Dax's Strong Ale - Old Ale
Posted: 20. Oct 2009 14:20
Tilraunastarfssemi í fullum gangi - þetta verður interesting! 
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Recipe: Malt og Mais
Style: Strong Ale - Old Ale
Recipe Overview
Wort Volume Before Boil: 26.00 l
Wort Volume After Boil: 25.00 l
Volume Transferred: 24.00 l
Water Added: 0.00 l
Volume At Pitching: 24.00 l
Final Batch Volume: 23.00 l
Expected Pre-Boil Gravity: 1.061 SG
Expected OG: 1.066 SG
Expected FG: 1.015 SG
Expected ABV: 6.9 %
Expected ABW: 5.4 %
Expected IBU (using Tinseth): 30.4
Expected Color: 9.4 SRM
Apparent Attenuation: 77.0 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 16 degC
Fermentables
German Pale Ale Malt 4.950 kg (67.6 %) In Mash/Steeped
US Flaked Corn/Maize 0.800 kg (10.9 %) In Mash/Steeped
German CaraMunich II 0.670 kg (9.2 %) In Mash/Steeped
German Munich Malt 0.670 kg (9.2 %) In Mash/Steeped
Sugar - Candi Sugar Pale (Freyju Töggur) 0.032 kg (0.4 %) Start Of Boil
Sugar - Honey 0.200 kg (2.7 %) End Of Boil
Hops
German Hallertauer Magnum (11.0 % alpha) 20 g Loose Pellet Hops used 60 Min From End
UK Golding (5.5 % alpha) 20 g Loose Pellet Hops used 30 Min From End
UK Golding (5.5 % alpha) 10 g Loose Pellet Hops used 15 Min From End
Other Ingredients
Yeast: Safale 04 English Ale Yeast
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins
Recipe Notes
En hann verður slatta beiskur og ágætlega humlaður sýnist mér.