Loaki 23.A - Specialty Beer

@enso - July 6, 2019


Ingredients

Amount Name Type # %/IBU
Grain icon  1.60 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 37.6%
Grain icon  1.60 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 37.6%
Grain icon  0.45 kg Wheat, Torrified (3.3 EBC) Grain 3 10.6%
Grain icon  0.45 kg Munich Malt (17.7 EBC) Grain 4 10.6%
Grain icon  0.15 kg Carahell (25.0 EBC) Grain 5 3.5%
Misc icon  150.0 g Fresh green oak leaves - Mash 75.00 min Herb 6 ---
Hop icon  10.0 g Magnum (14.30%) - Boil 60.00 min Hop 7 16.9 IBU
Misc icon  150.0 g Fresh green oak leaves - Boil 60.00 min Herb 8 ---
Misc icon  6.0 g Irish Moss - Boil 15.00 min Fining 9 ---
Hop icon  30.0 g Hallertauer Mittelfrueh (4.60%) - Boil 10.00 min Hop 10 5.9 IBU
Hop icon  30.0 g Saaz (4.00%) - Boil 10.00 min Hop 11 5.1 IBU
Yeast icon  Yeast Loki Voss Kviek - Christophe Pichon Yeast 12 -

Mash detail

Name Description Step temperature Step time
Mash step Protein rest (Temperature) Add 20.0 l of water. Heat to 57.3 c over 30 min 55.0 c 15 min
Mash step Saccharification (Temperature) Heat to 66.0 c over 15 min 66.0 c 60 min
Mash step Mash out (Temperature) Heat to 76.0 c over 15 min 76.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 7.8 l of water at 78.0 c

Indicators

All grain - Batch size : 23.0 l

Est. original gravity: 1.043
1.030 1.110

Est. final gravity: 1.007
1.006 1.024

IBU: 27.9
5.0 70.0

Color: 9.9 EBC
9.8 98.5

ABV: 4.7%
2.50 12.00



%

Mash steps

Clonée à partir de

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