#02 – Bière de Noël

0 Comments | 24 avril 2015

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
35 L 90 min 55.8 IBUs 58.4 EBC 1.088 SG 1.023 SG 8.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Christmas/Winter Specialty Spice Beer 21 B 1.03 - 1.11 1.005 - 1.025 0 - 70 9.9 - 98.5 2 - 3 2.5 - 12 %

Fermentables

Name Amount %
Pale Ale Malt Weyermann 12.3 kg 85.12
Caraamber Weyermann 1 kg 6.92
Caraaroma Weyermann 0.25 kg 1.73
Caramunich II Weyermann 0.25 kg 1.73
Carafa I Weyermann 0.15 kg 1.04
Candi Sugar, Dark 0.5 kg 3.46

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 50 g 60 min Boil Leaf 5
Magnum 35 g 60 min Boil Pellet 11
Northern Brewer 35 g 60 min Boil Pellet 9.7
Saaz 35 g 15 min Boil Pellet 3

Miscs

Name Amount Time Use Type
Anise, Star 4.00 g 30 min Boil Spice
Cardamome verte 3.00 g 15 min Boil Spice
Irish Moss 10.00 g 10 min Boil Fining
Orange Peel, Bitter 25.00 g 5 min Boil Spice
Cinnamon Stick 4.00 g 5 min Boil Spice
Coriander Seed 4.00 g 5 min Boil Spice

Yeast

Name Lab Attenuation Temperature
SafBrew Ale (S-33) DCL/Fermentis 73% 18.33°C - 22.22°C
SafBrew Specialty Ale (T-58) DCL/Fermentis 73% 15.56°C - 22.22°C

Mash

Step Temperature Time
Mash In 68°C 60 min
Mash Out 78°C 10 min

Notes


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