12,50 kg Pale Malt (2 Row) Bel (5,9 EBC) Grain 5 46,5 %
5,00 kg Munich I (Weyermann) (14,0 EBC) Grain 6 18,6 %
1,70 kg Oats, Flaked (2,0 EBC) Grain 7 6,3 %
1,25 kg Caramel/Crystal Malt - 80L (157,6 EBC) Grain 8 4,6 %
1,00 kg Smoked Malt (Weyermann) (3,9 EBC) Grain 9 3,7 %
0,50 kg Special B Malt (354,6 EBC) Grain 10 1,9 %
0,30 kg Chocolate Malt (886,5 EBC) Grain 11 1,1 %
0,30 kg Coffe light (250,0 EBC) Grain 12 1,1 %
0,30 kg Coffee malt (500,0 EBC) Grain 13 1,1 %
0,30 kg Roasted Barley (Thomas Fawcett) (1199,7 EBC) Grain 14 1,1 %
0,50 kg Extra Light Dry Extract (5,9 EBC) Dry Extract 17 1,9 %
2,00 kg Lyle's Golden Syrup dark (180,0 EBC) Sugar 18 7,4 %
1,00 kg Sugar, Table (Sucrose) (2,0 EBC) Sugar 19 3,7 %
135,00 g Hallertauer Mittelfrueh [4,30 %] - First Wort 120,0 min Hop 15 15,0 IBUs
50,00 g Pearle [8,20 %] - First Wort 120,0 min Hop 16 10,6 IBUs
160,00 g Magnum [14,00 %] - Boil 105,0 min Hop 20 57,4 IBUs 100,00 g Northern Brewer [8,50 %] - Boil 0,0 min Hop 23 0,0 IBUs
20,00 g Chalk (Mash 60,0 mins) Water Agent 1 -
10,00 g Salt (Mash 60,0 mins) Water Agent 2 -
5,00 g Epsom Salt (MgSO4) (Mash 60,0 mins) Water Agent 3 -
5,00 g Gypsum (Calcium Sulfate) (Mash 60,0 mins) Water Agent 4 - 17,00 g Klar urt (Boil 15,0 mins) Other 21 -
5,50 g Yeast Nutrient (Boil 15,0 mins) Other 22 -
Protein Rest Add 60,38 l of water at 54,0 C 50,0 C 30 min
Saccharification Heat to 64,4 C over 15 min 64,4 C 75 min
Mash Out Heat to 75,6 C over 10 min 75,6 C 10 min
US 05
5 pakker
Tilsatte først sukker og maltekstrakt etter at hovedølet hadde gjæret ned til 1026 ca en uke. 2 dager senere tilsatte jeg sirupen.
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