B20 Toast Ale V3 16.E - Belgian Specialty Ale

@pasqueto - March 15, 2019


Ingredients

Amount Name Type # %/IBU
Grain icon  3.30 kg Pilsner (2.0 EBC) Grain 1 67.3%
Grain icon  1.30 kg pain dur (1.5 EBC) Grain 2 26.5%
Grain icon  0.15 kg Maïs flocons (1.0 EBC) Grain 3 3.1%
Grain icon  0.10 kg Orge flocons (2.5 EBC) Grain 4 2.0%
Grain icon  0.05 kg Caragold (66.0 EBC) Grain 5 1.0%
Hop icon  13.0 g Magnum (13.50%) - Boil 60.00 min Hop 6 18.2 IBU
Hop icon  30.0 g Styrian Goldings (3.20%) - Boil 30.00 min Hop 7 7.7 IBU
Hop icon  25.0 g Hallertauer Hersbrucker (4.30%) - Flame Out 20.00 min Hop 8 7.5 IBU
Hop icon  30.0 g Styrian Goldings (3.20%) - Boil 10.00 min Hop 9 3.6 IBU
Misc icon  7.0 g Coriandre - Boil 10.00 mins Spice 10 ---
Misc icon  1.0 g Brewferm Servomyces nutriment de levure - Boil 10.00 mins Other 11 ---
Misc icon  16.0 g Orange amer (curaçao) - Boil 10.00 mins Spice 12 ---
Yeast icon  Yeast S-33 Safbrew - Fermentis Yeast 13 -
Yeast icon  Yeast T-58 Safbrew - Fermentis Yeast 14 -

Mash detail

Name Description Step temperature Step time
Mash step Empâtage (Infusion) Heat to 67.0 c over 10 min 67.0 c 90 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 36.2 l of water at 78.0 c

Indicators

All grain - Batch size : 25.0 l

Est. original gravity: 1.037
1.030 1.080

Est. final gravity: 1.011
1.006 1.019

IBU: 36.9
15.0 40.0

Color: 4.9 EBC
5.9 98.5

ABV: 3.4%
3.00 9.00



%

Mash steps

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