Willie3
Well-Known Member
This is a recipe based off of a spent grain bread recipe for traditional Limpa, a Swedish Holiday Bread.
12.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Rye Malt (4.7 SRM)
0.33 lb Black Barley (Stout) (500.0 SRM)
0.50 lb Black Strap Molasses
3.00 oz Tettnang (Leaf) [4.50 %] (60 min)
1.00 oz Saaz (Pellet) [4.00 %] (15 min)
0.50 oz Anise, Star (Boil 10.0 min)
0.50 oz Cinnamon Stick (Boil 10.0 min)
1.00 oz Orange Peel, Sweet (Boil 10.0 min)
Mash in Grains at 152*F - 60 min (Ratio 1.25qt/lbs.Grain)
Single Batch Sparge
Follow Schedule for Hop & Spice Additions
Cool to Pitch Temp and Aerate Well
Pitch 2 Pkg of Belgian Golden Ale WLP570
Ferment for 7-10 Days until steady Gravity Reading is obtained.
Rack to Keg and Carbonate to your liking.
Enjoy!!
12.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Rye Malt (4.7 SRM)
0.33 lb Black Barley (Stout) (500.0 SRM)
0.50 lb Black Strap Molasses
3.00 oz Tettnang (Leaf) [4.50 %] (60 min)
1.00 oz Saaz (Pellet) [4.00 %] (15 min)
0.50 oz Anise, Star (Boil 10.0 min)
0.50 oz Cinnamon Stick (Boil 10.0 min)
1.00 oz Orange Peel, Sweet (Boil 10.0 min)
Mash in Grains at 152*F - 60 min (Ratio 1.25qt/lbs.Grain)
Single Batch Sparge
Follow Schedule for Hop & Spice Additions
Cool to Pitch Temp and Aerate Well
Pitch 2 Pkg of Belgian Golden Ale WLP570
Ferment for 7-10 Days until steady Gravity Reading is obtained.
Rack to Keg and Carbonate to your liking.
Enjoy!!