Type: All Grain
Batch Size: 11.00 gal
Boil Size: 13.73 gal
Boil Time: 60 min
End of Boil Vol: 11.88 gal
Final Bottling Vol: 10.50 gal
Fermentation: Ale, Two Stage
Date: 20 Apr 2017
Brewer: Brian Thompson
Asst Brewer:
Equipment: Large Batches
Efficiency: 62.90 %
Est Mash Efficiency: 65.2 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
18 lbs 3.9 oz Munich 10L (Briess) (10.0 SRM) Grain 1 37.0 %
11 lbs 7.0 oz Maris Otter Malt (Muntons) (3.0 SRM) Grain 2 23.2 %
5 lbs 11.5 oz Vienna Malt (3.5 SRM) Grain 3 11.6 %
4 lbs 9.0 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 4 9.2 %
2 lbs 4.6 oz (Cara 300) Special B Malt (150.0 SRM) Grain 5 4.6 %
2 lbs 4.6 oz Chocolate Malt (450.0 SRM) Grain 6 4.6 %
2 lbs 4.7 oz Crystal, Dark (Simpsons) (100.0 SRM) Grain 7 4.6 %
4.50 oz Warrior [12.30 %] - Boil 60.0 min Hop 8 66.3 IBUs
0.00 oz Magnum [12.00 %] - Boil 60.0 min Hop 9 0.0 IBUs
2 lbs 8.0 oz Muscavado [Boil for 60 min](50.0 SRM) Sugar 10 5.1 %
3.00 oz Northern Brewer [4.90 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg San Diego Super Yeast (White Labs #WLP090) Yeast 12 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.104 SG
Est Final Gravity: 1.030 SG
Estimated Alcohol by Vol: 9.9 %
Bitterness: 66.3 IBUs
Est Color: 81.0 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 4.71 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.19
Measured Mash PH: 5.20
Total Grain Weight: 49 lbs 5.3 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.40
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 59.74 qt of water at 166.5 F 153.0 F 60 min

Sparge: Fly sparge with 4.71 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

IBU Calculation 64.5 when NB is estimated at 10min boil. Add at 0 and allow for time to chill

OG 24.5 -> 1.104
FG 6.5-> 1.026
Adjusted Yeast Attenutaion to get FG

Ferment @ 16C -> 60.8F

Substitution of magnum for warrior

Re: OO recipe
CP
Christopher Pilkington






Reply|
Fri 12/9, 1:59 AM
You
You forwarded this message on 12/11/2016 4:43 AM
Hey Brian,

This is Chris, Head Brewer at Põhjala. Apologies for the late reply, it’s been a busy week here.

Awesome to hear you’d like to try brewing Öö, it started on the homebrew scale so it’s quite an honour to hear that :-)
We use:

36% pale malt
39% munich malt (light)
9.75% carafa type 2 special
4.9% dark roasted crystal (Simpsons)
4.9% chocolate malt
4.9% cara 300

And about 10% of the fermentables will come from a dark muscavado sugar - currently we add that at T-60.

We use Viking malt from Finland for the majority of our malts, and they have a very British style, so 2 row probably wouldn’t be the best substitute for the pale malt, I’d rather try Maris otter if you can get it.
Gravity starts at 24.5° and finishes at 6.5°, and we bitter to approx 65-70 IBU using magnum, with a finishing dose of Northern Brewer at T-00.

In terms of yeast, we ferment this one at cool temps of around 16°c with WLP090, San Diego Super yeast, which we use as our house strain. A cool fermentation helps as you really can’t feel the alcohol.
Water profile helps a lot as well, but that would be harder to give some tips on for me.

Otherwise, that’s about it - hope it helps, and good brewing!

Aitäh,
—
Chris Pilkington
Head Brewer
chris@pohjalabeer.com
+372 5620 0851

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