La résineuse 20.A - Fruit Beer

@Tintin - March 7, 2019


Ingredients

Amount Name Type # %/IBU
Grain icon  2.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 76.6%
Grain icon  0.58 kg Vienna Malt (6.9 EBC) Grain 2 22.2%
Grain icon  0.03 kg Chocolate Malt (650.0 EBC) Grain 3 1.1%
Hop icon  5.0 g Chinook (13.00%) - Boil 40.00 min Hop 4 15.3 IBU
Hop icon  3.0 g Chinook (13.00%) - Boil 10.00 min Hop 5 3.4 IBU
Misc icon  20.0 g Aiguilles de sapin - Boil 5.00 min Herb 6 ---
Yeast icon  Yeast US-05 Safale American - DCL/Fermentis Yeast 7 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 6.5 l of water. Heat to 68.2 c over 10 min 60.0 c 30 min
Mash step Mash step (Temperature) Heat to 67.0 c over 10 min 67.0 c 20 min
Mash step Mash step (Temperature) Heat to 75.0 c over 10 min 75.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 6.6 l of water at 78.0 c

Indicators

All grain - Batch size : 7.0 l

Est. original gravity: 1.084
1.030 1.110

Est. final gravity: 1.020
1.004 1.024

IBU: 18.7
5.0 70.0

Color: 22.1 EBC
5.9 98.5

ABV: 8.3%
2.50 12.00



%

Mash steps

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