| Biscuit | Style: Unspecified | Brewer: Rasmus Fink |
| Statistics | ||
| Volume: | 21 liters | |
| OG: | 1059 | |
| FG: | |
|
| Alcohol: | 5.9 % by vol. | |
| Colour: | 57 EBC (Dark brown) | |
| Bitterness: | 23 IBU | |
| BU/GU: | 0.38 | |
| Fermentables | ||
| Biscuit Malt 50 EBC | 500 | grammes |
| Munich Malt 20 EBC | 4000 | grammes |
| Special B 230 EBC | 1000 | grammes |
| Amber Malt | 500 | grammes |
Mash schedule: 30min@40C, 60min@50C, 30min@63C, 30min@67C, 15min@77C
| Hops | ||||||
| Hallertauer | 6.6% | alpha | 40 | grammes | 15 | minutes |
| Spalt Select | 5% | alpha | 40 | grammes | 15 | minutes |
| 0% | alpha | 0 | grammes | n/a | minutes | |
Fermentation
Yeast: Saflager S-23
Fermented at 12 degrees C for 7 days.
Comments:
I originally intended to boil for 1 hour but opted for shorter boil time and directly adding hop to the mash. Hops were added directly to the wort and boiled for 15 mins. Never again ! The hop is now burnt the bottom of the pot.
