Old Ale Recipe - BRUSADE

Recipe Info

Recipe Image

BRUSADE

by on
All Grain
3 Liter(s)
7 Liter(s)
60 min
71%
i've self-roasted the malt starting from the pils i had, from here the name "BRUSADE" that means burnt in Friulan

Fermentables

80% - Pilsner - DE
0.8
38
1
Mash
20% - Brown Malt - UK
0.2
33
65
Mash

Hops

Brewer's Gold
6
Leaf
Boil
60 min(s)
5.3
19.9
Brewer's Gold
13
Leaf
Boil
5 min(s)
5.3
8.6

Yeast

Fermentis Safale S-04
75%

Other Stuff

No other stuff in this recipe

Mash Steps

Dextrinization Rest
Direct Heat
71
30 min
Mash-Out
Direct Heat
78
15 min

Special Instructions

1.
ferment at 20°C to 22°C for a week
2.
rack once violent fermentation has stopped
3.
let it stabilize for a week
4.
bottle with 6g/L of cane sugar, let it rest for 1 week at 20°C
5.
canteen for at least 2 weeks
6.
enjoy!

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

BRUSADE
Old Ale
  • 3.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.073 OG
  • 1.018 FG
  • 28.5 IBU (tinseth) Bitterness
  • 0.39 BG:GU
  • 18.5° SRM Color
  • 71% Efficiency
  • 7.1% ABV Alcohol
  • 250 per 12oz Calories
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