| Amount | Name | Type | # | %/IBU |
|---|---|---|---|---|
10.70 kg
|
Pilsner (2 Row) Bel (3.9 EBC) | Grain | 1 | 68.6% |
|
3.00 kg
|
Candi Sugar, Clear (1.0 EBC) | Sugar | 2 | 19.2% |
|
1.50 kg
|
Caramunich Malt (110.3 EBC) | Grain | 3 | 9.6% |
|
0.20 kg
|
Amber Malt (43.3 EBC) | Grain | 4 | 1.3% |
|
0.20 kg
|
Acid Malt (5.9 EBC) | Grain | 5 | 1.3% |
60.0 g
|
Styrian Goldings (3.90%) - Boil 76.0 min | Hop | 6 | 9.7 IBU |
|
50.0 g
|
Hallertauer Hersbrucker (2.80%) - Boil 76.0 min | Hop | 7 | 5.8 IBU |
|
60.0 g
|
Styrian Goldings (3.90%) - Boil 45.0 min | Hop | 8 | 8.5 IBU |
|
50.0 g
|
Hallertauer Hersbrucker (2.80%) - Boil 45.0 min | Hop | 9 | 5.1 IBU |
|
175.0 g
|
Styrian Goldings (3.90%) - Dry Hop 7.0 days | Hop | 10 | 0.0 IBU |
Yeast
|
WLP530 Abbey Ale - White Labs | Yeast | 11 | - |
|
Yeast
|
WLP650 Brettanomyces Bruxellensis - White Labs | Yeast | 12 | - |
| Name | Description | Step temperature | Step time |
|---|---|---|---|
Mash in / protein rest
(Temperature)
|
Add 33.2 l of water. Heat to 54.3 c over 10 min | 53.0 c | 30 min |
|
Mash step
(Temperature)
|
Heat to 66.7 c over 10 min | 66.7 c | 45 min |
|
Mash out
(Temperature)
|
Heat to 75.6 c over 10 min | 75.6 c | 10 min |
Filtering |
|||
Fly sparge |
Fly sparge with 42.8 l of water at 78.0 c | ||
Est. original gravity: 1.065
1.048
1.054
Est. final gravity: 1.015
1.010
1.014
IBU: 29.2
20.0
30.0
Color: 20.2 EBC
15.8
27.6
ABV: 6.5%
4.80
5.50
