#30 Vinterbryg 2011

Brewer: Thomas Nørgaard
Batch Size: 5.55 gal	Style: Belgian Specialty Ale (16E)
Boil Size: 6.43 gal	Style Guide: BJCP 2008
Color: 10.8 SRM	Equipment: Brouwland gryde
Bitterness: 33.5 IBUs	Boil Time: 60 min
Est OG: 1.061 (15.0° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.009 SG (2.4° P)	Fermentation: Ale, Single Stage
ABV: 6.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9 lbs 14.73 oz	Vienna Malt (Weyermann) (3.0 SRM)	Grain	1
2 lbs 3.27 oz	Cara Hell (12.7 SRM)	Grain	2
7.05 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	3
5.29 oz	Barley, Flaked (1.7 SRM)	Grain	4
4.76 oz	Brown Sugar, Dark (50.0 SRM)	Sugar	5
1.41 oz	Hallertauer Hersbrucker [5.3%] - Boil 60 min	Hops	6
0.71 oz	Hallertauer Mittelfrueh [4.3%] - Boil 30 min	Hops	7
1.00 tsp	Irish Moss (Boil 10 min)	Misc	8
0.71 oz	Hallertauer Mittelfrueh [4.3%] - Boil 10 min	Hops	9
4.00 g	Lakridsrod (Boil 10 min)	Misc	10
4.00 g	Nelliker (Boil 10 min)	Misc	11
8.00 g	Cinnamon Stick (Boil 5 min)	Misc	12
1.0 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	13
4.41 oz	Honey (1.0 SRM)	Sugar	14

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