HEF
– German style wheat beer
Head lacking, banana and cloves on the nose. Malt over shadows the wheat, although pleasant. 7/10
http://burleighbrewing.com.au/beers/hef/</a
Month: August 2014
Categories
Rogue voodoo doughnut
Bacon maple ale
Maple syrup on the nose, full mouth feel, finishing with a little hop bittering. I’m not getting the smoke as the maple dominates.
Diss not pass the ” I’ll have another” test.
Categories
Low Rider Clone
Low Rider Clone
Beer of the year Clone AGWB 2014
Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 24.00 l
Fermentation: Ale, Two Stage
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 24.00 l
Fermentation: Ale, Two Stage
Date: 03 Aug 2014
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 6.00 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | – |
| 2.00 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | – |
| 1.75 kg | Gladfield Ale Malt (3.0 SRM) | Grain | 3 | 44.2 % |
| 1.50 kg | Gladfield Vienna Malt (3.6 SRM) | Grain | 4 | 37.9 % |
| 0.40 kg | Gladfield Medium Crystal Malt (55.8 SRM) | Grain | 5 | 10.1 % |
| 0.20 kg | Gladfield Gladiator Malt (3.2 SRM) | Grain | 6 | 5.1 % |
| 0.05 kg | Gladfield Chocolate Malt (634.5 SRM) | Grain | 7 | 1.3 % |
| 0.03 kg | Acid Malt (3.0 SRM) | Grain | 8 | 0.8 % |
| 0.03 kg | Black (Patent) Malt (500.0 SRM) | Grain | 9 | 0.8 % |
| 12.00 g | Simcoe [12.90 %] – Boil 60.0 min | Hop | 10 | 17.0 IBUs |
| 1.20 g | Koppa Floc (Boil 15.0 mins) | Fining | 11 | – |
| 5.00 g | Amarillo [8.40 %] – Boil 15.0 min | Hop | 12 | 2.3 IBUs |
| 10.00 g | Amarillo [9.20 %] – Steep/Whirlpool 20.0 min | Hop | 13 | 3.1 IBUs |
| 10.00 g | Simcoe [12.90 %] – Steep/Whirlpool 20.0 min | Hop | 14 | 4.3 IBUs |
| 1.0 pkg | Newcastle Dark Ale Yeast (Mangrove Jack’s #M03) | Yeast | 15 | – |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.035 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 3.0 %
Bitterness: 26.6 IBUs
Est Color: 13.5 SRM
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 3.0 %
Bitterness: 26.6 IBUs
Est Color: 13.5 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Mash Profile
Mash Name: Single Infusion, Full Body, No Mash Out
Sparge Water: 22.64 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Sparge Water: 22.64 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 3.96 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 10.33 l of water at 75.7 C | 68.9 C | 45 min |
Sparge: Fly sparge with 22.64 l water at 75.6 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: Bottle
Pressure/Weight: 141.17 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Pressure/Weight: 141.17 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 141.17 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C
Carbonation Used: Bottle with 141.17 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C
Notes
Target – Original: 1.036 Final: 1.016 Alcohol By Volume: 2.7 %
Pre boil 1.042 – may have to add water
mash Ph 5.3, added sprinkle of bicarb as was dropping
Mash – start was 76c – end after and hour 67c.
Newcastle Dark Ale Yeast – redydrated with pre-boild waterm and on stir plate for 2 hours
6 g Gypsum
2g CaCl
1.032 at 30c = 1.033
Pitched yeast at 4pm, set fridge to 18c
9 aug 1.018 = 2% abv
1.012 final target = 2.8%
Split into:
5l keep as it
5l with 1g mangrove jacks dry enzyme
11l with 2g mangrove jacks dry enzyme, 10g Simcoe . 10g Amarillo
19 August
Both 1g and 2g 1.005 = 3.7%
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