2014 Den lange tøre bandit

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 75 min 73.9 IBUs 134.2 EBC 1.147 1.026 16.7 %
Actuals 1.1 1.027 9.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Imperial stout 13 F 1.075 - 1.115 1.018 - 1.03 50 - 90 59.1 - 78.8 1.8 - 2.6 8 - 12 %

Fermentables

Name Amount %
Pale Ale Malt (611,101) 10.266 kg 69.13
Oats, Flaked 1.283 kg 8.64
CARA MUNICH type 1 (612,401) 641 g 4.32
Carafa II 641 g 4.32
Black Malt (623,201) 385 g 2.59
Chocolate Malt (623,101) 385 g 2.59
Brown Sugar, Dark 1.25 kg 8.42

Hops

Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 100 g 60 min Boil Leaf 14
Columbus (Tomahawk) 25 g 15 min Boil Leaf 14
Simcoe (Vejers) 43 g 5 min Boil Leaf 13

Miscs

Name Amount Time Use Type
Oak Chips 80.00 g 7 days Secondary Flavor
Vanillie Stang 3.00 Items 5 min Bottling Other

Yeast

Name Lab Attenuation Temperature
Champagne Yeast (WLP715) White Labs 78% 21.11°C - 23.89°C

Mash

Step Temperature Time
Mash In 68°C 90 min
Mash Step 75°C 15 min

Fermentation

Step Time Temperature
Primary 18 days 20°C
Secondary 7 days 20°C
Aging 0 days 18.33°C

Notes

Bryggte d


Taget fra 26/12-2014