| Amount | Name | Type | # | %/IBU |
|---|---|---|---|---|
0.35 kg
|
Candi Sugar, Clear (1.0 EBC) | Sugar | 1 | 77.8% |
|
0.10 kg
|
Chocolate Rye Malt (492.5 EBC) | Grain | 2 | 22.2% |
1.0 g
|
Ginger Root - Boil 5.0 min | Spice | 3 | --- |
|
170.0 g
|
Chocolat noir - Secondary 15.0 min | Flavor | 4 | --- |
Yeast
|
US-05 Safale American - DCL/Fermentis | Yeast | 5 | - |
| Name | Description | Step temperature | Step time |
|---|---|---|---|
Mash in
(Temperature)
|
Add 2.0 l of water. Heat to 103.8 c over 10 min | 70.0 c | 60 min |
Filtering |
|||
Fly sparge |
Fly sparge with 3.2 l of water at 78.0 c | ||
Est. original gravity: 1.049
1.044
1.060
Est. final gravity: 1.012
1.012
1.024
IBU: 0.0
20.0
40.0
Color: 71.6 EBC
59.1
78.8
ABV: 4.8%
4.00
6.00
