#kotipanimo

[kimobrewery]

Altbier

Batch Size: 20 L Boil Size: 24,6 L Boil Time: 60min Efficiency: 90% OG: 1,052 FG: 1,017 ABV: 4,6% Bitterness: 35,9 IBUs (Tinseth) Color: 13 SRM (Morey)

Fermentables

96% Viking - Pilsner Malt

2% Viking - Black Malt

2% Viking - Crystal Malt 50

Hops

Magnum pellets 22,4 IBU at 60min

Hallertau Mittelfrüh pellets 6,4 IBU at 20min

Hallertau Mittelfrüh pellets 3,7 IB at 10min   

Hallertau Mittelfrüh pellets 3,4 IBU at  5min

Yeast

WLP036 - Dusseldorf Alt

Mash Dough in 50C for 30min Beta saccharification 64C for 30 min Alpha saccharification 69C for 30min Sparge 78C for 30min

[kimobrewery]

Weizen

Batch Size: 23 L Boil Size: 26,5 L Boil Time: 60,000 min Efficiency: 80% OG: 1,048 FG: 1,013 ABV: 4,5% Bitterness: 10,0 IBUs (Tinseth) Color: 3 SRM (Morey)

Fermentables

61% Viking Pilsner Malt

39% Viking Wheat Malt

Hops

Hallertau Mittelfrüh pellets 2,8 IBU at 60min

Hallertau Mittelfrüh pellets 4,2 IBU at 30min

Hallertau Mittelfrüh pellets 3,0 IBU at 10min

Yeast

Wyeast German Wheat

Mash Acid rest 37C for 30min Protein rest 50C for 20min Starch conversion 63C for 60min Sparge 78C for 30min

[kimobrewery]

Saison

Batch Size: 20 L Boil Size: 23,5 L Boil Time: 60,000 min Efficiency: 75% OG: 1,056 FG: 1,012 ABV: 5,7% Bitterness: 21,9 IBUs (Tinseth) Color: 10 SRM (Morey)

Fermentables

79% Viking Pilsner Malt

10% Viking Wheat Malt

10% Viking Munich Malt

1%  Viking Black Malt

Hops

Kent Goldings pellets 15,1 IBU at 60min 

Kent Goldings pellets 4,5 IBU at 15min 

Kent Goldings pellets 2,4 IBU at  5min 

Yeast

Wyeast - Belgian Saison

Mash Beta-amylase rest   62C for 30min Alpha-amylase rest  68C for 30 min Sparge 78C for 30min

[kimobrewery]

Brewed a bitter on a rainy day

Began my vacation by brewing an english low abv. bitter. It was raining so it got a bit cold to brew outside, but a bit of rain and cold weather can't slow down a brewer. I started by warming up the water to desired temperature and added the malts (pilsner and crystal 50). One hour mash. Now I was also able to test my used to be fermentation bucket, now sparge water heater bucket for the first time. With this we are now heat larger amounts of sparge than. This means we are able to get the grist/water ratio correct. Sparging went good even if it took a lot longer than usual as I had to go feed my boy. When I had a rolling boil I added Fuggles and some leftover Hallertau Mittelfrüh at the beginning. No aroma hops was used, because I wanted this to be a traditional bitter. The brewhouse effiency went once again over 90%. Yeah! Now we are only waiting for the fermentation to end so that we can have this bottled. I have big hopes for this and will enjoy this in august when the summer finally arrives.

[kimobrewery]

Weizen & saison bottled. It took 3 hours for 3 guys to get this done.

[sataakaljaa]

2.7.2015 PIPA / India Pale Ale / Jarla/Lehtopelto

Maailmankaikkeuden viimeinen pullollinen ystäväni Jarkko Lehtopellon ja Pertti Jarlan panemaa IPA:a tarjottiin tänään minulle. Kokoonataittuvasta erikoistuopista, vieläpä (Pocket Pint onkin nyt sitten joululahjatoivelistallani). Kävipä tsägä, nimittäin vähänkö oli hyvää!

Melko tumma, jopa maltainen ensisiemaus, mutta loppua kohden vauhdilla raikastuva kokonaisuus. Moniulotteinen maku, pehmeä mutta kuitenkin tuntuva humalointi. Yhdessä siinä pohdiskeltiin, että kuinkakohan vahvaa olutta olivat saaneet aikaiseksi... no, ei ainakaan mitään kakkosta ollut tämä ei.

Ihanko oikeastiko tämä oli kahden ensikertalaisen kotipanimosta? Ehkä olisi miesten aika vaihtaa alaa? Tai vähintäänkin ottaa mut mukaan panohommiin. Perhana!!!

[kimobrewery]

Saison brewing

Where to begin? We were going to brew outside for the first time, so we were hoping for nice weather. This was the first thing that didn't go as planned. It was raining and the wind was blowing, but warm clothes helps. Then our PID started to give an olAD error message and it took about an hour to find the fault that was an loose wire. And lastly we had to bring with us a couple of vital components to the wort cooler, so we couldn't chill our wort. Those were the bad things everything else was fun. So it was a fun brewday as always. We finally got a much better mash effiency by doing the sparge much slower. Have to check tomorrow what the effiency was, but we got a higher OG than planed. Sadly there were no time to take any pictures during the brew, but to the next time I will try to priority that. Now time for a whisky to warm my body with.

[kimobrewery]

We are preparing ourselves for the next brew. Making a starter with our newly built stir plate that seems to work great. In a couple of days we will be brewing a saison. Really looking forward to the brew day.