2012 Brian og Kris Bryg

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 75 min 62.9 IBUs 37.8 EBC 1.059 1.017 5.5 %
Actuals 1.059 1.018 5.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Northern English Brown Ale 11 C 1.04 - 1.052 1.008 - 1.013 20 - 30 23.6 - 43.3 2.2 - 2.7 4.2 - 5.4 %

Fermentables

Name Amount %
Pilsner Malt, Weyermann EBC: 2,5 - 3,5 4 kg 56.5
Maris Otter Pale Ale Malt, Fawcett. EBC: 4,5 - 5,5 2 kg 28.25
Munich Malt Type 2, Weyermann EBC: 20 - 25 500 g 7.06
CARA MUNICH type 1, EBC: 80 - 100, Weyermann 400 g 5.65
Chocolate Malt, Fawcett. EBC: 940 - 1100 100 g 1.41
Black Malt (Simpsons) 80 g 1.13

Hops

Name Amount Time Use Form Alpha %
East Kent Goldings Alpha: 5 - 7 118 g 60 min Boil Leaf 5.6
East Kent Goldings Alpha: 5 - 7 20 g 15 min Boil Leaf 5.6
Amarillo Alpha: 7 - 11 4 g 5 min Boil Leaf 6.5

Miscs

Name Amount Time Use Type
Klar Urt 6.00 g 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Edinburgh Ale (WLP028) White Labs 72% 65°C - 70°C

Mash

Step Temperature Time
Step 1 68°C 70 min

Fermentation

Step Time Temperature
Primary 7 days 20°C
Secondary 7 days 20°C
Tertiary 2 days 0°C
Aging 30 days 5°C

Notes

21/12-2011
Smager ganske udemærket men mangler en del kulsyre (0,8) er den flsket ved