Valbrygg Valvleteren Batch 16.

All Grain Recipe

Submitted By: Valbrygg (Shared)
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Brewer: Roger Johnsen
Batch Size: 3.17 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 3.90 galStyle Guide: BJCP 2015
Color: 30.1 SRMEquipment: BB30. 12 Liter 90 min kok
Bitterness: 32.7 IBUsBoil Time: 90 min
Est OG: 1.091 (21.8° P)Mash Profile: Decoction Mash, Single
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Single Stage
ABV: 10.0%Taste Rating: 0.0

Ingredients
Amount Name Type #
4.76 gal Farris vann Water 1
2.40 g Kalsiumkarbonat Kalk CaCO3 (Mash 60 min) Misc 2
1.20 g Kalcium Kloride Veisalt CaC12 (Mash 60 min) Misc 3
1.20 g Kalsiumsulfat Gips CaSO4 (Mash 60 min) Misc 4
1.20 g Natriumbikarbonat Natron NaHCO3 (Mash 60 min) Misc 5
6 lbs 9.82 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 6
15.87 oz Carahell (Weyermann) (13.0 SRM) Grain 7
7.05 oz Amber Malt (63.5 SRM) Grain 8
0.42 oz Northern Brewer [8.5%] - Boil 60 min Hops 9
2 lbs 3.27 oz Candi Syrup, D-90 [Boil for 15 min] [Boil] (90.0 SRM) Extract 10
0.78 oz Styrian Goldings [5.4%] - Boil 15 min Hops 11
0.60 oz Hersbrucker [2.8%] - Boil 15 min Hops 12
0.75 g Protafloc (Boil 10 min) Misc 13
1.00 Sett kjøleren ned i vørteren (Boil 10 min) Misc 14
0.46 oz Hersbrucker [2.8%] - Boil 1 min Hops 15
0.46 oz Styrian Goldings [5.4%] - Boil 1 min Hops 16
0.64 g Yeast Nutrient (Boil 1 min) Misc 17
1.00 Ta av kjølekappen på BB 30 (Boil 0 min) Misc 18
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 19

Notes

1 gram Kalsiumsulfat CaS04 Gips i skyllevannet 1gr/10 liter vann 1 gram Kalsiumklorid CaC12 Veisalt i skyllevannet 1gr/10 liter vann Gjæring. WLP 530 Abbey Ale 20 grader 5 dager 29 Grader 9 dager Karbonering. 8 gr. sukker pr liter gir en økning på 0,4 % ABV WLP 530 Abbey Ale tilsettes ved flasking - 1 rør tilsettes sukkerlaken Lagring 10 grader 60 dager

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