La BAF Hotte 21.B - Christmas/Winter Specialty Spice Beer

@lap - Nov. 10, 2018


Ingredients

Amount Name Type # %/IBU
Grain icon  20.00 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 46.5%
Grain icon  10.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 23.3%
Grain icon  8.00 kg Biscuit Malt (45.3 EBC) Grain 3 18.6%
Grain icon  5.00 kg Candi Sugar, Dark (541.8 EBC) Sugar 4 11.6%
Hop icon  180.0 g Simcoe (13.00%) - Boil 70.00 min Hop 5 27.1 IBU
Hop icon  160.0 g Chinook (13.00%) - Boil 10.00 min Hop 6 8.5 IBU
Misc icon  150.0 g Orange Peel, Sweet - Boil 10.00 min Spice 7 ---
Misc icon  30.0 g Cinnamon Stick - Boil 5.00 min Spice 8 ---

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Infusion) Add 41.2 l of water. Heat to 68.5 c over 10 min 67.0 c 60 min
Mash step Mash out (Temperature) Heat to 75.0 c over 10 min 75.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 237.9 l of water at 78.0 c

Indicators

All grain - Batch size : 200.0 l

Est. original gravity: 1.053
1.030 1.110

Est. final gravity: 1.013
1.005 1.025

IBU: 35.6
0.0 70.0

Color: 53.6 EBC
9.8 98.5

ABV: 5.2%
2.50 12.00



%

Mash steps

Clonée à partir de

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