{"id":3034,"date":"2017-11-24T08:12:26","date_gmt":"2017-11-24T07:12:26","guid":{"rendered":"http:\/\/www.bierversuche.ch\/blog\/?p=3034"},"modified":"2021-02-24T11:10:40","modified_gmt":"2021-02-24T10:10:40","slug":"a-homebrewer-walks-into-a-brewery-part-2","status":"publish","type":"post","link":"https:\/\/www.bierversuche.ch\/blog\/en\/2017\/11\/a-homebrewer-walks-into-a-brewery-part-2\/","title":{"rendered":"A homebrewer walks into a brewery \u2013 part 2"},"content":{"rendered":"\n

Max from the tiny brewery Brasserie Lance-Pierre in Switzerland is doing an internship at renowned Brew By Numbers<\/a> (BBNo) in London. Over a few instalments, he writes about how it is for a „homebrewer“ to be working in a professional and world-class brewery. This is part 2.<\/p>\n\n\n\n

>> Read part 1 here<\/a>.<\/em><\/p>\n\n\n\n

Every week has a different schedule: Brew day, transfer day, package day and a lot of other task to do, like dry-hopping, adding coffee beans to a tank, do measures of density and pH or pressurizing tanks. It’s a lot of work, shared between the five members of the brew team, including me. We brew around 3 times a week, and those are my favorite days because this is where we manipulate the matter. Here\u2019s what the brewer’s job looks like on a day like this.<\/p>\n\n\n\n

Recipe<\/strong><\/h3>\n\n\n\n

Brew By Numbers are well known for their endless list of beers, well numbered by style and recipe. I was relieved to not have to remember them all. If you, however, want to try to memorise them, you can go here<\/a>.
Dave and Tom (owners of BBNo) and the brew team conceive recipes collectively. Tasting sessions are organise by Toby, one of the brewers, with all the staff discussing the last beers produced.<\/p>\n\n\n\n

Today the recipe is a Saison<\/a> at 5.8%, brewed exclusively for The Wigmore by Michel Roux Jr.<\/a>.<\/p>\n\n\n\n

Here is the recipe for 20 litres.<\/p>\n\n\n\n

Recipe Specifics<\/em>
Batch Size (Liter): 20
Total Grain (Kg): 3.36
Anticipated OG: 1.0413
Brewhouse Efficiency: 85 %
Wort Boil Time: 75 Minutes<\/p>\n\n\n\n

Grain<\/em>
63% Low Color Marris Otter – 2100g
12% Wheat malt – 422g
6% Flaked wheat – 210g
6% Oats – 210g
6% Rye – 210g
6% Invert Sugar – 210g<\/p>\n\n\n\n

Hops
Warrior – 17g (60 minutes)
<\/em>Yeast Vit – 2g (0minute)
<\/em>Mosaic – 84g (0 minute, 85\u00b0C)
<\/em>Grapefruit zest – 25g (0 minute, 85\u00b0C)<\/em><\/p>\n\n\n\n

Yeast<\/em>
BBNo Saison \u2013 French saison strain<\/p>\n\n\n\n

Water Profile<\/em>
Profile: Brussel<\/p>\n\n\n\n

Ca+2<\/td>Mg+2<\/td>Na+<\/td>Cl-<\/td>SO4-2<\/td>Alkalinit\u00e4t<\/td>pH<\/td><\/tr>
119<\/td>16<\/td>17<\/td>31<\/td>72<\/td>322 (HCO3)<\/td>8<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Mash Schedule<\/em>
Sacch Rest – 90 min @ 64\u00b0C<\/p>\n\n\n\n