La Chouffe - Kloon - Variant 1 Nadruk op Saaz versie 4, brouw 9
A ProMash Recipe Report
BJCP Style and Style Guidelines
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19-E Belgian & French Ale, Belgian Specialty Ale
Min begin SG: 1.040 Max begin SG: 1.070
Min IBU: 20 Max IBU: 40
Min Clr: 7 Max Clr: 20 Color in EBC
Recipe Specifics
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Batch Size (L): 30.00 Wort Size (L): 30.00
Total Grain (kg): 9.82
Anticipated begin SG: 1.075 Plato: 18.20
Anticipated EBC: 10.3
Anticipated IBU: 38.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 65 Minutes
Pre-Boil Amounts
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Evaporation Rate: 56.78 L Per Hour

Pre-Boil Wort Size: 91.51 L
Pre-Boil Gravity: 1.025 SG 6.22 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
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0.8 0.07 kg. Cara Crystal Duitsland 1.036 120
91.6 9.00 kg. Pilsener 3 - Dingemans België 1.037 3
7.6 0.75 kg. Suiker ( Witte kandiij) Nederland 1.047 0
Potential represented as SG per pound per Liter.
Hops
Amount Name Form Alpha IBU Boil Time
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30.00 g. Styrian Goldings Whole 4.20 10.4 First WH
15.00 g. Styrian Goldings Whole 4.20 1.1 10 min.
39.00 g. Czech Saaz Whole 3.10 10.0 First WH
60.00 g. Czech Saaz Whole 3.10 16.5 60 min.
15.00 g. Czech Saaz Whole 3.10 0.8 10 min.
Extras
Amount Name Type Time
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15.00 gm Zaad ( Koriander ) Spice 5 Min.(boil)
Yeast
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Wyeast 3522 Belgian Ardennes (zonder giststarter, gehele XL verpakking gebruikt)
Mash Schedule
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Mash Type: Multi Step
Grain kg: 9.07
Water Qts: 10.10 - Before Additional Infusions
Water L: 9.56 - Before Additional Infusions
L Water Per kg Grain: 1.05 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 60 Time: 35
Saccharification Rest Temp : 70 Time: 30
Mash-out Rest Temp : 75 Time: 5
Sparge Temp : 0 Time: 0
Total Mash Volume L: 15.62 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Notes
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Niet gemalen, slecht gekneusd in vijzel of iets dergelijks
1 uur gespoeld (15-30 minuten korter dan ik normaal doe)
Na spoelen (voor koken had
ik 18 BRIX en 37,5 liter
Na het koken 19,4 BRIX en 34 liter (zonder hop)
Op 06-04-2007 eind SG 1018
Op 10L vat 3 gr/Liter suiker toegevoegd
Rest in flessen met 6 gr/liter suiker toegevoegd
Dit bier behaalde 86 punten.
Voor de gevoerde discussie over dit recept klik
hier.