On this brew day I made a Pale Ale using my favourite yeast Lutra Kveik!

I tried out using magnets to help with dry hopping the beer without the fear of oxygenation. I however accidentally ended up doing something called a 'dip hop'...

______________________
My Brewing Gear (These are Amazon Affiliate Links you can use to support the channel)
Food grade magnets: [ Ссылка ]
pH meter - [ Ссылка ]
Hydrometer - [ Ссылка ]
Pink Stuff - [ Ссылка ]
Chemsan - [ Ссылка ]
Paint Pen for Bottles - [ Ссылка ]
Tubing - [ Ссылка ]
Fermenting bucket - [ Ссылка ]
BIAB Grain Bag - [ Ссылка ]
Bottle Brush - [ Ссылка ]
Thermometer - [ Ссылка ]
Laser Thermometer - [ Ссылка ]
Gauntlets - [ Ссылка ]
Colander - [ Ссылка ]
Campden Tablets - [ Ссылка ]
______________________
Filming Equipment
iPhone 11 - [ Ссылка ]
Lapel Mic - [ Ссылка ]
Ring Light - [ Ссылка ]
Portable Recorder - [ Ссылка ]
______________________
Recipe for 23L:
- 31L tap water with the Apartment Brewer's Pale Ale water profile: [ Ссылка ]

Water Profile - Ca 63.0 | Mg 28.0 | Na 65.0 | SO4 233 .0 | Cl 100 | 36.0
______________________
- 4kg Pale Maris Otter (Thomas Fawcett) (79.9%)
- 466g Vienna Malt (Crisp) (9.2%)
- 347g Amber Malt (6.9%)
- 200g Flaked Barley (4.0%)
______________________
- 15g Centennial @30 min
- 12g Centennial @20 min
- 8g Centennial @15 min
- 6g Simcoe @15 min
- 8g Centennial @10 min
- 8g Simcoe @10 min
- 20g Centennial @ flameout with a 15 minute hop stand at 80°c
- 40g Simcoe @ flameout with a 15 minute hop stand at 80°c
-40g Centennial - Dip hop dry hop for 7 days
______________________
- Omega Kveik Lutra Yeast
______________________
Mash @ 65ºC for 60 mins
Boil for 30 mins
______________________
Original Gravity: 1.049
Final Gravity: 1.010
ABV: 5.2%
IBUs: 41.8

00:00 - Intro
01:53 - How to Dip Hop
03:35 - How to Brew a Pale Ale
10:33 - Tasting

свернуть