Batch 1 of Ocean Göteborgsporter
| Dates |
| Date Brewed: | 13 Mar 2011 | Date Racked: | 25 Mar 2011 | ||
| Date Packaged: | 25 Mar 2011 | Date Ready: | 9 Apr 2011 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.065 SG |
| Minimum FG: | 1.012 SG | Maximum FG: | 1.016 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 50 IBU |
| Minimum Color: | 43.3 EBC | Maximum Color: | 68.9 EBC |
| Recipe Overview |
| Target Wort Volume Before Boil: | 18.00 l | Actual Wort Volume Before Boil: | 18.00 l |
| Target Wort Volume After Boil: | 14.50 l | Actual Wort Volume After Boil: | 14.50 l |
| Target Volume Transferred: | 14.50 l | Actual Volume Transferred: | 14.50 l |
| Target Volume At Pitching: | 14.50 l | Actual Volume At Pitching: | 14.50 l |
| Target Volume Of Finished Beer: | 14.50 l | Actual Volume Of Finished Beer: | 13.00 l |
| Target Pre-Boil Gravity: | 1.041 SG | Actual Pre-Boil Gravity: | 1.038 SG |
| Target OG: | 1.051 SG | Actual OG: | 1.044 SG |
| Target FG: | 1.013 SG | Actual FG: | 1.010 SG |
| Target Apparent Attenuation:: | 72.9 % | Actual Apparent Attenuation: | 76.6 % |
| Target ABV: | 5.0 % | Actual ABV: | 4.5 % |
| Target ABW: | 3.9 % | Actual ABW: | 3.5 % |
| Target IBU (using Rager): | 32.7 IBU | Actual IBU: | 32.7 IBU |
| Target Color (using Morey): | 69.8 EBC | Actual Color: | 69.8 EBC |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 74.0 % |
| Target Fermentation Temp: | 20 degC | Actual Fermentation Temp: | 20 degC |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Marris Otter Pale Ale | 2.186 kg | 73.0 % | 3.1 | In Mash/Steeped |
| Chocolate Malt (TF) | 0.240 kg | 8.0 % | 62.1 | In Mash/Steeped |
| Wheat Malt (W) | 0.240 kg | 8.0 % | 0.2 | In Mash/Steeped |
| Viking Caraplus 10 | 0.120 kg | 4.0 % | 0.3 | In Mash/Steeped |
| Crystal Malt (TF) | 0.105 kg | 3.5 % | 3.0 | In Mash/Steeped |
| UK Black Malt | 0.105 kg | 3.5 % | 32.6 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Galena | 10.6 % | 12 g | 27.6 | Bagged Pellet Hops | 60 Min From End |
| UK Bramling Cross | 7.0 % | 10 g | 5.1 | Bagged Pellet Hops | 20 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Protafloc | 1 g | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 138 | Total Magnesium (ppm): | 2 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 91 |
| Total Chloride(ppm): | 170 | Total Bicarbonate (ppm): | 20 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (66C/151F) 90min |
| Step Type | Temperature | Duration |
| Rest at | 66 degC | 90 |
| Mash Notes |
| Tilsatte 0.984g gypsum och 4.715g 33% vätskig calcium chloride till mäsk vattnet |
| Boil Notes |
| Fermentation Notes |
| Temp 21.5 - 22 mätt på kärlet. |
| Packaging Notes |
| Tasting Notes |