av Toffeln » fre feb 03, 2017 15:01
Hittade detta på ett annat ställe på interwebs
From "Brew Classic European Beers At Home.
Graham Wheeler and Roger Protz (12/1995)
CARLSBERG HOF
OG 1041
Plato 10.2
23 Litres
Pilsner Malt 3220g
Carapils 240g
White Sucrose 470g
Hallertau 35g 90min
Irish moss 10g 15min
Brewing method
Temperature-stepped infusion or double-decoction mash. Can do this as a 2 step mash or a simple infusion mash.
Mash Schedule 50c-20min
66c-45min
72c-45min
Boil time 90min
Racking gravity 1006 1.5 Plato
Alcohol content 4.7% by volume 3.8 by weight
Bitterness 23 EBU
Colour 5 EBC
Ferment at 10-15C, lager at 10C
Malt extract
Replace Pilsner Malt with Pale Malt 2500g
Yeast Wyeast 2042 Danish Lager yeast would be my choice.
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CARLSBERG ELEPHANT BEER
OG 1065 15.8 Plato
23 Litres
Pilsner malt 5450gm
White Sucrose 750gm
Hallertau 60gm& 90min
Hallertau 15gm @15min
Irish moss 10gm @ 15min
Brewing method
Temperature- stepped infusion or double-decoction mash
Mash schedule 50C - 20min
66C - 45min
72C - 45min
Boil time 90min
Racking gravity 1009 2.3 Plato
Alcohol content 7.5% by volume 6.0% by weight
Bitterness 38 EBU
Colour 5 EBC
Ferment and lager as per usual methods
Yeast Wyeast 2042 Danish Lager yeast I suggest
Malt extract version
Replace Pilsner malt with 4200gm of Pale Malt extract
Hittade detta på ett annat ställe på interwebs
From "Brew Classic European Beers At Home.
Graham Wheeler and Roger Protz (12/1995)
CARLSBERG HOF
OG 1041
Plato 10.2
23 Litres
Pilsner Malt 3220g
Carapils 240g
White Sucrose 470g
Hallertau 35g 90min
Irish moss 10g 15min
Brewing method
Temperature-stepped infusion or double-decoction mash. Can do this as a 2 step mash or a simple infusion mash.
Mash Schedule 50c-20min
66c-45min
72c-45min
Boil time 90min
Racking gravity 1006 1.5 Plato
Alcohol content 4.7% by volume 3.8 by weight
Bitterness 23 EBU
Colour 5 EBC
Ferment at 10-15C, lager at 10C
Malt extract
Replace Pilsner Malt with Pale Malt 2500g
Yeast Wyeast 2042 Danish Lager yeast would be my choice.
--------------------------------------------------------------------------------
CARLSBERG ELEPHANT BEER
OG 1065 15.8 Plato
23 Litres
Pilsner malt 5450gm
White Sucrose 750gm
Hallertau 60gm& 90min
Hallertau 15gm @15min
Irish moss 10gm @ 15min
Brewing method
Temperature- stepped infusion or double-decoction mash
Mash schedule 50C - 20min
66C - 45min
72C - 45min
Boil time 90min
Racking gravity 1009 2.3 Plato
Alcohol content 7.5% by volume 6.0% by weight
Bitterness 38 EBU
Colour 5 EBC
Ferment and lager as per usual methods
Yeast Wyeast 2042 Danish Lager yeast I suggest
Malt extract version
Replace Pilsner malt with 4200gm of Pale Malt extract