| Amount | Name | Type | # | %/IBU |
|---|---|---|---|---|
1.60 kg
|
Pale Malt (2 Row) Bel (5.9 EBC) | Grain | 1 | 37.6% |
|
1.60 kg
|
Pale Malt, Maris Otter (5.9 EBC) | Grain | 2 | 37.6% |
|
0.45 kg
|
Wheat, Torrified (3.3 EBC) | Grain | 3 | 10.6% |
|
0.45 kg
|
Munich Malt (17.7 EBC) | Grain | 4 | 10.6% |
|
0.15 kg
|
Carahell (25.0 EBC) | Grain | 5 | 3.5% |
150.0 g
|
Fresh green oak leaves - Mash 75.0 min | Herb | 6 | --- |
10.0 g
|
Magnum (14.30%) - Boil 60.0 min | Hop | 7 | 16.9 IBU |
|
150.0 g
|
Fresh green oak leaves - Boil 60.0 min | Herb | 8 | --- |
|
6.0 g
|
Irish Moss - Boil 15.0 min | Fining | 9 | --- |
|
30.0 g
|
Saaz (4.00%) - Boil 10.0 min | Hop | 10 | 5.1 IBU |
|
30.0 g
|
Hallertauer Mittelfrueh (4.60%) - Boil 10.0 min | Hop | 11 | 5.9 IBU |
Yeast
|
Loki Voss Kviek - Christophe Pichon | Yeast | 12 | - |
| Name | Description | Step temperature | Step time |
|---|---|---|---|
Protein rest
(Temperature)
|
Add 20.0 l of water. Heat to 57.3 c over 30 min | 55.0 c | 15 min |
|
Saccharification
(Temperature)
|
Heat to 66.0 c over 15 min | 66.0 c | 60 min |
|
Mash out
(Temperature)
|
Heat to 76.0 c over 15 min | 76.0 c | 10 min |
Filtering |
|||
Fly sparge |
Fly sparge with 9.7 l of water at 78.0 c | ||
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
