Barrique à brac – Merlot 16.C - Saison

@enso - Oct. 14, 2019


Ingredients

Amount Name Type # %/IBU
Grain icon  25.00 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 34.7%
Grain icon  25.00 kg Munich Malt (22.5 EBC) Grain 2 34.7%
Grain icon  22.00 kg Wheat Malt, Ger (3.9 EBC) Grain 3 30.6%
Hop icon  200.0 g Magnum (14.00%) - Boil 60.00 min Hop 4 20.0 IBU
Hop icon  500.0 g Hallertauer Mittelfrueh (4.00%) - Boil 10.00 min Hop 5 5.2 IBU
Yeast icon  Yeast 3726 Farmhouse Ale - Wyeast Labs Yeast 6 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 272.0 l of water. Heat to 50.1 c over 10 min 50.0 c 15 min
Mash step Mash step (Temperature) Heat to 64.0 c over 10 min 64.0 c 60 min
Mash step Mash out (Temperature) Heat to 76.0 c over 10 min 76.0 c 15 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 207.0 l of water at 78.0 c

Indicators

All grain - Batch size : 320.0 l

Est. original gravity: 1.051
1.048 1.065

Est. final gravity: 1.012
1.002 1.012

IBU: 25.2
20.0 35.0

Color: 14.8 EBC
9.8 27.6

ABV: 5.1%
5.00 7.00



%

Mash steps

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