L'EPIPHANIE N° 18 16.C - Saison

@Bruno - Dec. 5, 2017


Ingredients

Amount Name Type # %/IBU
Grain icon  1.80 kg PILSEN 2RP (3.5 EBC) Grain 1 37.4%
Grain icon  1.00 kg PALE ALE BIO (7.0 EBC) Grain 2 20.8%
Grain icon  0.80 kg Candi Sugar, Clear (1.0 EBC) Sugar 3 16.6%
Grain icon  0.50 kg ABBAYE (45.0 EBC) Grain 4 10.4%
Grain icon  0.50 kg MUNICH LIGHT (15.0 EBC) Grain 5 10.4%
Grain icon  0.20 kg MALT CHOCOLAT (900.0 EBC) Grain 6 4.2%
Grain icon  0.01 kg Mélange Pain d'épices (0.0 EBC) Dry Extract 7 0.2%
Hop icon  30.0 g TARGET (8.00%) - Boil 60.0 min Hop 8 35.0 IBU
Hop icon  30.0 g SAAZ (3.40%) - Boil 10.0 min Hop 9 5.4 IBU
Yeast icon  Yeast T 58 SafeAle - Fermentis Yeast 10 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 11.8 l of water. Heat to 60.0 c over 10 min 56.0 c 15 min
Mash step Mash step (Temperature) Heat to 65.0 c over 10 min 65.0 c 30 min
Mash step Mash step (Temperature) Heat to 69.0 c over 10 min 69.0 c 30 min
Mash step Mash out (Temperature) Heat to 78.0 c over 10 min 78.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 9.0 l of water at 78.0 c
Destock

Last destock date : Dec. 5, 2017, 4:01 p.m.


Indicators

All grain - Batch size : 13.0 l

Est. original gravity: 1.083
1.048 1.065

Est. final gravity: 1.023
1.002 1.012

IBU: 40.4
20.0 35.0

Color: 55.8 EBC
9.8 27.6

ABV: 7.8%
5.00 7.00

Mash steps

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