Crust for thirst Recipe

Recipe Info

Recipe Image

Crust for thirst

by on
All Grain
3.8 Liter(s)
5.8 Liter(s)
60 min
65%
using stale pumpernickelbread as part of the grist.... getting funky here....

This recipe was cloned from Paerdenpis.

Fermentables

33% - Pilsner - BE
0.45
36
2
Mash
33% - Abbey Malt - DE
0.45
33
17
Mash
33% - pumpernickel bread
0.45
20
95
Mash

Hops

Northern Brewer
5
Pellet
Boil
60 min(s)
9
28.2

Yeast

Fermentis Safbrew Abbaye
82%

Other Stuff

No other stuff in this recipe

Mash Steps

Beta-Glucan Rest
Decoction
40
20 min
Saccharification Rest
Decoction
60
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Crust for thirst
  • 3.80 Gallons Liters Batch Size
  • 5.80 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.057 OG
  • 1.010 FG
  • 28.2 IBU (tinseth) Bitterness
  • 0.49 BG:GU
  • 38.8° SRM Color
  • 65% Efficiency
  • 6.0% ABV Alcohol
  • 190 per 12oz Calories
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