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| === Rezept === | | === Rezept === |
| *5000g Pilsener Malz | | *4250g Münchner Malz (20 - 25 EBC) |
| *2000g Münchner Malz | | *2250g Pilsener Malz (3 - 5 EBC) |
| *500g Hafermalz | | *200g Caramalz dunkel (110 - 130 EBC) |
| *250g Caraweizen | | *150g CARAAROMA® ca. 350 - 450 EBC |
| *300g Röstgerste
| | *150g Röstmalz (1100 - 1200 EBC) |
| *150g Röstmalz | |
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| *45g Hallertauer 4,5% (60min) | | *52g Saazer 4 % Alpha (60min) |
| *20g Cascade 5% (15min) | | *25g Saazer 4 % Alpha (15min) |
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| *1pk Wyeast 3789-PC Trappist Blend | | *1pk Wyeast #1728 - Scottish Ale |
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| === Würzebereitung: === | | === Würzebereitung: === |
| *18 l Hauptguß | | *18 l Hauptguß |
| *11,3 l Nachguss | | *11,3 l Nachguss |
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| [[File:Balroc_Maische.jpg|thumb|right|So sieht eine sehr starke Stoutmaische aus]]
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| ==== Rasten: ==== | | ==== Rasten: ==== |
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| ==== Kochen: ==== | | ==== Kochen: ==== |
| Würzekochzeit: 75 min | | Würzekochzeit: 75 min |
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| [[File:Balroc_Würze.jpg|thumb|right|Kein Kaffee sondern Würze]]
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| ==== Daten==== | | ==== Daten==== |
| *Stammwürze: 23,5 °Plato
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| *Restwürze: 3,2 °Plato
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| *Alkoholgehalt: 10,4 %
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| *Farbe: Schwarz, echt jetzt
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| *Bitterkeit: 45 IBU
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| [[File:Tag_02_Baltic.jpg|thumb|right|Hauptgärung nach 48h]]
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| [[File:Balroc Tag3.jpg|thumb|right|Hauptgärung nach 3 Tagen]]
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| [[File:balroc Tag6.jpg|thumb|right|Hauptgärung nach 6 Tagen]]
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| [[File:Balroc Tag10.jpg|thumb|right|Hauptgärung nach 10 Tagen]]
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| [[File:Balorog_in_Flasche.jpg|thumb|right|Das Bier in der Flasche]]
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| ==== Etikett ==== | | ==== Etikett ==== |
| Baltic Porter: a an extra strong stout, made for transporting from Great Britain to the Baltic regions on sailing vessels. Tastes of dark chocolate and coffee are to be expected.
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