HOME BREW RECIPE:
Title: Arbeidstittel Munkefaen
Brew Method: All Grain
Style Name: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 50 liters (ending kettle volume)
Boil Size: 50 liters
Boil Gravity: 1.095
Efficiency: 80% (ending kettle)
STATS:
Original Gravity: 1.095
Final Gravity: 1.020
ABV (standard): 9.8%
IBU (tinseth): 38.05
SRM (morey): 35.77
FERMENTABLES:
12500 g – German – Pilsner (66.2%)
1500 g – German – Carapils (7.9%)
1000 g – German – Pale Ale (5.3%)
1015 g – Belgian – Special B (5.4%)
120 g – Finland – Crystal Malt 150 (0.6%)
250 g – United Kingdom – Chocolate (1.3%)
2000 g – Belgian Candi Syrup – D-180 (10.6%)
500 g – Flaked Oats (2.6%)
HOPS:
75 g – Aurora, Type: Pellet, AA: 8, Use: Boil for 60 min, IBU: 20.35
50 g – Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 5.87
50 g – Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 30 min, IBU: 4.89
50 g – Goldings, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 3.79
50 g – Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 15 min, IBU: 3.16
MASH GUIDELINES:
1) Fly Sparge, Temp: 52 C, Time: 30 min, Amount: 40 L
2) Fly Sparge, Temp: 63 C, Time: 30 min, Amount: 40 L
3) Fly Sparge, Temp: 72 C, Time: 22 min
4) Fly Sparge, Temp: 78 C, Time: 0 min
Starting Mash Thickness: 3 L/kg
YEAST:
White Labs – Abbey Ale Yeast WLP530 og WLP565
Starter: No
Form: Liquid
Attenuation (avg): 77.5%
Flocculation: Med-High
Optimum Temp: 18.89 – 22.22 C
Fermentation Temp: 18 C
NOTES:
Når ølet var ferdig blei det delt i to og gjæret med to forskjellige Belgiske gjærer, WLP530 og WLP565
Vi sleit med og få til dette ølet, måtte tilsette 1,7kg DME sammen med 600gr sukker, det blei også tilsatt 2,2 kghjemmelaget kandissirup. Dette på 50L
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/339840/munkefaen
Generated by Brewer’s Friend – http://www.brewersfriend.com/
Date: 2017-02-08 21:01 UTC
Recipe Last Updated: 2017-02-08 21:01 UTC
Hampen Haandbryggeri 