Valbryggs Kilt Lifter Batch 81

Brewer: Anders Berntsen - Roger Johnsen
Batch Size: 9.25 gal	Style: Strong Scotch Ale ( 9E)
Boil Size: 11.23 gal	Style Guide: BJCP 2008
Color: 19.7 SRM	Equipment: Digiboil. 35 Liter 60 Minutter
Bitterness: 31.6 IBUs	Boil Time: 60 min
Est OG: 1.104 (24.6° P)	Mash Profile: Valbrygg Mash
Est FG: 1.022 SG (5.7° P)	Fermentation: Kilt lifter Profile
ABV: 11.0%	Taste Rating: 40.0

Ingredients
Amount	Name	Type	#
15.06 gal	Farris vann	Water	1
8.40 g	Baking Soda. Natriumbikarbonat Natron NaHCO3 (Mash 60 min)	Misc	2
6.30 g	Calcium Chloride Veisalt CaC12 (Mash 60 min)	Misc	3
4.20 g	Chalk. Calsiumkarbonat Kalk CaCO3 (Mash 60 min)	Misc	4
4.20 g	Gypsum. Calsiumsulfat Gips CaSO4 (Mash 60 min)	Misc	5
22 lbs 0.74 oz	Maris Otter (Crisp) (2.8 SRM)	Grain	6
7 lbs 10.03 oz	BEST Munich (BESTMALZ) (7.6 SRM)	Grain	7
10.86 oz	Caramunich I (Weyermann) (51.0 SRM)	Grain	8
10.86 oz	Carared (Weyermann) (25.4 SRM)	Grain	9
6.22 oz	Roasted Barley (Crisp) (609.1 SRM)	Grain	10
5.56 oz	Smoked Malt (Weyermann) (2.0 SRM)	Grain	11
2.73 g	Calcium Chloride Veisalt CaC12 (Sparge 60 min)	Misc	12
1.82 g	Gypsum. Calsiumsulfat Gips CaSO4 (Sparge 60 min)	Misc	13
4.29 oz	East Kent Goldings (EKG) [5.2%] - Boil 60 min	Hops	14
1.00 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
4.0 pkgs	Lalbrew Nottingham Yeast (Lallemand #-)	Yeast	18
1.0 pkgs	CBC-1 (Lallemand/Danstar #-)	Yeast	19
224.00 g	Sukker (Bottling 0 min)	Misc	20
104.00 items	330 ml Ølboks med lokk (Bottling 0 min)	Misc	21
104.00 items	Etiketter (Bottling 0 min)	Misc	22

Malting 2000 watt Kok 2500 watt

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