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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. ![]() |
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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