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Original gravity:
18-20 o PL
Alcohol:
8-9 %
Colour:
14- 16 EBC
Bitterness:
25 IBU
Description
A moderate-strength special beer that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. Pours an amber-golden color. Head of a white color. Great retention and great lacing. Smells of cinnamon, clove, yeast, and slight sweet malt. Mouth feel is smooth and crisp with an average carbonation level. 
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INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT
HOPS
YEAST
SPICES
Mashing temperature
Step1: Mashing
-Mash in 70 liters of water 60oC then gradually raise the temperature to 63oC -Keep at 63oC for 50 minutes -Raise the temperature to 73oC and keep at 10 minutes -Raise the temperature to 78oC and keep during 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with 40l of water at 78 oC
Step 3: Boiling
Duration: 1hour 30 minutes; the volume of wort declines by 8-10% -After 15 minutes add halt of the hops -10 minutes before the end of the boiling, add the rest of the hops, sugar, if necessary, and the spices. -Remove the trub
Step 4: Cooling
at 22-24 oC
Step 5: Fermentation
24-25 oC during 7 days
Step 6: Rest
minimum 2 weeks at 0 - 4 °C
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Denne opskrift er tilvejebragt af Castle Malting ®. Vi kan ikke garantere for resultatet. Det kan være nødvendigt med enkelte modifikationer af hensyn til ingredinsernes beskaffenhed og de specifikke betingelser og forhold på de enkelte bryggerier. For yderligere oplysning og serivce venligst kontakt: info@castlemalting.com
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