Ja, ja då. Då görr jaa vell de:Tack Sverker
Är mycket intresserad av resten med. Skall försöka brygga någon
"Trappist" innan det blir
för varmt.
Jag tror nog att det är bäst om du helt enkelt kopierar texten och
skickar det som
ascii-mail i stället, eftersom de flesta blir misstänksamma om man får
ett bifogat
word-dokument.
mvh
Jimmy Edberg
ProMash Recipe Printout
Recipe : Chimay Red
BJCP Style and Style Guidelines
-------------------------------
19-C Belgian & French Ale, Biere de Garde
Min OG: 1.060 Max OG: 1.080
Min IBU: 20 Max IBU: 35
Min Clr: 9 Max Clr: 35 Color in EBC
Recipe Specifics
----------------
Batch Size (LTR): 20.00 Wort Size (LTR): 20.00
Total Grain (kg): 5.39
Anticipated OG: 1.064 Plato: 15.65
Anticipated EBC: 40.8
Anticipated IBU: 24.5
System Efficiency: 75
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.50 L Per Hour
Pre-Boil Wort Size: 28.25 L
Pre-Boil Gravity: 1.046 SG 11.28 Plato
Formulas Used
-------------
Color Formula Used: Daniels
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.27
Grain/Extract/Sugar
Amount Name Origin Gravity
Color-EBC
-------------------------------------------------------------------------------------
79.8 4.30 kg. Pale Malt(2-row) Belgium 1.037
5
7.4 0.40 kg. white sucrose 1.047
0
6.3 0.34 kg. Amber Malt Great Britain 1.032
68
6.5 0.35 kg. Chocolate Malt Belgium 1.030
689
Hops
Amount Name Form Alpha IBU Boil
Time
-----------------------------------------------------------------------------
20.00 g. Hallertau Hersbrucker Whole 4.75 10.9 60
min.
20.00 g. Tettnanger Tettnang Whole 4.50 10.3 60
min.
12.00 g. Hallertau Hersbrucker Whole 4.75 3.2 15
min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.30 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
Chimay (from bottle or yeast
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.00 ppm
Magnesium(Mg): 0.00 ppm
Sodium(Na): 0.00 ppm
Sulfate(SO4): 0.00 ppm
Chloride(Cl): 0.00 ppm
Carbonate(CO3): 0.00 ppm
pH: 7.00
Notes
-----
The most famous Trappist outside of Belgium.
In Belgium, Rochefort and Wes
tvleteren are the kings of the Trappist beers
For Chimay White, keep boili
ng till you have an Sg of 1071
For Chimay Blue, keep boiling till Sg 1080
(Or add more ingredients)
.....................................................................................................
ProMash Recipe Printout
Recipe : Orval Trappist
BJCP Style and Style Guidelines
-------------------------------
19-E Belgian & French Ale, Belgian Specialty Ale
Min OG: 1.040 Max OG: 1.070
Min IBU: 20 Max IBU: 40
Min Clr: 5 Max Clr: 15 Color in EBC
Recipe Specifics
----------------
Batch Size (LTR): 20.00 Wort Size (LTR): 20.00
Total Grain (kg): 4.50
Anticipated OG: 1.055 Plato: 13.43
Anticipated EBC: 24.5
Anticipated IBU: 35.5
System Efficiency: 75
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.50 L Per Hour
Pre-Boil Wort Size: 28.25 L
Pre-Boil Gravity: 1.039 SG 9.65 Plato
Formulas Used
-------------
Color Formula Used: Daniels
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.27
Grain/Extract/Sugar
Amount Name Origin Gravity
Color-EBC
-------------------------------------------------------------------------------------
60.0 2.70 kg. Pale Malt(2-row) Belgium 1.037
5
20.0 0.90 kg. Vienna Malt (2 Row) France 1.037
5
11.1 0.50 kg. CaraMunich Malt Belgium 1.033
147
8.9 0.40 kg. white sucrose 1.047
0
Hops
Amount Name Form Alpha IBU Boil
Time
-----------------------------------------------------------------------------
24.00 g. Styrian Goldings Whole 5.25 15.5 60
min.
18.00 g. Hallertau Northern Brewer Whole 7.50 16.6 60
min.
12.00 g. Goldings - E.K. Whole 4.75 3.5 15
min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.30 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
Orval (from bottle)
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.00 ppm
Magnesium(Mg): 0.00 ppm
Sodium(Na): 0.00 ppm
Sulfate(SO4): 0.00 ppm
Chloride(Cl): 0.00 ppm
Carbonate(CO3): 0.00 ppm
pH: 7.00
Notes
-----
Mature for 6 weeks at 16 degr. Celcius
Keep in bottle for at least 6 month
s
.........................................................................................................
ProMash Recipe Printout
Recipe : Rochefort 8
BJCP Style and Style Guidelines
-------------------------------
18-D Strong Belgian Ale, Belgian Strong Dark Ale
Min OG: 1.065 Max OG: 1.098
Min IBU: 25 Max IBU: 40
Min Clr: 13 Max Clr: 39 Color in EBC
Recipe Specifics
----------------
Batch Size (LTR): 20.00 Wort Size (LTR): 20.00
Total Grain (kg): 7.35
Anticipated OG: 1.088 Plato: 20.89
Anticipated EBC: 50.2
Anticipated IBU: 19.8
System Efficiency: 75
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.50 L Per Hour
Pre-Boil Wort Size: 28.25 L
Pre-Boil Gravity: 1.062 SG 15.15 Plato
Formulas Used
-------------
Color Formula Used: Daniels
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.27
Grain/Extract/Sugar
Amount Name Origin Gravity
Color-EBC
-------------------------------------------------------------------------------------
68.0 5.00 kg. Pilsener Belgium 1.037
3
13.6 1.00 kg. Wheat Malt Belgium 1.038
3
6.8 0.50 kg. Crystal 60L America 1.034
118
2.7 0.20 kg. Dark caramel sirup 1.047
49
4.8 0.35 kg. Candy Sugar 1.047
49
4.1 0.30 kg. Chocolate Malt Belgium 1.030
985
Hops
Amount Name Form Alpha IBU Boil
Time
-----------------------------------------------------------------------------
12.00 g. Spalt Whole 10.00 11.7 60
min.
15.00 g. Goldings Whole 4.80 7.0 60
min.
10.00 g. Saaz Whole 2.40 1.2 15
min.
Yeast
-----
Rochefort (from bottle or yea
Water Profile
-------------
Profile: Belgium strong dark ale
Profile known for: Dark Trappist
Calcium(Ca): 75.00 ppm
Magnesium(Mg): 12.00 ppm
Sodium(Na): 35.00 ppm
Sulfate(SO4): 125.00 ppm
Chloride(Cl): 0.00 ppm
Carbonate(CO3): 0.00 ppm
pH: 7.00
Mash Schedule
-------------
Mash Type: Multi Step
Ltr Water Per kg Grain: 4.29 Total Ltr: 30.00
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 55 Time: 15
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 69 Time: 60
Mash-out Rest Temp : 72 Time: 15
Sparge Temp : 78 Time: 1
Notes
-----
The best of the Belgium Trappist beers
Only use yeast from the bottle, Don
't use another!!!!!
For Rochefort 10 keep boiling till Sg of 1100