HB- 3e lien

All Grain Recipe

Submitted By: jham (Shared)
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Brewer: Hambroue
Batch Size: 5.02 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 6.41 galStyle Guide: BJCP 2015
Color: 17.7 SRMEquipment: Grainfather G30 110V HB-19L
Bitterness: 35.7 IBUsBoil Time: 60 min
Est OG: 1.079 (19.2° P)Mash Profile: Temperature Mash, 2 Step, Medium Body HB
Est FG: 1.021 SG (5.2° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.19 gal Distilled Water Water 1
2.76 g Chalk (Mash 60 min) Misc 2
2.64 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
2.60 ml Lactic Acid (Mash 60 min) Misc 4
1.77 g Salt (Mash 60 min) Misc 5
0.84 g Epsom Salt (MgSO4) (Mash 60 min) Misc 6
0.29 g Calcium Chloride (Mash 60 min) Misc 7
10 lbs 9.60 oz Pilsner (2 Row) Bel (1.3 SRM) Grain 8
1 lbs 12.80 oz Pale Malt (2 Row) Bel (1.5 SRM) Grain 9
1 lbs Caramel/Crystal Malt - 10L (12.8 SRM) Grain 10
14.11 oz Special B Malt (180.0 SRM) Grain 11
8.47 oz Melanoiden Malt (40.6 SRM) Grain 12
1.31 g Chalk (Sparge 60 min) Misc 13
1.25 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 14
0.84 g Salt (Sparge 60 min) Misc 15
0.40 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 16
0.14 g Calcium Chloride (Sparge 60 min) Misc 17
0.66 oz Columbus/Tomahawk/Zeus (CTZ) [15.0%] - Boil 60 min Hops 18
600.00 g Cassis (Boil 10 min) Misc 19
1.76 oz Styrian Goldings [2.6%] - Boil 10 min Hops 20
2.0 pkgs British Ale V (Omega #OYL-011) Yeast 21

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