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Øltype | Belgian Strong Ale | Forventet Alc. | 11,0 % | Brygdato | 19 Oct 2014 |
Volume | 20,49 l | Målt Alc. | 9,3 % | Tappedato | 02 Nov 2014 |
Bitterhed | 23,9 IBUs | Farve | 53,3 EBC | Pris | kr.297,56 |
Medbryggere | Peter Fig og Søren Smolarz | Udstyr | Bach Bryg 20 liter | Effektivitet | 72,00 % |
Amt | Name | Type | # | %/IBU |
---|---|---|---|---|
5,103 kg | Munich Malt (17,7 EBC) | Grain | 1 | 60,0 % |
0,567 kg | Cara Vienna Malt (43,3 EBC) | Grain | 2 | 6,7 % |
0,567 kg | Caramunich Malt (110,3 EBC) | Grain | 3 | 6,7 % |
0,454 kg | Wheat, Flaked (3,2 EBC) | Grain | 4 | 5,3 % |
0,113 kg | De-Bittered Black Malt (Dingemans) (1083,5 EBC) | Grain | 5 | 1,3 % |
Name | Description | Step Temperature | Step Time |
---|---|---|---|
Protein Rest | Add 13,00 l of water at 55,5 C | 50,0 C | 20 min |
Saccharification | Heat to 63,9 C over 15 min | 63,9 C | 20 min |
Mash Out | Heat to 68,9 C over 5 min | 68,9 C | 45 min |
Mash Step | Heat to 75,6 C over 10 min | 75,6 C | 10 min |
Amt | Name | Type | # | %/IBU |
---|---|---|---|---|
1,021 kg | Candi Sugar, Clear (1,0 EBC) | Sugar | 6 | 12,0 % |
0,680 kg | Candi Sugar, Amber (147,8 EBC) | Sugar | 7 | 8,0 % |
57 g | Styrian Goldings [5,20 %] - Boil 60,0 min | Hop | 8 | 20,7 IBUs |
28 g | Hallertauer [4,50 %] - Boil 10,0 min | Hop | 9 | 3,2 IBUs |
7,00 g | Coriander Seed (Boil 10,0 mins) | Spice | 10 | - |
7,00 g | Muskatnød (Boil 10,0 mins) | Spice | 11 | - |
Amt | Name | Type | # | %/IBU |
---|---|---|---|---|
1,0 pkg | SafBrew Specialty Ale (DCL/Fermentis #T-58) [23,66 ml] | Yeast | 12 | - |
Forventet OG | 1,090 SG | Forventet FG | 1,007 SG |
Målt OG | 1,096 SG | Målt FG | 1,026 SG |