15 - Nøgne Ø #100 - Basic opskrift

All Grain Recipe

Submitted By: Skurkebryg (Shared)
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Brewer: Simon Lei Fredslund
Batch Size: 4.54 galStyle: American Barleywine (19C)
Boil Size: 5.40 galStyle Guide: BJCP 2008
Color: 17.4 SRMEquipment: Simons elgryde
Bitterness: 100.2 IBUsBoil Time: 90 min
Est OG: 1.097 (23.2° P)Mash Profile: Nøgne Ø #100
Est FG: 1.023 SG (5.9° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
14 lbs 10.87 oz Maris Otter, Pale Ale (Vejers) (3.0 SRM) Grain 1
1 lbs 10.69 oz Hvede Malt (Vejers) (1.5 SRM) Grain 2
5.34 oz Chocolate Malt (350.0 SRM) Grain 3
1.61 oz Chinook [13.0%] - Boil 90 min Hops 4
2.04 oz Centennial (Vejers) [10.4%] - Boil 15 min Hops 5
1.07 oz Columbus (Tomahawk) [14.0%] - Boil 0 min Hops 6
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 7
1.07 oz Chinook [13.0%] - Dry Hop 7 days Hops 8

Taste Notes

IIPA men med ristet chokosmag og dejlig maltkarakter. #100 6 gallon @ end of boil OG 1097 FG 1018 SRM 17,5 IBU 100,2 48 chinook 60,6 centennial 15 30,3 columbus 0 Dryhop 30,3 chinook WLP007 Mashing: 62,8 60 minutter - måske lidt længere 71,7 15 minutter 75,6 5 minutter 178 sparging 20 grader starter 250 ppm calcium cloride

Notes

Brug Thomas Fawcett Maris Otter Pale Ale malt

This Recipe Has Not Been Rated

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