Klasse
11A Belgisk dubbel/Bruin
Brygget
17. november 2017
Flasket
15. desember 2017
Alkoholstyrke
6,5%
Farve (EBC)
35,9
OG/FG
1065 / 1016
Bitterhet (IBU)
23,0 (T)
Karbonering
N
Filtrert
nei
Mengde vørter
50,0l
Mengde ferdig øl
45,0l
Gjærbare ingredienser

4.50 kg Pale Malt
4.50 kg Pilsner
1.50 kg Munich Malt - 10L
1.50 kg Munich Malt - 20L
1.00 kg Caramunich Malt
0.50 kg Biscuit Malt
0.50 kg Caramel/Crystal Malt - 20L
0.25 kg Special B Malt
0.20 kg Wheat, Torrified
0.80 kg Brown Sugar, Dark

Humle og krydder

80.00 g Styrian Goldings - Boil 75.0 min
50.00 g Hallertauer Hersbrucker - Boil 45.0 min

Andre ingredienser

6.00 g Calcium Chloride in Mash
3.00 g Gypsum (Calcium Sulfate) in Mash
1.00 Whirlfloc Tablet (Boil 10.0 mins)
10 g Yeast Nutrient (Boil 10.0 mins)

Meskeinformasjon

Two step infusion mask
- Saccharification - 62.0 C 30 min
- Saccharification - 68.0 C 60 min

Gjærtype

Thiriez brewery

Gjærmengde

5L Starter

Informasjon om gjæring

Ferment 2 weeks at 20C until FG is reached, then 2 weeks maturation at 12C

Kommentarer

The yeast is from the Thiriez brewery in France. I visited the brewery in August 2017. I brought back a bottle of their "La Blonde D'Esquelbecq" and re-cultured their yeast from the dregs.


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