Borrevangens Easter Specialty - Recipe

Borrevangens Easter Specialty (1 ratings)

Brewer: Claus Klint
Batch Size: 5.28 gal	Style: Belgian Specialty Ale (16E)
Boil Size: 6.57 gal	Style Guide: BJCP 2008
Color: 23.7 SRM	Equipment: Klintens Brygudstyr
Bitterness: 26.7 IBUs	Boil Time: 60 min
Est OG: 1.056 (13.7° P)	Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.014 SG (3.6° P)	Fermentation: Ale, Two Stage
ABV: 5.5%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
11 lbs 13.75 oz	CHÂTEAU PILSEN 2RS (1.5 SRM)	Grain	1
1 lbs 3.76 oz	Château Cara Blond (10.2 SRM)	Grain	2
1 lbs 3.76 oz	Château Munich (12.7 SRM)	Grain	3
1 lbs 1.13 oz	Château Cara Gold (60.9 SRM)	Grain	4
9.01 oz	Chateau Arome (50.8 SRM)	Grain	5
6.31 oz	Château Chocolat (456.9 SRM)	Grain	6
2.29 oz	Hallertauer Hersbrucker [2.0%] - Boil 60 min	Hops	7
1.06 oz	Hallertauer Hersbrucker [2.0%] - Boil 20 min	Hops	8
1.00 tsp	Irish Moss (Boil 10 min)	Misc	9
1.41 oz	East Kent Goldings (EKG) [5.0%] - Boil 10 min	Hops	10
1.0 pkgs	SafBrew Specialty Ale (DCL/Fermentis #T-58)	Yeast	11

This beer is fantastic.