Spejderbryg Påskebryg BSA#1
All Grain Recipe
Submitted By: holsgaardoliver (Shared)
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Brewer: Oliver Sørensen , Jens Damborg | |
Batch Size: 6.08 gal | Style: Belgian Specialty Ale (16E) |
Boil Size: 7.41 gal | Style Guide: BJCP 2008 |
Color: 12.7 SRM | Equipment: My Grainfather |
Bitterness: 22.8 IBUs | Boil Time: 60 min |
Est OG: 1.063 (15.5° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
11 lbs 0.37 oz |
Vienna Malt (3.5 SRM) |
Grain |
1 |
2 lbs 3.27 oz |
CHÂTEAU CARA RUBY® (25.4 SRM) |
Grain |
2 |
1 lbs 1.64 oz |
(esp) MALTA CHÂTEAU AROME (50.8 SRM) |
Grain |
3 |
1.94 oz |
Hallertauer Hersbrucker [2.5%] - Boil 60 min |
Hops |
4 |
1.06 oz |
Styrian Goldings [6.8%] - Boil 15 min |
Hops |
5 |
1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
6 |
10.00 g |
Lemon peel (Boil 10 min) |
Misc |
7 |
10.00 g |
Ginger Root (Boil 10 min) |
Misc |
8 |
1.0 pkgs |
Belgian Ale Yeast (Wyeast Labs #1214) |
Yeast |
9 |
200.00 ml |
Honning (Secondary 7 days) |
Misc |
10 |
Notes
OG målt til 1.058 med hydrometer, dette er små 2 grader over vores forventede.
Ved omstik skal der tilsættes 200 ml honning.
Opvarm honning med 3 dl. vand i til 80 gr i 15 minutter.
Køl til stuetemp og tilsæt. -This Recipe Has Not Been Rated