| Amount | Name | Type | # | %/IBU |
|---|---|---|---|---|
3.00 kg
|
Vienna Malt (6.9 EBC) | Grain | 1 | 51.8% |
|
1.00 kg
|
Wheat Malt, Ger (3.9 EBC) | Grain | 2 | 17.3% |
|
1.00 kg
|
Wheat, Torrified (3.3 EBC) | Grain | 3 | 17.3% |
|
0.54 kg
|
Oats, Flaked (2.0 EBC) | Grain | 4 | 9.3% |
|
0.25 kg
|
Oat Hulls (0.0 EBC) | Grain | 5 | 4.3% |
50.0 g
|
Hallertauer Mittelfrueh (4.00%) - Boil 60.0 min | Hop | 6 | 21.3 IBU |
6.0 g
|
Irish Moss - Boil 15.0 min | Fining | 7 | --- |
|
30.0 g
|
Hallertauer Mittelfrueh (4.00%) - Boil 5.0 min | Hop | 8 | 2.6 IBU |
|
50.0 g
|
Helichrysum italicum flowers - Boil 0.0 min | Herb | 9 | --- |
Yeast
|
WLP644 Saccharomyces "bruxellensis" Trois - White Labs | Yeast | 10 | - |
| Name | Description | Step temperature | Step time |
|---|---|---|---|
Protein Rest
(Temperature)
|
Add 15.7 l of water. Heat to 52.5 c over 10 min | 50.0 c | 15 min |
|
Mash step
(Temperature)
|
Heat to 66.0 c over 10 min | 66.0 c | 60 min |
|
Mash out
(Temperature)
|
Heat to 75.0 c over 10 min | 75.0 c | 10 min |
Filtering |
|||
Fly sparge |
Fly sparge with 17.7 l of water at 78.0 c | ||
Est. original gravity: 1.045
1.048
1.065
Est. final gravity: 1.003
1.002
1.012
IBU: 23.9
20.0
35.0
Color: 8.8 EBC
9.8
27.6
ABV: 5.5%
5.00
7.00
