B 17 Ambrée de Noel 16.C - Saison

@pasqueto - Sept. 21, 2018


Ingredients

Amount Name Type # %/IBU
Grain icon  2.10 kg Pilsen 2RP (1.5 EBC) Grain 1 76.4%
Grain icon  0.40 kg Munich Malt (15.2 EBC) Grain 2 14.5%
Grain icon  0.20 kg Avoine, flocons (1.0 EBC) Grain 3 7.3%
Grain icon  0.05 kg Orge Grillée (609.1 EBC) Grain 4 1.8%
Hop icon  8.0 g Magnum (13.50%) - Boil 60.00 min Hop 5 24.4 IBU
Hop icon  15.0 g Hallertauer Hersbrucker (4.30%) - Boil 10.00 min Hop 6 5.3 IBU
Misc icon  10.0 g Zeste orange - Boil 10.00 mins Flavor 7 ---
Misc icon  4.0 g Coriandre - Boil 10.00 mins Spice 8 ---
Misc icon  2.0 g Piment sec - Boil 10.00 mins Spice 9 ---
Misc icon  1.0 g Cardamone - Boil 10.00 mins Spice 10 ---
Misc icon  1.0 g Badiane - Boil 10.00 mins Spice 11 ---
Yeast icon  Yeast M31 Belgian Tripel - - Mangrove Jack Yeast 12 -

Mash detail

Name Description Step temperature Step time
Mash step Empâtage (Infusion) Heat to 68.0 c over 10 min 68.0 c 90 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 18.0 l of water at 78.0 c

Indicators

All grain - Batch size : 11.0 l

Est. original gravity: 1.053
1.048 1.065

Est. final gravity: 1.008
1.002 1.012

IBU: 29.6
20.0 35.0

Color: 19.2 EBC
9.8 27.6

ABV: 5.9%
5.00 7.00



%

Mash steps

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