| Amount | Name | Type | # | %/IBU |
|---|---|---|---|---|
9.00 kg
|
Pale Malt (2 Row) UK (5.9 EBC) | Grain | 1 | 81.8% |
|
2.00 kg
|
Oats, Flaked (2.0 EBC) | Grain | 2 | 18.2% |
40.0 g
|
Styrian Wolf (12.60%) - Boil 40.0 min | Hop | 3 | 22.9 IBU |
2000.0 g
|
white asperagus - Boil 12.0 min | Flavor | 4 | --- |
|
25.0 g
|
Crystal (3.50%) - Late Hop 10.0 min | Hop | 5 | 1.8 IBU |
Yeast
|
WLP4000 Vermont Ale Yeast - White Labs | Yeast | 6 | - |
| Name | Description | Step temperature | Step time |
|---|---|---|---|
Mash in
(Temperature)
|
Add 25.0 l of water. Heat to 68.5 c over 10 min | 66.0 c | 60 min |
Filtering |
|||
Fly sparge |
Fly sparge with 31.4 l of water at 78.0 c | ||
Est. original gravity: 1.062
1.048
1.054
Est. final gravity: 1.017
1.010
1.014
IBU: 24.7
20.0
30.0
Color: 10.1 EBC
15.8
27.6
ABV: 5.9%
4.80
5.50
