Slimycows (2 ratings)

All Grain Recipe

Submitted By: dukelukem (Shared)
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Brewer: Lucas Monryd, René Wiik
Batch Size: 5.28 galStyle: Eisbock (5.5)
Boil Size: 6.24 galStyle Guide: AABC 2010
Color: 21.9 SRMEquipment: Braumeister
Bitterness: 30.7 IBUsBoil Time: 90 min
Est OG: 1.131 (30.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.2° P)Fermentation: Lager, Two Stage
ABV: 16.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.00 g Calcium Chloride (Mash 60 min) Misc 1
12 lbs 2.01 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 2
6 lbs 9.82 oz Munich Malt (9.0 SRM) Grain 3
14.11 oz Special B Malt (180.0 SRM) Grain 4
7.05 oz Biscuit Malt (23.0 SRM) Grain 5
7.05 oz Oats, Flaked (1.0 SRM) Grain 6
2 lbs 13.86 oz Cane (Beet) Sugar (0.0 SRM) Sugar 7
0.88 oz Magnum [14.7%] - Boil 75 min Hops 8
0.53 oz Hallertauer [6.7%] - Boil 10 min Hops 9
0.36 g Protafloc (Boil 10 min) Misc 10
3.00 g Yeast Nutrient (Boil 10 min) Misc 11
1 pkgs Zurich Lager (White Labs #WLP885) Yeast 12

Notes

Tillsätter 700g socker vid 15 min, 600g vid high kreusen. 9/3-14: 1,028 FG 23/3-14, överföring till fat: 1,020

Ratings

help

by ThePresidentWashington

may you give the amount of the ingredients in kg?
1gal is 3.78 liters or is UK gal and 1gal is 4.54liters?
what is the amount of liters that you can produce with the indicated quantity of ingredients?
mashing temperature?
mashing time?
how many liters of starter?
fermentation how long?

thanks

by dukelukem

BS HomePage must've translated it. Here's everything in metric:
6g CaCl
5.5kg pale
3kg Munich
0.4kg Special b
0.2 biscuit
0.2 oats
1.3 sucrose

25g magnum
15g hallertauer

The recipe is for 20l.
62 degrees 50 min, 72 20 min, mashout
Don't remember pitch, check mr malty
Ferment at 9 degrees C and then ramp up to 15 after half fermentation. Ferment until stopped.

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