,0 min	Hop	7	15,0 IBUs
1,00 mg	Servomyces (Boil 15,0 mins)	Fining	8	-
0,50 Items	Protafloc (Boil 15,0 mins)	Fining	9	-
2,0 pkg	Safbrew WB-06 Ale (DCL/Fermentis #)	Yeast	10	-
6,00 Items	Brewers Clarex (Primary 0,0 mins)	Fining	11	-
2,00 kg	Raspberry fruit (Secondary 10,0 days)	Flavor	12	-

Est Original Gravity: 1,050 SG
Est Final Gravity: 1,010 SG
Estimated Alcohol by Vol: 5,2 %
Bitterness: 15,0 IBUs
Est Color: 8,6 EBC

Measured Original Gravity: 1,050 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 5,2 %
Calories: 465,4 kcal/l

Mash Name: 01. BM 20L - Single Step - Light Body
Sparge Water: 10,81 l
Sparge Temperature: 77,0 C
Adjust Temp for Equipment: TRUE

Total Grain Weight: 5,80 kg
Grain Temperature: 20,0 C
Tun Temperature: 20,0 C
Mash PH: 5,20

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 25,00 l of water and heat to 64,0 C over 20 min	64,0 C	0 min
Saccharification	Heat to 64,0 C over 0 min	64,0 C	60 min
Mash Out	Heat to 77,0 C over 24 min	77,0 C	15 min

Sparge: Fly sparge with 10,81 l water at 77,0 C

Mash Notes:

Carbonation Type: Keg with priming agent
Pressure/Weight: 53,52 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage

Volumes of CO2: 2,3
Carbonation Used: Keg with 53,52 g Table Sugar
Age for: 30,00 days
Storage Temperature: 18,0 C

Skyllevann justering:
-----------------------------------------
2gram Calcium Sulfate CaSO4
1gram Calcium Chloride CaCl2