Då man läser hela receptet så skall Champagnejästen in efter 4:e dagen.
Men här är recptet (engelska)
Belguim Brown
Type: All Grain
Date: 4/7/2003
Batch Size: 5.00 gal
Brewer: Doug
Boil Size: 6.50 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 50.0 Brewhouse Efficiency: 60.00
Taste Notes: This beer is one of my favorites. Very fruity and a little sweet. If you added spice to it, it would make a fabulous Christmas beer. Everyone askes me to keep making this.
Lyles Golden syrup is similiar to corn syrup, but not exactly. Lyles has a much n
Ingredients
Amount Item Type % or IBU
1.00 lb Lyles Golden Syrup (8.0 SRM) Adjunct 4.88 %
15.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 73.17 %
1.50 lb Brown Malt (65.0 SRM) Grain 7.32 %
1.00 lb Special B Malt (180.0 SRM) Grain 4.88 %
1.00 oz Bramling Cross [5.00 %] (75 min) Hops 14.4 IBU
1.00 oz Bramling Cross [5.00 %] (30 min) Hops 10.6 IBU
1.00 oz Bramling Cross [5.00 %] (5 min) Hops 2.7 IBU
1.00 oz Coriander Seed (Boil 5.0 min) Misc
1.00 oz Crystalized Ginger (Boil 5.0 min) Misc
2.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 9.76 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale
1 Pkgs Champagne Yeast (White Labs #WLP715) Yeast-Champagne
Beer Profile
Est Original Gravity: 1.093 SG
Measured Original Gravity: 1.091 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 9.36 % Actual Alcohol by Vol: 8.79 %
Bitterness: 27.7 IBU Calories: 425 cal/pint
Est Color: 34.2 SRM Color:
Color
Mash Profile
Mash Name: Single Infusion, Full Body Total Grain Weight: 18.50 lb
Sparge Water: 0.88 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Full Body
Step Time Name Description Step Temp
45 min Mash In Add 23.13 qt of water at 170.5 F 158.0 F
10 min Mash Out Add 9.25 qt of water at 196.6 F 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Dried Malt Extract Volumes of CO2: 2.4
Pressure/Weight: 5.3 oz Carbonation Used: -1 cup
Keg/Bottling Temperature: 60.0 F Age for: 84.0 days
Storage Temperature: 52.0 F
Notes
1/2 c. Lyles - 1oz. corriander - 1 oz. ginger go in boil for 20 minutes
Add champagne yeast 4 days after fermentation starts
Simmer the Belgian sugar in a quart of water to dissolve, then add to boil. This helps to keep it from burning to bottom of kettle!