Laubenbrau No. 2 Recipe

Recipe Info

Recipe Image

Laubenbrau No. 2

by on
Extract
5 Gallon(s)
3.5 Gallon(s)
60 min
75%
Attempt #2 to combine the best traits of English, Belgian, and German brews into a high ABV medal winner.

Fermentables

38% - Maris Otter Pale - UK
6
36
4
Extract
12% - Belgian Clear Candi Sugar - BE
2
36
1
Late
38% - Amber - UK
6
36
10
Extract
6% - Caramel/Crystal 90 - US
1
36
90
Steep
3% - Aromatic Malt - UK
0.5
36
20
Steep
3% - Special B - BE
0.5
36
180
Steep

Hops

Sterling
1
Pellet
Boil
60 min(s)
7.5
16.9
Tettnang
1
Pellet
Boil
60 min(s)
4
9.0
Hallertau
1
Pellet
Boil
15 min(s)
4
4.5

Yeast

Wyeast Trappist High Gravity 3787
79%

Other Stuff

Irish Moss
1
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Irish Moss 15 min before end of boil
2.
Belgian Candy at the same time as malts (60 min)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Laubenbrau No. 2
  • 5.00 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.108 OG
  • 1.023 FG
  • 30.4 IBU (tinseth) Bitterness
  • 0.28 BG:GU
  • 23.7° SRM Color
  • 75% Efficiency
  • 11.0% ABV Alcohol
  • 383 per 12oz Calories
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