Brygger: Espen Breivik Plassering: XX. plass i klasse YY Type: 5D Altbier OG: 1,043 FG: 1,011 Mengde vørter: 15,0l Mengde ferdig øl: 12,0l Alkoholstyrke: 4,2% Beregnet IBU: 39,0 Beregnet farge: 30,5 EBC [B]Gjærbare ingredienser[/B] 1.5 kg (49.2%) — BESTMALZ BEST Pilsen — Korn — 3.5 EBC 600 g (19.7%) — Castle Malting Chateau Munich — Korn — 25 EBC 600 g (19.7%) — Thomas Fawcett Pale Malt, Maris Otter — Korn — 5.9 EBC 180 g (5.9%) — Weyermann Caramunich III — Korn — 140 EBC 130 g (4.3%) — Bonsak Gårdsmalteri Special N — Korn — 75 EBC 40 g (1.3%) — Weyermann Carafa Special III — Korn — 1400 EBC [B]Humle og krydder[/B] 18 g (26 IBU) — Magnum 11% — Kok — 30 min 15 g (7 IBU) — Hallertauer Hersbrucker 4.1% — Kok — 20 min 15 g (4 IBU) — Hallertauer Hersbrucker 4.1% — Kok — 5 min 15 g (2 IBU) — Hallertauer Hersbrucker 4.1% — Aroma — 60 min Dip-Hop @ 78 °C [B]Andre ingredienser[/B] 0.5 g — Baking Soda (NaHCO3) — Mesk 3 g — Calcium Chloride (CaCl2) — Mesk 2 g — Epsom Salt (MgSO4) — Mesk 3 g — Gypsum (CaSO4) — Mesk 0.83 ml — Lactic Acid 80% — Skylling 2.5 g — Polyclar Brewbrite — Kok — 10 min 2 g — Yeast Nutrients (WLN1000) — Kok — 10 min [B]Meskeinformasjon[/B] 67 °C — 50 min 76 °C — 10 min [B]Gjæring[/B] Gjærtype: Fermentis K-97 Gjærmengde: 1 pkg Informasjon om gjæring: Pitch & Main — 16 °C — 7 d Finish — 20 °C (2 d rise) — 2 d Cold Crash / Maturation — 4 °C (2 d rise) — 4 d [B]Kommentarer[/B] Replace WP with Dip-Hopping: warm rest of HLT water to 78 C. Add WP hops directly to fermenter and add the water. Leave for boil + chill which is approx 60 mins [B]Informasjon om konkurranseølet[/B] Brygget: 14. august 2023 Flasket: 31. august 2023 Filtrert: Nei Karbonering: F