#11 Julemandens vintervarmer - Julebryg 2009 - Recipe

#11 Julemandens vintervarmer - Julebryg 2009

Brewer: Thomas Nørgaard
Batch Size: 6.08 gal	Style: Belgian Specialty Ale (16E)
Boil Size: 7.31 gal	Style Guide: BJCP 2008
Color: 20.5 SRM	Equipment: Brouwland gryde
Bitterness: 29.3 IBUs	Boil Time: 90 min
Est OG: 1.098 (23.3° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.024 SG (6.1° P)	Fermentation: Ale, Single Stage
ABV: 9.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16 lbs 8.55 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	1
1 lbs 5.16 oz	Amber Malt (22.0 SRM)	Grain	2
1 lbs 1.64 oz	Cara Hell (12.7 SRM)	Grain	3
10.58 oz	Biscuit Malt (23.0 SRM)	Grain	4
10.41 oz	Oats, Flaked (1.0 SRM)	Grain	5
7.05 oz	Special B Malt (180.0 SRM)	Grain	6
3.07 oz	Roasted Barley (300.0 SRM)	Grain	7
15.34 oz	Brown Sugar, Dark (50.0 SRM)	Sugar	8
2.19 oz	Styrian Golding [4.6%] - Boil 90 min	Hops	9
5.00 g	Anise, Star (Boil 30 min)	Misc	10
1.31 oz	Styrian Golding [4.6%] - Boil 15 min	Hops	11
1.00 tsp	Irish Moss (Boil 10 min)	Misc	12
10.00 g	Orange Peel, Sweet (Boil 5 min)	Misc	13
5.00 g	Coriander Seed Light (Boil 5 min)	Misc	14
5.00 g	Orange Peel, Bitter (Boil 5 min)	Misc	15
1.0 pkgs	SafBrew Specialty Ale (DCL/Fermentis #T-58)	Yeast	16