L'EPIPHANIE N° 18
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Dec. 5, 2017
Brewer: Bruno
Batch size: 13.0 l
Type: All grain
Style: 16.C - Saison


Beer profile
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Original gravity: 1.083
Final gravity: 1.023
Color: 55.8 EBC
IBU: 40.4
ABV: 7.8%


Ingredients
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| 1.80 kg                                 | PILSEN 2RP (3.5 EBC)                                                                       | Grain   | 1        | 37.4%      | 
| 1.00 kg                                 | PALE ALE BIO (7.0 EBC)                                                                     | Grain   | 2        | 20.8%      | 
| 0.80 kg                                 | Candi Sugar, Clear (1.0 EBC)                                                               | Grain   | 3        | 16.6%      | 
| 0.50 kg                                 | ABBAYE (45.0 EBC)                                                                          | Grain   | 4        | 10.4%      | 
| 0.50 kg                                 | MUNICH LIGHT (15.0 EBC)                                                                    | Grain   | 5        | 10.4%      | 
| 0.20 kg                                 | MALT CHOCOLAT (900.0 EBC)                                                                  | Grain   | 6        | 4.2%       | 
| 0.01 kg                                 | Mélange Pain d'épices (0.0 EBC)                                                            | Grain   | 7        | 0.2%       | 
| 30.0 g                                  | TARGET (8.00%) - Boil 60.0 min                                                             | Hop     | 8        | 35.0 IBUs  | 
| 30.0 g                                  | SAAZ (3.40%) - Boil 10.0 min                                                               | Hop     | 9        | 5.4 IBUs   | 


Mash steps
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| Mash in                                 | Add 11.8 l of water. Heat over 60.0 c                                                      | 56.0 c  | 15 min   | 
| Mash step                               | Heat over 65.0 c                                                                           | 65.0 c  | 30 min   | 
| Mash step                               | Heat over 69.0 c                                                                           | 69.0 c  | 30 min   | 
| Mash out                                | Heat over 78.0 c                                                                           | 78.0 c  | 10 min   | 

Fly sparge with 9.0 l of water at 78.0 c