| Amount | Name | Type | # | %/IBU |
|---|---|---|---|---|
10.00 kg
|
Volca 10 (10.0 EBC) | Grain | 1 | 80.6% |
|
1.20 kg
|
Flocons de maïs (2.6 EBC) | Grain | 2 | 9.7% |
|
0.60 kg
|
Froment torréfié (10.0 EBC) | Grain | 3 | 4.8% |
|
0.60 kg
|
Volcara 50 (50.0 EBC) | Grain | 4 | 4.8% |
50.0 g
|
Sovereign (4.10%) - Boil 60.0 min | Hop | 5 | 8.6 IBU |
|
30.0 g
|
El Dorado (13.00%) - Boil 60.0 min | Hop | 6 | 16.4 IBU |
|
50.0 g
|
Sovereign (4.10%) - Boil 15.0 min | Hop | 7 | 4.3 IBU |
14.0 g
|
Irish Moss - Boil 15.0 min | Fining | 8 | --- |
|
50.0 g
|
Sovereign (4.10%) - Flame Out 0.0 min | Hop | 9 | 0.0 IBU |
|
60.0 g
|
Sovereign (4.10%) - Dry Hop 7.0 days | Hop | 10 | 0.0 IBU |
Yeast
|
1968 London ESB Ale - Wyeast Labs | Yeast | 11 | - |
| Name | Description | Step temperature | Step time |
|---|---|---|---|
Mash step
(Temperature)
|
Add 40.0 l of water. Heat to 69.6 c over 15 min | 68.0 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 48.4 l of water at 78.0 c | ||
Est. original gravity: 1.042
1.040
1.048
Est. final gravity: 1.013
1.008
1.012
IBU: 29.4
25.0
40.0
Color: 13.3 EBC
9.8
31.5
ABV: 3.8%
3.80
4.60
