Brygger: Per Christian Nødtvedt Plassering: XX. plass i klasse YY Type: 5C Engelsk dark mild OG: 1,032 FG: 1,006 Mengde vørter: 21,0l Mengde ferdig øl: 19,0l Alkoholstyrke: 3,4% Beregnet IBU: 22,0 Beregnet farge: 30 EBC [B]Gjærbare ingredienser[/B] Amt Name Type # %/IBU 1.92 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 67.6 % 0.41 kg Barley, Flaked (Thomas Fawcett) (3.9 EBC Grain 2 14.4 % 0.46 kg Invert no 3 (130.0 EBC) Sugar 3 16.2 % 0.05 kg Caramel Coloring (2000.0 EBC) Sugar 4 1.8 % [B]Humle og krydder[/B] Amt Name Type # %/IBU 18.00 g Goldings, East Kent [6.40 %] - Boil 120. Hop 5 16.9 IBUs 7.00 g Goldings, East Kent [6.40 %] - Boil 30.0 Hop 6 4.6 IBUs [B]Andre ingredienser[/B] Amt Name Type # %/IBU 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 - [B]Meskeinformasjon[/B] Name Description Step Temperat Step Time Saccharification Add 22.00 l of water at 62.6 C 61.0 C 60 min Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min [B]Gjæring[/B] Gjærtype: WLP007 Dry English Gjærmengde: 0.68 liter starter Informasjon om gjæring: Pitched at 16 degrees. Increased gradually to 21 degrees over 1 week. [B]Kommentarer[/B] Water calculation link: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=M6DQSR9 Made the invert no 3 ish with the dilution method: http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert Used 10 grammes Meridian molasses (from random health food shop) and 450 grammes Danstar dark sugar syrup. [B]Informasjon om konkurranseølet[/B] Brygget: 15. februar 2015 Flasket: 26. februar 2015 Filtrert: Nei Karbonering: N