#267 Backlash of the Keg

Dags för påfyllning av min goda Belgian dark strong. Nu blir det 20 liter.

pink

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
20 L 60 min 23.61 25.3 1.092 1.017 9.96
Actuals 1.092 1.017

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 %
Extra Light Dry Malt Extract (DME) 2 kg 31.46
Pilsner 1 kg 15.73
Belgian Candi Syrup - Golden (5L) 908 g 14.28
Munich Type I 1 kg 15.73
German - CaraAroma 400 g 6.29
Château Biscuit 550 g 8.65
Belgian Candi Sugar - Clear/Blond (0L) 250 g 3.93
Belgian Candi Sugar - Dark (275L) 250 g 3.93

Hops

Name Amount Time Use Form Alpha %
East Kent Goldings 25 g 60 min Boil Pellet 5.2
Hersbrucker 25 g 30 min Boil Pellet 3
Hersbrucker 25 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
Lactic acid 1 g 60 min Mash Water Agent
Protafloc 1 g 15 min Boil Fining
Coriander seed 10 g 5 min Boil Spice
Pomerans 32 g 5 min Boil Spice
Clarity Ferm 10 g 0 min Primary Fining

Yeast

Name Lab Attenuation Temperature
Belgian Abby Ale II 1762 (1762) Wyeast 75% 18.33°C - 23.89°C

Mash

Step Temperature Time
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

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