Brygger: Reinhard Mjaatvedt Plassering: XX. plass i klasse YY Type: 11A Belgisk dubbel/Bruin OG: 1065 FG: 1016 Mengde vørter: 50,0l Mengde ferdig øl: 45,0l Alkoholstyrke: 6,5% Beregnet IBU: 23,0 Beregnet farge: 35,9 EBC [B]Gjærbare ingredienser[/B] 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 [B]Humle og krydder[/B] 80.00 g Styrian Goldings - Boil 75.0 min 50.00 g Hallertauer Hersbrucker - Boil 45.0 min [B]Andre ingredienser[/B] 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) [B]Meskeinformasjon[/B] Two step infusion mask - Saccharification - 62.0 C 30 min - Saccharification - 68.0 C 60 min [B]Gjæring[/B] Gjærtype: Thiriez brewery Gjærmengde: 5L Starter Informasjon om gjæring: Ferment 2 weeks at 20C until FG is reached, then 2 weeks maturation at 12C [B]Kommentarer[/B] 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. [B]Informasjon om konkurranseølet[/B] Brygget: 17. november 2017 Flasket: 15. desember 2017 Filtrert: Nei Karbonering: N