Valbryggs Kilt Lifter Batch 60 
All Grain Recipe
Submitted By: Valbrygg (Shared)
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| Brewer: Anders Berntsen - Roger Johnsen | |
| Batch Size: 6.60 gal | Style: Strong Scotch Ale (9E) |
| Boil Size: 8.46 gal | Style Guide: BJCP 2008 |
| Color: 19.6 SRM | Equipment: BeerBrew 60. 25 Liter 60 Minutter |
| Bitterness: 32.0 IBUs | Boil Time: 60 min |
| Est OG: 1.102 (24.2° P) | Mash Profile: Valbrygg Mash |
| Est FG: 1.028 SG (7.1° P) | Fermentation: Kilt lifter Profile |
| ABV: 10.0% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11.62 gal |
Farris vann |
Water |
1 |
| 6.00 g |
Baking Soda. Natriumbikarbonat Natron NaHCO3 (Mash 60 min) |
Misc |
2 |
| 4.50 g |
Calcium Chloride Veisalt CaC12 (Mash 60 min) |
Misc |
3 |
| 3.00 g |
Chalk. Calsiumkarbonat Kalk CaCO3 (Mash 60 min) |
Misc |
4 |
| 3.00 g |
Gypsum. Calsiumsulfat Gips CaSO4 (Mash 60 min) |
Misc |
5 |
| 17 lbs 10.19 oz |
Maris Otter (Crisp) (2.8 SRM) |
Grain |
6 |
| 6 lbs 4.53 oz |
BEST Munich (BESTMALZ) (7.6 SRM) |
Grain |
7 |
| 7.39 oz |
Caramunich I (Weyermann) (51.0 SRM) |
Grain |
8 |
| 7.39 oz |
Carared (Weyermann) (25.4 SRM) |
Grain |
9 |
| 4.59 oz |
Smoked Malt (Weyermann) (2.0 SRM) |
Grain |
10 |
| 4.23 oz |
Roasted Barley (Crisp) (609.1 SRM) |
Grain |
11 |
| 1.95 g |
Calcium Chloride Veisalt CaC12 (Sparge 60 min) |
Misc |
12 |
| 1.30 g |
Gypsum. Calsiumsulfat Gips CaSO4 (Sparge 60 min) |
Misc |
13 |
| 3.00 oz |
East Kent Goldings (EKG) [5.2%] - Boil 60 min |
Hops |
14 |
| 0.50 items |
Protafloc (Boil 15 min) |
Misc |
15 |
| 1.00 tbsp |
Yeast Nutrient (Boil 15 min) |
Misc |
16 |
| 1.00 items |
Sett kjøleren ned i vørteren (Boil 10 min) |
Misc |
17 |
| 1.0 pkgs |
WLP028 Edinburgh Ale (White Labs #WLP028) |
Yeast |
18 |
| 1.0 pkgs |
CBC-1 (Lallemand/Danstar #-) |
Yeast |
19 |
| 160.00 g |
Sukker (Bottling 0 min) |
Misc |
20 |
| 72.00 items |
330 ml Ølboks med lokk (Bottling 0 min) |
Misc |
21 |
| 72.00 items |
Etiketter (Bottling 0 min) |
Misc |
22 |
Notes
Alt som er i denne batchen er kjøpt hos Bryggselv Larvik.
Mash. 70 grader på termostat 65% effekt
Kok. 110 termostat 60% effekt
Ved en eventuel nybrygging øk efektivitenen til 80%This Recipe Has Not Been Rated
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