PattePat's BiancAle
ABV: 5.86 | IBU: 52 | SRM: 14.00

1  Mash

Mash stage: 0

Fermentables

Amount (gr)SRM
CaraMunich type 2 (SRM 61) 80.00 60.00
Pale Ale Malt (Viking) 1400.00 3.00
Aromatic Malt 180.00 26.00
Cara-amber 110.00 30.00
Munich Malt 120.00 9.00
Candy Sugar 80.00 1.50

Mashing scheme

Start temp. in °CDuration in min.
1 68.0 60.0
2 76.0 10.0

2  Boil

Boiling time: 90 min

HopsAmount (gr)Duration (min)Alpha acid
Centennial 8.00 1 9.5
Simcoe 8.00 1 10.5
Centennial 6.00 45 9.5
Simcoe 6.00 45 10.5
Other ingredientsAmount (gr)Duration (min)
Orange Peel (Sweet) 8.00 10

3  Fermentation

Fermentation scheme

TemperatureEnd TemperatureDurationAdditions
PRIM (Airlock) 22.0 22.0 3.0 days
Lallemand ABBAYE - 11.00gr
22.0 24.0 0.5 days
SECND 24.0 24.0 1.0 days
COND 18.0 18.0 2.0 days
16.0 16.0 1.0 days
SECND 16.0 5.0 1.0 days
5.0 5.0 1.0 days
Gelatin - gr for 1.0 days
COND 5.0 5.0 2.0 days
COND 5.0 5.0 5.0 days

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