Bona tarda cervesera,
Felicitats a totes les Josepas,
Pepas, Sefas, Finas, josefas, a tots els Joseps i Peps, i a tots els pares que
portem amb santa resignació la nostra creu... és conya... si són uns
angelets... de petits te’ls menjaries... i de grans plores per no haver-te’ls
menjat.
Avui per celebrar el dia del Pare,
Sant Josep Pencaire, jo que estic a l’atur, he pencat en allò que tant
m’agrada, fer cervesa i amb una amic hem fet la Underskin (es per tu kari), una Robust Porter.
Good
“beered” afternoon,
Congratulations
to all the Josephs & Josephines, and obviously to all fathers that carry a cross
with resignation….It’s joking ... Our children are little angels. As and Catalaanish proverb says…. When they were
child we would like to have eaten them ....and now they are adults we regret not
to have done. Today we celebrate the father’s day, Saint working Joseph, I am unemployed but I have done home beer, which I like the most, with a friend. We have done the “under skin” a Robust Porter.
Malta - 5kg de Pale, 0,5 kg de
Crystal 150, 0,25kg de Chocolat, 0,2kg de black, 0,25 de flocs de blat.
90 min de macerat a 64º
75 min de bullida amb adicions de
llúpol: Nugget (Pelet) 15g al minut 15, Cascade (flor) 15g al minut 45,
Cascade(flor) 15g al minut 60 + Iris Moss, Cascadde (flor) 15g al KO.
Llevat Safale U05 1 sobre (11g).
DO 1053 (lectura) “DF1013 ABV5,11
IBU32,8 SRM33,4... segons el Brewmate”.I ara dorm la pau del fermentador tot
esperant que el llevat acabi de reproduir-se i comenci a menjar.
I ni una sola foto, la cosa
estava pensada per fer un reportatge com cal i penjar-lo, però el dia ha
començat molt malament, l’aigua que portava reposant 36h per perdre el clor,
s’ha fet malbé .. l’he fet malbé i l’he hagut de llençar. L’amic Enric que ha
vingut exprés per veure com és fa cervesa i jo sense aigua (liquor), he
desmuntat mig equip i configuració i he començat a bullir aigua per evaporar el
clor.. per acabar-ho d’adobar, el nou bullidor fet amb un barril de 30l de Damm
Lemon perd aigua per la junta de l’aixeta, (caldrà soldar-la)... però movent
olles amunt i avall hem fet la cervesa ... bravo Enric, no sempre és així, a
voltes és pitjor...
Espero i desitjo que la propera
vegada pugui fer un reportatge amb imatges com cal... però com tothom avui en
dia, vaig mancat de personal.
Malt – 5 kg of Pale, 0,5 kg of Crystal 150, 0,25 kg of
Chocolat, 0,2 kg of black, 0,25 wheat flakes
90 min mash 64ºC
75
min boiling and adding hops: Nugget
(Pelet) 15 g at minute 15, Cascade (flower) 15 g at minute 45, Cascade(flower)
15 g at minute 60 & Iris Moss, Cascadde (flower) 15 g at KO.
Safale
yeast U05 1 sachet (11gr).
DO
1053 (reading) “DF1013 ABV5,11 IBU32,8 SRM33, 4... according the Brewmate”.
And
now it sleeps in peace inside the fermenting container waiting that yeast completes
the task.
And
even not a single photo. And
we have thought to make a properly photo report and hang it on the blog, but
the day began badly. The water that was resting during 36 hours, lost chlorine,
it get damaged… really it was my fault and I had to throw it. My friend, who
came specifically to see how beer is made, and me, without water (Liquor). I dissembled
half of my equipment and configuration. I had begun to boil water in order to
evaporate the chlorine. But in addition, the new cooking pot made with a Damm
Lemon barrel of 30 l lost water by the board of tap (it will be need to solder)
but finally and with ups and downs of different cooking pots, we have made
beer. Bravo Enric, it is not always the same, sometimes it is worse... I hope and wish that next time we may do a
properly story with images... But as everyone today knows, I have not enough staff...
Salut i #cervesadequalitat
