#27 - Nihil Kvadruppel 
All Grain Recipe
Submitted By: NihilNovi (Shared)
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| Brewer: NihilNovi | |
| Batch Size: 2.38 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 3.22 gal | Style Guide: BJCP 2015 |
| Color: 23.6 SRM | Equipment: Bryggekjelen |
| Bitterness: 32.7 IBUs | Boil Time: 90 min |
| Est OG: 1.097 (23.1° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.018 SG (4.7° P) | Fermentation: Ale, Two Stage |
| ABV: 10.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3.96 gal |
Stavanger |
Water |
1 |
| 7 lbs 11.46 oz |
BEST Pilsen Malt (BESTMALZ) (1.8 SRM) |
Grain |
2 |
| 0.42 oz |
East Kent Goldings (EKG) [6.5%] - Boil 90 min |
Hops |
3 |
| 0.53 oz |
East Kent Goldings (EKG) [6.5%] - Boil 5 min |
Hops |
4 |
| 0.53 oz |
Tettnang [4.5%] - Steep 30 min |
Hops |
5 |
| 1.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
6 |
| 5.29 oz |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
7 |
| 10.58 oz |
Candi Syrup, D-180 (180.0 SRM) |
Extract |
8 |
| 50.00 g |
Rum-soaked Oak Chips (Secondary 3 days) |
Misc |
9 |
Notes
Brygget 09.03.18. OG 1097. Startet gjæring på 18 grader i ett døgn. Deretter opp på 21, deretter 24. Temperatur i gjæringskar var 27 grader på dag 3. Gjærkaken sank etter 6 dager. Måleprøve 17.03: 1011.
SG/FG målt 27.03: 1010. Tilsatt eikechips trukket i rom 27.03, tappet på flasker 29.03.This Recipe Has Not Been Rated
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