Klasse
11A Belgisk dubbel/Bruin
Brygget
10. april 2016
Flasket
12. mai 2016
Alkoholstyrke
7,7%
Farve (EBC)
55,3
OG/FG
1068 / 1010
Bitterhet (IBU)
23,0 (T)
Karbonering
N
Filtrert
nei
Mengde vørter
30,0l
Mengde ferdig øl
25,0l
Gjærbare ingredienser

7,50 kg Pilsner
0,30 kg Caramunich Malt II
0,10 kg Aromatic Malt
0,10 kg Biscuit Malt (
0,10 kg Chocolate Malt
0,10 kg Special B Malt
0,25 kg Candi Syrup, D-90
0,50 kg Candi Sugar, Dark

Humle og krydder

50,00 g Styrian Goldings - 60 min
10,00 g Hallertauer Mittelfrueh [- 15 min
10,00 g Styrian Goldings - 15 min
10,00 g Hallertauer Mittelfrueh - 1 min
10,00 g Styrian Goldings - 1 min

Andre ingredienser

1,00 tsp Calcium Chloride (Mash 90,0 mins)
1,5ml Phosphoric acid per 25L in mash liquor.
1,00 Items Whirlfloc Tablet (Boil 15,0 mins)
1,00 tsp Yeast Nutrient (Boil 10,0 mins)

Meskeinformasjon

Add 18 l of water at 86 C to obtain mash temperature of 65C
Mash light malts at 65C for 90 min.
Caramunich, Chocolate and Special-B malts added at start of sparge
Fly sparge with 22 l water at 77 C

Gjærtype

Wyeast Labs 3787

Gjærmengde

6L starter

Informasjon om gjæring

Ferment at 20C until FG is reached

Kommentarer


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