BREWING
Equipment: Bulldog Master Brewer & sparger
SET 1: 67 C, 15 minutes (mash in), 2200W
SET 2: 67 C, 50 minutes (mashing), 1800W
SET 3: 67 C, 10 minutes (mashing), 2200W
SET 4: 76 C, 10 minutes (mash out), 1800W
SET 5: 90 C, 20 minutes, (sparging), 2200W, 14 liters slowly 15-20 min up to 29 l of wort.
Here you can let the brewer be shut off and ”start again” when the sparging is finished.
SET (1) 6: 105 C, 40 min (Rolling boil) : #1 Hops (20 min) according to recipe after 40 min
SET (2) 7: 105 C, 15 min yeast nutricient. 10 min: #2 Hops (10 min) acc to recipe
SET (3) 8: 105 C, 10 min: (flame out) #3 Hops added in whirlpool when wort is down at 90C
INSTRUCTIONS
The hops in the boil will be added in a hop spider (removed before whirlpool).
OBS! Add 1/2 teaspoon of yeast nutricient at 15 minutes. SET SEPERATE ALARM!
At flameout, take out the hop spider and keep pumping/circulating the wort slowly and let it chill down to 90 C. At 90 C - stop the pump, make a whirlpool and pitch in the zero hops.
Let it steep for 10 minutes before starting the chilling.
Chill down to 25 C and start racking over the wort to a sanitized bucket.
Keep the chilling spiral in during the racking.
DRY HOP
After the major fermentation is done and bubbles is down at 2 BPM (2 bubble per minute) pitch in the dry hops.
COLD CRASH
After 4 days since dry hops where added - put the bucket in a cold place over night at 0-8 C (at least 12 hrs)
BOTTLING DAY
Sanitize a new bucket. Make a sugar syrup with 5g sugar per liter of beer (ie 110g 1 liter water for 22 litres of beer (including the 1 liter of water)).
Measure FG !!
Fill the new bucket with CO2.
Pitch in the sugar syrup in the new bucket and start racking over the beer, making sure it mixes well with the sugar syrup (stir very slowly with a sanitized ladle (slev) without risking any oxygen entering the beer or “dirt” falls into the bucket (don’t lean over the bucket and be sure your hand and arm are cleaned).
Start bottling.
BATCH #1: OG 1070, FG 1013, ABV 7,5%. Fermentation duration 16 days. 19,2 litres of beer. Brewday:2022-04-28, Fermentation start: 2022-04-29, Dry hop 2022-05-09, Cold crash: 2022-05-14, Bottling: 2022-05-16. Notes: Cold crash for 2 days in 10 C (old inefficient fridge). When I brought the bucket in to room temperature the fermentation restarted spontaneously but at a low rate. I let it be in room temperature for 8 hours before racking the beer over to a new bucket that was filled with CO2 and a solution of 0,8l water and 100g sugar (5g/l). The mix of beer and sugarwater was stirred slowly not risking oxygen to enter. After that I racked the beer over to bottles.
2022-04-29, 08:00 (aprox): Fermentation started (12 hrs after yeast had been piched in). 2022-05-09, 08:00: Fermentation down at 0,5 BPM (9 days after brew day)
BATCH #1
Brewday 2022-04-28
OG 1070 (!): En intrikat och fyllig smak med kvardrojande beska längst bak i gommen
Fermentation started after aprox 18 hrs
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