Laubenbrau No. 1 Recipe

Recipe Info

Recipe Image

Laubenbrau No. 1

by on
Extract
5 Gallon(s)
3.5 Gallon(s)
60 min
75%
Attempt #1 to combine the best traits of English, Belgian, and German brews into a high ABV medal winner.

Fermentables

9% - Caramel/Crystal 90 - US
1
36
90
Steep
54% - Maris Otter Pale - UK
6
36
4
Extract
28% - Munich - UK
3.15
36
8
Extract
9% - Belgian Clear Candi Sugar - BE
1
36
0
Late

Hops

Northdown
1
Pellet
Boil
60 min(s)
8.5
25.4
Hallertau
1
Pellet
Boil
15 min(s)
4
5.9

Yeast

Wyeast French Saison 3711
87%

Other Stuff

Irish Moss
1
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Irish moss 15 minutes before end of boil
2.
Add belgian candy at 60 minutes w/ other malts, not "late"

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Laubenbrau No. 1
  • 5.00 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.077 OG
  • 1.010 FG
  • 31.4 IBU (tinseth) Bitterness
  • 0.41 BG:GU
  • 14.8° SRM Color
  • 75% Efficiency
  • 8.6% ABV Alcohol
  • 259 per 12oz Calories
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