Style: Unspecified
Brewer: Rasmus Fink
| Statistics | |||
| Volume: | 21 liters | ||
| OG: | 1059 | ||
| FG: | |
||
| Alcohol: | 5.9 % by vol. | ||
| Colour: | 57 EBC (Dark brown) | ||
| Bitterness: | 23 IBU | ||
| BU/GU: | 0.38 | ||
| Fermentables | |||
| Biscuit Malt 50 EBC | 500 grammes | ||
| Munich Malt 20 EBC | 4000 grammes | ||
| Special B 230 EBC | 1000 grammes | ||
| Amber Malt | 500 grammes | ||
| Mash schedule: 30min@40C, 60min@50C, 30min@63C, 30min@67C, 15min@77C | |||
| Hops | |||
| Hallertauer | 6.6% alpha | 40 grammes | 15 minutes |
| Spalt Select | 5% alpha | 40 grammes | 15 minutes |
Fermentation
Yeast: Saflager S-23
Fermented at 12 degrees C for 7 days.
Comments:
I originally intended to boil for 1 hour but opted for shorter boil
time and directly adding hop to the mash. Hops were added
directly to the wort and boiled for
15 mins. Never again ! The hop is now burnt the bottom of the pot.
