| Amount | Name | Type | # | %/IBU |
|---|---|---|---|---|
6.50 kg
|
Munich Malt type 1 (13.0 EBC) | Grain | 1 | 100.0% |
5.0 g
|
Citriic Acid - Mash 45.0 min | Other | 2 | --- |
7.0 g
|
Simcoe (12.50%) - Boil 60.0 min | Hop | 3 | 8.0 IBU |
|
40.0 g
|
Simcoe (12.50%) - Flame Out 5.0 min | Hop | 4 | 9.1 IBU |
|
30.0 g
|
Simcoe (12.50%) - Boil 5.0 min | Hop | 5 | 6.2 IBU |
|
5.0 g
|
Citric Acid - Secondary 45.0 min | Other | 6 | --- |
Yeast
|
CL-0380 Belle Saison - Lallemand | Yeast | 7 | - |
| Name | Description | Step temperature | Step time |
|---|---|---|---|
Initial step
(Temperature)
|
Add 21.1 l of water. Heat to 64.7 c over 20 min | 62.0 c | 0 min |
|
Mash step
(Temperature)
|
Heat to 62.0 c | 62.0 c | 45 min |
|
Mash step
(Temperature)
|
Heat to 78.0 c over 10 min | 78.0 c | 5 min |
|
Sparging
(Temperature)
|
Add 15.2 l of water. Heat to 78.0 c | 78.0 c | 10 min |
|
Boil
(Temperature)
|
Heat to 100.0 c over 20 min | 100.0 c | 60 min |
Filtering |
|||
Fly sparge |
Fly sparge with 2.8 l of water at 78.0 c | ||
Est. original gravity: 1.058
1.048
1.065
Est. final gravity: 1.006
1.002
1.012
IBU: 23.3
20.0
35.0
Color: 17.8 EBC
9.8
27.6
ABV: 6.8%
5.00
7.00
