TQB - Riverbend Rousse

All Grain Recipe

Submitted By: dgagn0n (Shared)
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Batch Size: 5.55 galStyle: Best Bitter (11B)
Boil Size: 8.73 galStyle Guide: BJCP 2015
Color: 15.8 SRMEquipment: Volume max. DoG – Cuve matière 2, ébu. et fermenteur
Bitterness: 26.9 IBUsBoil Time: 60 min
Est OG: 1.050 (12.5° P)Mash Profile: Infusion monopalier, corps moyen
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Two Stage
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 oz Enveloppes de riz (0.0 SRM) Adjunct 1
9 lbs 12.00 oz Malt pale OiO (3.0 SRM) Grain 2
1 lbs 4.00 oz Special B (Dingemans) (147.5 SRM) Grain 3
1 lbs Blé en flocon (custom) (1.0 SRM) Grain 4
0.30 oz Golding, U.S. [5.0%] - First Wort Hops 5
0.55 oz Magnum [12.0%] - Boil 50 min Hops 6
1.00 Préchauffer refroidisseur (Boil 20 min) Misc 7
1.00 Stériliser refroidisseur (Boil 15 min) Misc 8
0.30 oz Crystal [3.5%] - Boil 15 min Hops 9
0.75 Whirlfloc (comprimés) (Boil 5 min) Misc 10
0.50 oz Fuggle [4.8%] - Steep 10 min Hops 11
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 12

Notes

11 avril, jour 10, densité 1.015 14 avril, jour 13, densité 1.015 Embouteillage jour 14 (15 avril) 36 bouteilles
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