Brassé le 01.01.2023
Farmhouse Ale 6.6%
Vitals
Original Gravity: 1.050
Final Gravity: 1.004
IBU (Tinseth): 21
BU/GU: 0.38
Colour: 21 EBC
Boil time: 30 min
Mash
Strike Temp — 66.8 °C
Mash 1/2 — 62 °C — 30 min
Mash 2/2 — 68 °C — 30 min
Mash out — 75 °C — 10 min
Fermentables
52% — Weyermann Pale Malt — Grain — 6.5 EBC
11% — Honey — Sugar — 2 EBC
8% — Weyermann Carahell — Grain — 25.5 EBC
7% — Weyermann Carabelge — Grain — 30 EBC
5% — BestMalz Caramel Munich I — Grain — 90 EBC
4% — Candi Sugar, Soft, - Brun Foncé (Dark) — Sugar — 33 EBC
5% — Castle Malting Chateau Cara Clair — Grain — 5.5 EBC
3% — Castle Malting Chateau Wheat Blanc — Grain — 4.5 EBC
3% — BestMalz Red X — Grain — 30 EBC
3% — Castle Malting Chateau Special B — Grain — 300 EBC
Hops
20 IBU — Cashmere IT 6.11% — Boil — 30 min
2 IBU — Cashmere IT 6.11% — Aroma — 10 min hopstand @ 90.2 °C
Misc
0.6 g/L — Gentiane Root — Boil — 15 min
0.5 g/L — Irish Moss — Boil — 10 min
0.6 g/L — Coriander Seed — Boil — 5 min
0.6 g/L — Juniper Berries — Boil — 5 min
0.4 g/L — Orange Peel, Bitter — Boil — 5 min
1.4 g/L — Orange or Lemon Peel, Sweet — Boil — 5 min
Yeast
Lallemand (LalBrew) Belle Saison 89%
Lallemand (LalBrew) Voss Kveik 77%
Fermentation
Primary — 30 °C — 7 days
Cold Crash — 5 °C — 2 days
Carbonation: 2.8 CO2-vol