Brygger: Reinhard Mjaatvedt Plassering: XX. plass i klasse YY Type: 11B Mørk sterk belgisk ale OG: 1090 FG: 1022 Mengde vørter: 30,0l Mengde ferdig øl: 25,0l Alkoholstyrke: 9,0% Beregnet IBU: 23,8 Beregnet farge: 69,8 EBC [B]Gjærbare ingredienser[/B] 11,00 kg Pilsner 0,50 kg Caramunich Malt II 0,20 kg Aromatic Malt 0,20 kg Biscuit Malt 0,20 kg Chocolate Malt 0,20 kg Special B Malt 0,50 kg Candi Syrup, D-90 0,25 kg Candi Sugar, Dark [B]Humle og krydder[/B] 60,00 g Styrian Goldings - Boil 60,0 min 10,00 g Hallertauer Mittelfrueh - Boil 15,0 min 10,00 g Styrian Goldings - Boil 15,0 min 10,00 g Hallertauer Mittelfrueh - Boil 1,0 min 10,00 g Styrian Goldings - Boil 1,0 min [B]Andre ingredienser[/B] 2.0 tsp Calcium Chloride (Mash 90,0 mins) 2,50 tsp Yeast Nutrient (Boil 10,0 mins) Whirlfloc Tablet (Boil 15,0 mins) [B]Meskeinformasjon[/B] Step mashing - step1 at 61C for 45 min - step2 at 68 for 45 min No mashout Sparging to reach 30 liters [B]Gjæring[/B] Gjærtype: Wyeast Labs 3787 Gjærmengde: 5 liter starter Informasjon om gjæring: Ferment for 14 days at 20C Transfer to bottling bucket and leave for 7 days before bottling. Add 4g Lallemand CBC yeast to bottling bucket together with 200g sugar which have been boiled for 20 min in 300ml water [B]Kommentarer[/B] [B]Informasjon om konkurranseølet[/B] Brygget: 10. april 2016 Flasket: 2. mai 2016 Filtrert: Nei Karbonering: N