Type: All Grain
Batch Size: 20,00 l
Boil Size: 23,72 l
Boil Time: 60 min
End of Boil Vol: 21,72 l
Final Bottling Vol: 19,00 l
Fermentation: St. Bernardus Abt 12 clone
Date: 10 Sep 2016
Brewer: Bach Bryg
Asst Brewer:
Equipment: Braumeister 20l
Efficiency: 75,00 %
Est Mash Efficiency: 80,6 %
Taste Rating: 0,0
Taste Notes: Ikke prøvesmagt endnu
Duft (0-12 points)
Udseende (0-3 points)
Smag (0-20 points)
Oplevelse i munden (0-5 points)
Samlet indtryk (0-10 points)
Prepare for Brewing
- Clean and Prepare Brewing Equipment
- Total Water Needed: 29,69 l
- Mash Water Acid:
Mash or Steep Grains
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
4,490 kg |
Munich Malt (17,7 EBC) |
Grain |
1 |
60,0 % |
|
0,500 kg |
Cara Vienna Malt (43,3 EBC) |
Grain |
2 |
6,7 % |
|
0,475 kg |
Caramunich Malt (110,3 EBC) |
Grain |
3 |
6,3 % |
|
0,400 kg |
Wheat, Flaked (3,2 EBC) |
Grain |
4 |
5,3 % |
|
0,095 kg |
De-Bittered Black Malt (Dingemans) (1083,5 EBC) |
Grain |
5 |
1,3 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Protein Rest |
Add 23,00 l of water at 52,7 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 |
- Sparge Water Acid:
- Fly sparge with 6,68 l water at 75,6 C
- Add water to achieve boil volume of 23,72 l
- Estimated pre-boil gravity is 1,082 SG
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
0,934 kg |
Candi Sugar, Clear (1,0 EBC) |
Sugar |
6 |
12,5 % |
|
0,595 kg |
Candi Sugar, Dark (541,8 EBC) |
Sugar |
7 |
7,9 % |
|
50 g |
Styrian Goldings [5,20 %] - Boil 60,0 min |
Hop |
8 |
20,8 IBUs |
|
40,00 g |
Rosiner (Boil 30,0 mins) |
Flavor |
9 |
- |
|
2,00 Items |
Svesker (Boil 30,0 mins) |
Flavor |
10 |
- |
|
5,80 g |
Anise, Star (Boil 30,0 mins) |
Spice |
11 |
- |
|
24 g |
Hallertauer [4,50 %] - Boil 10,0 min |
Hop |
12 |
3,2 IBUs |
|
6,50 g |
Coriander Seed (Boil 10,0 mins) |
Spice |
13 |
- |
|
6,50 g |
Fennikel (stødt) (Boil 10,0 mins) |
Spice |
14 |
- |
|
6,50 g |
Muskatnød (Boil 10,0 mins) |
Spice |
15 |
- |
- Estimated Post Boil Vol: 21,72 l and Est Post Boil Gravity: 1,090 SG
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 20,00 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1,0 pkg |
Belgian Strong Ale (Wyeast Labs #1388) [124,21 ml] |
Yeast |
16 |
- |
- Measure Actual Original Gravity _______ (Target: 1,090 SG)
- Measure Actual Batch Volume _______ (Target: 20,00 l)
- Add water if needed to achieve final volume of 20,00 l
Fermentation
- 10 Sep 2016 - Primary Fermentation (7,00 days at 24,4 C ending at 24,4 C)
- 17 Sep 2016 - Secondary Fermentation (7,00 days at 12,8 C ending at 12,8 C)
- 24 Sep 2016 - Tertiary Fermentation (42,00 days at 4,4 C ending at 4,4 C)
Dry Hop and Bottle/Keg
- Measure Final Gravity: _________ (Estimate: 1,013 SG)
- Date Bottled/Kegged: 05 Nov 2016 - Carbonation: Bottle with 115,57 g Table Sugar
- Age beer for 365,00 days at 23,3 C
- 05 Nov 2017 - Drink and enjoy!
Notes
Spargemængde: 6 liter (mod 6,68 liter)
Humle og krydderier i 3 humleposer.
