Receptet justerat igen. Hoppas det blir bättre nu.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20 L | 60 min | 34.56 | 39.31 | 1.046 | 1.014 | 4.22 |
| Actuals | 1.046 | 1.014 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Dry Stout | 13 A | 1.036 - 1.05 | 1.007 - 1.011 | 30 - 45 | 25 - 40 | 0 - 0 | 4 - 5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Extra Light Dry Malt Extract (DME) | 1 kg | 22.01 |
| Brown | 660 g | 14.53 |
| Flaked Torrified Oats | 660 g | 14.53 |
| Maris Otter Pale | 660 g | 14.53 |
| Invert Sugar Syrup | 500 g | 11.01 |
| Crystal Malt 250 | 400 g | 8.8 |
| German - Carafa II | 213 g | 4.69 |
| Lactose (Milk Sugar) | 100 g | 2.2 |
| Belgian Candi Sugar - Dark (275L) | 300 g | 6.6 |
| Chocolate | 50 g | 1.1 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| East Kent Goldings | 33 g | 60 min | Boil | Pellet | 5.2 |
| East Kent Goldings | 33 g | 15 min | Boil | Pellet | 5.2 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Chalk | 2 g | 60 min | Mash | Water Agent |
| Gypsym | 1 g | 60 min | Mash | Water Agent |
| Table Salt | 1 g | 60 min | Mash | Water Agent |
| Protafloc | 1 g | 15 min | Boil | Fining |
| Jästnäring | 2 g | 10 min | Boil | Other |
| Endozym Protease GF | 1 g | 0 min | Primary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| English Ale Yeast WLP002 (WLP002) | White Labs | 67% | 18.33°C - 20°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 64°C | 45 min | |
| 70°C | 25 min | |
| 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Notes
| Invert sugar - 500 gram (ange i URL):
400 gram socker 200 gram vatten 1/4 tsk citronsyra Blanda och koka upp Låt sjuda i 20 minuter Klart! |
Download
| Download this recipe's BeerXML file |