2011 Den hårde banan

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 60 min 28.0 IBUs 21.9 EBC 1.053 1.015 5.1 %
Actuals 1.06 1.021 5.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Märzen 2 C 1.035 - 1.055 1.008 - 1.015 10 - 30 3.9 - 19.7 2.2 - 2.8 2 - 5 %

Fermentables

Name Amount %
Pilsner Malt (611,201) 5 kg 82.51
Munich Malt Type 2 (611,701) 1 kg 16.5
Black Malt (623,201) 60 g 0.99

Hops

Name Amount Time Use Form Alpha %
Perle (Hallertau) (1,142) 30 g 60 min Boil Pellet 7
Perle (Hallertau) (1,142) 15 g 15 min Boil Pellet 7
Perle (Hallertau) (1,142) 15 g 5 min Boil Pellet 7

Miscs

Name Amount Time Use Type
Klar Urt (0,861) 12.00 g 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
SafLager West European Lager (S-23) DCL/Fermentis 74% 7.78°C - 10°C

Mash

Step Temperature Time
Step 1 40°C 20 min
Step 2 68°C 75 min
Step 3 75°C 15 min

Fermentation

Step Time Temperature
Primary 7 days 16°C
Secondary 7 days 16°C
Tertiary 2 days 0°C
Aging 30 days 5°C

Notes

Flasket ved (ca 2 bar) Formeget umuligt at styre