House of Pain 23.A - Specialty Beer

@enso - Feb. 17, 2020


Ingredients

Amount Name Type # %/IBU
Grain icon  5.00 kg Pilsner (2 rangs) (3.9 EBC) Grain 1 50.0%
Grain icon  5.00 kg Pain rassis (7.0 EBC) Grain 2 50.0%
Hop icon  70.0 g Aramis (4.90%) - Boil 60.00 min Hop 3 26.2 IBU
Misc icon  6.0 g Irish Moss - Boil 15.00 min Fining 4 ---
Hop icon  30.0 g Aramis (4.90%) - Boil 0.00 min Hop 5 0.0 IBU
Yeast icon  Yeast LF01 - Levain de froment - HoP x brsk x BJD Yeast 6 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 30.0 l of water. Heat to 51.3 c 50.0 c 20 min
Mash step Mash step (Temperature) Add 5.0 l of water. Heat to 65.0 c over 15 min 65.0 c 60 min
Mash step Mash step (Temperature) Heat to 78.0 c over 15 min 78.0 c 15 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 10.2 l of water at 78.0 c

Indicators

All grain - Batch size : 30.0 l

Est. original gravity: 1.062
1.030 1.110

Est. final gravity: 1.012
1.006 1.024

IBU: 26.2
5.0 70.0

Color: 11.9 EBC
9.8 98.5

ABV: 6.5%
2.50 12.00



%

Mash steps

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