Bière au seigle de noël v1

By Paul F

Batch Size : 29 L
IBU : 23.7
Color : 27.2 EBC
OG : 1.043
FG : 1.013
ABV : 3.94 %
Efficiency : 63.4 %
Boil Size : 36.3 L
Yeast : London English-Style ESB from Lallemand (LalBrew) (Ale yeast , Dry, 72% attenuation)

Fermentables :

Amount (kg)NameColor (EBC)Supplier
4Maris Otter7.9Crisp - UK
1.2Rye Malted4Simpsons - UK
0.5Crystal Malt130Thomas Fawcett - UK
0.5Oats Golden Naked18Simpsons - UK
0.15Low Coloured Chocolate (Pale)550Warminster - UK

Mash instructions :

  1. Temperature : 63°C for 30 minutes.
  2. Temperature : 70°C for 30 minutes.
  3. Mash Out : 75°C for 15 minutes.

Hops :

Amount (g)NameAlphaUsage
15Amarillo9.2 %Boil for 60 min
40Fuggles5 %Boil for 10 min
40Fuggles5 %Boil for 0 min

Miscs :

  • 5 g of Irish Moss - Boil for 10 min

Fermentation :

  1. 14 days at 20°C
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This recipe is released under the public domain license.