2013 Rollingen

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 75 min 54.5 IBUs 38.5 EBC 1.063 1.018 5.9 %
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 (611,201) 4 kg 56.5
Maris Otter Pale Ale Malt (621,101) 2 kg 28.25
Munich Malt Type 2 (611,701) 500 g 7.06
CARA MUNICH type 1 (612,401) 400 g 5.65
Chocolate Malt (623,101) 100 g 1.41
Black Malt (623,201) 80 g 1.13

Hops

Name Amount Time Use Form Alpha %
East Kent Goldings (1,118) 118 g 60 min Boil Leaf 5
East Kent Goldings (1,118) 20 g 15 min Boil Leaf 5
Amarillo Gold (Vejers) 4 g 5 min Boil Leaf 8.5

Miscs

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

Yeast

Name Lab Attenuation Temperature
Edinburgh Ale (WLP028) White Labs 73% 18.33°C - 21.11°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
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