Lussekatt NEIPA
New England IPA - Vermont IPA (5 D / SHBF 2020)
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 18,0 L | 30 min | 1.064 SG | 1.014 SG | 31 | 6,5% | 608 |
6 EBC
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| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 31 | 6,5% | 608 |
6 EBC
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| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Rice Hulls | 0,15 kg | 2,4% | Adjunkt |
0 EBC
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Typ:
Adjunkt Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers.
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| Pale Ale, Low Colour Maris Otter (Simpsons) | 4,35 kg | 69,6% | Malt |
2 EBC
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Typ:
Malt If you require a well modified, high performing malt, but with a low colour, look no further than Low Colour Maris Otter. This heritage barley variety is used to produce an exceptional quality base malts, with high extract and enzymic activity and low nitrogen content. It is kilned at a low temperature, making it perfect for Cask IPAs and Light Coloured Ales. |
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| Oats, Flaked | 0,75 kg | 12,0% | Malt |
1 EBC
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Typ:
Malt Adds body, mouth feel and head retention to the beer
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| Wheat, Torrified | 0,75 kg | 12,0% | Malt |
2 EBC
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Typ:
Malt Unmodified wheat that has been "popped" to open the kernels
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| Cara-Pils/Dextrine | 0,25 kg | 4,0% | Malt |
2 EBC
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Typ:
Malt Significantly increases foam/head retention and body of the beer.
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Cryo - Simcoe | 50 gr | 15 min | Whirlpool | Pellets | 23,00% | 35,5 | 2,8 | |
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Användning: Whirlpool An earthly, citrus, pine hop widely used in IPAs and many American styles. Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Simcoe | 50 gr | 15 min | Whirlpool | Pellets | 23,00% | 35,5 | 2,8 | |
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Användning: Whirlpool An earthly, citrus, pine hop widely used in IPAs and many American styles. Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Citra | 25 gr | 15 min | Whirlpool | Pellets | 25,00% | 19,3 | 1,4 | |
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Användning: Whirlpool Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Citra | 25 gr | 15 min | Whirlpool | Pellets | 25,00% | 19,3 | 1,4 | |
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Användning: Whirlpool Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Citra | 25 gr | 3 dgr | Torrhumling | Pellets | 25,00% | 0,0 | 1,4 | |
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Användning: Torrhumling Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Simcoe | 25 gr | 3 dgr | Torrhumling | Pellets | 23,00% | 0,0 | 1,4 | |
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Användning: Torrhumling An earthly, citrus, pine hop widely used in IPAs and many American styles. Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Citra | 25 gr | 3 dgr | Torrhumling | Pellets | 25,00% | 0,0 | 1,4 | |
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Användning: Torrhumling Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Mosaic | 25 gr | 3 dgr | Torrhumling | Pellets | 22,00% | 0,0 | 1,4 | |
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Användning: Torrhumling Mosaic is an earthy, floral, fruity hops widely used for finishing IPAs. Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Geronimo HopBurst (Simcoe) | 8 gr | 3 dgr | Torrhumling | Kottar | 0,00% | 0,0 | 0,4 | |
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Användning: Torrhumling Dosering: 20ml Homebrew Pouch per ca. 20 liter |
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Lactic Acid | 6,00 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. |
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| Calcium Chloride | 4,94 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Epsom Salt (MgSO4) | 2,87 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Salt | 2,65 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. |
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| Baking Soda | 0,11 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Baking Soda (NaHCO3) may be used as a water mineral to adjust brewing water for mashing. |
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| Jästnäring | 2 gr | 10 min | Övrigt | Kok | ||
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Typ: Övrigt Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. |
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| Orange Peel, Sweet | 25 gr | 10 min | Krydda | Kok | ||
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Typ: Krydda Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma. |
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| Ascorbic Acid | 1 gr | 0 min | Övrigt | Sekundärjäsning | ||
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Typ: Övrigt Used as an antioxident to preserve wine. Dosage rate of 50 mg per liter. VERY IMPORTANT - Wine must have a free SO2 level of at least 30 mg/l before adding ascorbic acid or you run the risk of creating hydrogen peroxide which will oxidize the wine. Check free SO2 level with a titrate kit before using. |
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| Russin | 150 gr | 3 dgr | Smak | Sekundärjäsning | ||
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Typ: Smak Chop them up and steep in boiled water for 10-15 minutes. |
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| Orange Peel, Sweet | 25 gr | 3 dgr | Krydda | Sekundärjäsning | ||
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Typ: Krydda Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma. |
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| Saffron | 2 gr | 3 dgr | Krydda | Sekundärjäsning | ||
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Typ: Krydda "Saffron Tea: The secret to getting your money's worth with saffron is to... make a tea out of it before you add it to a recipe. Yes, a tea, sometimes referred to as an infusion or "steeping" saffron. This is exactly the same principle you use in making any tea - the longer the saffron steeps, the stronger its flavor, aroma and color. Where saffron preparation differs from tea is that you can release saffron effectively in hot liquid such as water, broth or milk or in room temperature white wine, vodka, rosewater, orange blossom water, white vinegar or citrus juice. In other words, saffron's chemicals respond positively to hot liquid or room temperature alcohol and acids (citrus). The amount of liquid is not important, use whatever is called for in your recipe or add just a teaspoon or two of hot water to a recipe, which will not harm it. Then put the threads or powdered saffron in the liquid and leave it for a minimum of 20 minutes before you add this "tea" to the recipe. Do not remove the saffron threads from the liquid. They continue to release aroma, flavor and color for up to 24 hours which is why saffron dishes and breads always taste even stronger as leftovers. With more flavor, aroma and color release than you would otherwise have, steeping saffron is the most economical way to use this spice. Once you get comfortable cooking and baking with saffron, you will find the longer you steep your saffron, the less you will need per recipe. |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| Juice | A38 | Imperial Yeast | Flytande | 74% | 18°C - 23°C | |
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Labb: Imperial Yeast Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beers that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the the fermenter if too full. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Proteinrast | 52°C | 20 min | 22 min | Temperatur | 11,78 L | |
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Höjningstid: 22 min |
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| Inmäskning | 66°C | 90 min | 9 min | Temperatur | 0,00 L | |
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Höjningstid: 9 min |
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| Utmäskning | 78°C | 10 min | 6 min | Temperatur | 0,00 L | |
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Höjningstid: 6 min |
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