Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
25 L
60 min
18.4 IBUs
39.9 EBC
1.076
1.011
8.7 %
Actuals
1.079
1.02
7.9 %
Style Details
Name
Cat.
OG Range
FG Range
IBU
SRM
Carb
ABV
Doppelbock
9 A
1.072 - 1.112
1.016 - 1.024
16 - 26
11.8 - 49.3
2.4 - 3
7 - 10 %
Fermentables
Name
Amount
%
Pilsner (2 Row) Bel
5 kg
64.85
Wheat Malt Pale, Bel
800 g
10.38
Caramel/Crystal Malt - 60L
500 g
6.49
Roasted Barley
300 g
3.89
Candi Sugar, Clear
1 kg
12.97
Valnødde sirup
110 g
1.43
Hops
Name
Amount
Time
Use
Form
Alpha %
East Kent Goldings (EKG)
18 g
60 min
Boil
Pellet
5
East Kent Goldings (EKG)
30 g
30 min
Boil
Pellet
5
East Kent Goldings (EKG)
10 g
10 min
Boil
Pellet
5
Miscs
Name
Amount
Time
Use
Type
Klar urt
12.00 g
15 min
Mash
Fining
Yeast
Name
Lab
Attenuation
Temperature
Edinburgh Ale (WLP028)
White Labs
73%
18.33°C - 21.11°C
Mash
Step
Temperature
Time
Mash In
65.56°C
60 min
Mash Out
75°C
10 min
Fermentation
Step
Time
Temperature
Primary
4 days
19.44°C
Secondary
10 days
19.44°C
Aging
30 days
18.33°C
Notes
Carsten
Mere hvede (fordobbel)
mellem gæring 2 (1026) og fustage (1020) har den tabt en del valnøde smagDownload
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