| Amount | Name | Type | # | %/IBU |
|---|---|---|---|---|
9.00 kg
|
Pale Malt (2 Row) Bel (5.9 EBC) | Grain | 1 | 76.3% |
|
1.40 kg
|
Malt Touraillé T10 (10.0 EBC) | Grain | 2 | 11.9% |
|
1.40 kg
|
Biscuit Malt (45.3 EBC) | Grain | 3 | 11.9% |
70.0 g
|
Tradition (4.40%) - Boil 75.0 min | Hop | 4 | 20.3 IBU |
400.0 g
|
Candy sugar - Boil 15.0 min | Other | 5 | --- |
|
60.0 g
|
Tradition (4.40%) - Boil 5.0 min | Hop | 6 | 3.3 IBU |
Yeast
|
- Abbaye Belgian Ale yeast - Lallemand | Yeast | 7 | - |
| Name | Description | Step temperature | Step time |
|---|---|---|---|
Mash in
(Temperature)
|
Add 41.4 l of water. Heat to 68.2 c over 10 min | 66.7 c | 75 min |
|
Mash out
(Temperature)
|
Heat to 78.0 c over 5 min | 78.0 c | 10 min |
Filtering |
|||
Fly sparge |
Fly sparge with 16.6 l of water at 78.0 c | ||
Est. original gravity: 1.057
1.062
1.075
Est. final gravity: 1.014
1.008
1.018
IBU: 23.6
15.0
30.0
Color: 18.5 EBC
7.9
13.8
ABV: 5.6%
6.00
7.50
