From Patrick:
This is what you guys should brew with what you have; A belgium Amber that should end up 8%. Yest: S-33, Malta: 7 kilos Vienna, 500 gr munich briess, 300 gr special roast, 200 gr caramelo, 100 gr carafa. Hops 25 gr golding. 34l of drinking CO2 or not.. If you want to brew saterday or sunday, tomorow you have to moult the maltas. take 2l of water from the 34l, put it in a glass container add 2 kitchen spoon of malt extract and 1 sachet of the yest S-33 cover with foil paper and let it do its stuff before brewing day. i'll try to pass by in the afternoon.
Fermentables
86% - Vienna - US
7
36
4
Mash
6% - Munich - UK
0.5
37
9
Mash
4% - Munich Dark - CA
0.3
34
32
Mash
2% - Caramel/Crystal 90 - US
0.2
35
90
Mash
1% - Carafa I - DE
0.1
32
337
Mash
Hops
Golding
25
Pellet
Boil
60 min(s)
4.8
10.6
Yeast
Fermentis Safbrew S-33
75%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Recipe Facts
Belgium Amber - first trial brew recipe from Patri...
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