#242 Backlash of the keg

Nu ska det bli Backlash på fat!

yellow

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 L 60 min 29.97 23.47 1.085 1.01 9.84
Actuals 1.085 1.01

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Dark Strong Ale 18 E 1.075 - 1.11 1.01 - 1.024 20 - 35 12 - 22 0 - 0 8 - 11 %

Fermentables

Name Amount %
Maris Otter Liquid Malt Extract (LME) 1.5 kg 40.45
Belgian Candi Syrup - Golden (5L) 908 g 24.49
German - CaraAroma 500 g 13.48
Munich Type I 500 g 13.48
Invert Sugar Syrup 300 g 8.09

Hops

Name Amount Time Use Form Alpha %
East Kent Goldings 16 g 60 min Boil Pellet 5.2
Hersbrucker 10 g 30 min Boil Pellet 3
Hersbrucker 10 g 5 min Boil Pellet 3

Miscs

Name Amount Time Use Type
Chalk 3.5 g 60 min Mash Water Agent
Epsom Salt 0.5 g 60 min Mash Water Agent
Magnesium cloride 1 g 60 min Mash Water Agent
Protafloc 0.5 g 15 min Boil Fining
Jästnäring 1 g 10 min Boil Other
Coriander seed 5 g 5 min Boil Spice
Pomerans 16 g 5 min Boil Spice
Clarity Ferm 5 g 0 min Primary Fining
Vit Sirap 20 g 0 min Bottling Other

Yeast

Name Lab Attenuation Temperature
Belgian Strong Ale Yeast WLP545 (WLP545) White Labs 82% 18.89°C - 22.22°C

Mash

Step Temperature Time
Proteinase 58°C 15 min
Beta-amylase 64°C 50 min
Alpha-amylase 70°C 20 min
Mash-out 78°C 10 min

Fermentation

Step Time Temperature
Aging 0 days 0°C

Leave a Reply

Your email address will not be published.

18 + = 20