Mout in hopzakjes gedaan. Ook de havervlokken, die klonteren alleen samen. Volgende keer de haver vermengen met de mout.
Af en toe goed geroerd, omwentelen van de zakken. Mengen gaat lastiger dan los.
Strike temp was 77 graden. Ging langzaam omlaag. Dit duurde circa 25 minuten tot 66 graden. Strike temp kan lager volgende keer.
Met circa 4L heet water (60/40 kokend/koud) de zakken doorgespoeld. Ook met eigen vocht gespoeld.
Zak met haver was prutje. Die enigzins uitgeknepen om wat eruit te halen. Dit in pan gedaan (100ml oid)
Na spoelen was start koken circa 14L
SG start: 1066
SG End:
Formula: (start-end)x0,136= ...% alc
working temp. yeast 19-21 degrees C
Na 1 week overgehelveld van fles naar vat en weer naar fels (na schoonmaken. (SG: 1017 = 6,7%). Hetgeen ik gebruikt heb voor testen van SG was van uitgeperste restjes...
Na overhevelen bleef het nog rustig af en toe bubbelen., Na 7 dagen nog steeds. 1ste dry hop eruit gehaald. Nog eens 29 gr Cascade erin gedaan.
14 augustus nog steeds bubbels, 2 per minuut.
27 augustus nog steeds. SG: 1010,5: 7,548%
30 augustus SG: 1010,5: 7,548%
Gebotteld. Bleek toch minder volume: circa 8 L
Bottelsuiker 5 gram per liter: 12L was basis, dus 60 gram. Opgelost in 200 ml water. 50 ml overgehouden.
Dus - 6 gram per L bottelsuiker gebruikt.
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