2017 Alexander den store

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 5 min 5.9 IBUs 47.9 EBC 1.115 1.042 10.0 %
Actuals 1.101 1.03 9.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Fruit Lambic 23 F 1.04 - 1.06 1 - 1.01 0 - 10 5.9 - 13.8 1.8 - 3.2 5 - 7 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 2.8 kg 25.94
Pale Malt, Maris Otter 1.6 kg 14.82
Wheat Malt Pale, Bel 1.4 kg 12.97
Cara-Pils/Dextrine 700 g 6.49
Oats, Malted 544 g 5.04
Barley, Flaked 540 g 5
Wheat, Flaked 110 g 1.02
Peach Sirup 2.1 kg 19.46
Corn Sugar (Dextrose) 1 kg 9.26

Hops

Name Amount Time Use Form Alpha %
Saaz 139 g 5 min Boil Pellet 3.8

Miscs

Name Amount Time Use Type
Klar urt 16.00 g 5 min Mash Fining

Yeast

Name Lab Attenuation Temperature
Belgian Ale Yeast (1214) Wyeast Labs 74% 14.44°C - 20°C

Mash

Step Temperature Time
Mash In 65°C 60 min
Mash Step 78°C 10 min

Fermentation

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

Notes

Molasses erstattes med 1,4 litter Granatæblejuice + Kerner fra 2 granatæbler kogt i 1 time