Kinn Tomasmesse

All Grain Recipe

Submitted By: Bryggselv (Shared)
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Brewer: Bryggselv
Batch Size: 5.28 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 6.49 galStyle Guide: BJCP 2015
Color: 32.8 SRMEquipment: Grainfather
Bitterness: 37.4 IBUsBoil Time: 90 min
Est OG: 1.095 (22.6° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.006 SG (1.4° P)Fermentation: Ale, Two Stage
ABV: 11.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs 10.70 oz BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 1
8.47 oz Crystal 400 (Crisp) (203.0 SRM) Grain 2
2.82 oz Carafa Special II (Weyermann) (583.8 SRM) Grain 3
1 lbs 4.46 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 4
14.11 oz Candi Sugar, Dark (275.0 SRM) Sugar 5
2.40 oz Northern Brewer [5.3%] - Boil 75 min Hops 6
0.80 Whirlfloc Tablet (Boil 15 min) Misc 7
0.80 tsp WLN1000 Yeast Nutrient (Boil 15 min) Misc 8
2 pkgs Safebrew Abbey Ale (DCL/Fermentis #BE-256) Yeast 9

Notes

Remember to use Grainfather water calculator for mash and sparge water vols. Kinn pitches the yeast at 20°C and let it free-rise to 28°C. Homebrewers can pitch at 20°C and then let the beer ferment at 22-28°C during 14 days of fermentation. Try to hold the temperature stable until the FG is reached (1 - 2 weeks). Last updated 06.04.18