Robbier

Type: All Grain

Date: 6/22/2008

Batch Size: 15.90 L

Brewer: Jurgen F. Doreleijers

Boil Size: 19.30 L

Asst Brewer: Fred H.J. Doreleijers

Boil Time: 60 min

Equipment: Keg kettle & Igloo Cubes

Taste Rating(out of 50): 30.0

Brewhouse Efficiency: 38.00

Taste Notes: Eerste bier hier in Nederland gebrouwen. Ingredienten zomaar bij elkaar geraapt.
Genoemd naar Rob die zijn verjaardagsfeest was vergeten aan te kondigen. De kiddos gingen wel nog snel.

Ingredients

Amount Item Type % or IBU

5.00 kg Pilsner malt (5.9 EBC) Grain 65.36 %

2.50 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 32.68 %

0.15 kg Acid Malt (5.9 EBC) Grain 1.96 %

28.30 gm Nugget [13.00 %] (120 min) Hops 69.2 IBU

0.23 tsp Irish Moss (Boil 10.0 min) Misc

10.50 L Spa Barisart Source Quelle Water

22.00 L Schijndel, Akkerstraat Water

1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [Starter 700 ml] Yeast-Ale

1 Pkgs Safale (Fermentis division of S.I.Lesaffre France #US-05) [Starter 700 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.052 SG

Measured Original Gravity: 1.052 SG

Est Final Gravity: 1.013 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 5.19 %

Actual Alcohol by Vol: 5.47 %

Bitterness: 69.2 IBU

Calories: 485 cal/l

Est Color: 23.9 EBC

Color:

Color

Mash Profile

Mash Name: Dodo Single Infusion, Full Body, No Mash Out

Total Grain Weight: 7.65 kg

Sparge Water: 12.66 L

Grain Temperature: 15.0 C

Sparge Temperature: 75.6 C

TunTemperature: 22.2 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.4 PH

Dodo Single Infusion, Full Body, No Mash Out

Step Time Name Description Step Temp

60 min Mash In Add 15.30 L of water at 76.8 C 66.0 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 93.2 KPA

Carbonation Used:

Keg/Bottling Temperature: 7.0 C

Age for: 0.0 days

Storage Temperature: 7.0 C

Notes

Started mash with schijndel tap water. Saving 10.5 l of spa for sparging.
Laatste meting van de refractometer voor het stoppen van het lauteren was 4 brix (1.016 sg). 200 ml gemorst uit brouwketel doordat de kraan nog open stond. Koelen gedaan door water tegen de brouwketel te laten stromen. Pa gaat het koelelement aanpassen zodat, als ie lekt dat het niet in deze hogere brouwketel gaat lekken.
Pa heeft nog een hele tijd meegeholpen met slangen in elkaar draaien en op te passen.
Sparging with 81c water. Ongeveer 16 liter over na 2 uur koken.
Almost forgot Irish Mosh so gave another 10m boil.
Vergeten de deksel uit de mash tun te halen dus al het sparge water is slechts langs de zijkant gegaan vandaar het lage redement.
Wyeast didn't take off within 24 hours which was the reason I added the powder yeast to the starter of 700ml. Vigorous bubbling for at least an hour.
Fermentation start also bubbled for an hour. Started to take off at nite (< 5 hrs) and was vigorous enough to wawke Carin. The bubbling was all over within 36 hrs. Understandable considering hi temp of 26-28 with lots of variation. Left in primary for 9 days.

Created by Dodo