havalar serinlediğine ve fıçı sistemi de neredeyse hazır olduğuna göre artık kaynamalara başlama vakti geldi. bir dunkles buğdayı reçetesi oluşturmaya çalıştım. bi el atsak da toparlasak şunu ne dersiniz?
Baltazar’s KızılBuğday
Dunkles Weissbier
4.7% / 12.5 °P
Recipe by
Baltazar
All Grain
jet 30 (copy)
70% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 23.35 L
Sparge Water: 9.89 L @ 75 °C
Total Water: 33.24 L
Boil Volume: 29.04 L
Pre-Boil Gravity: 1.045
Vitals
Original Gravity: 1.050
Final Gravity: 1.014
IBU (Tinseth): 15
BU/GU: 0.29
Color: 29 EBC
Mash
Phytase — 35 °C — 10 min
Glucanase — 45 °C — 10 min
Protease — 50 °C — 10 min
B-amylase — 65 °C — 40 min
Mash out — 75 °C — 15 min
Malts (5.45 kg)
2 kg (35.4%) — Thracian Munich — Grain — 25 EBC
2 kg (35.4%) — Thracian Wheat Malt — Grain — 4.8 EBC
700 g (12.4%) — Weyermann Dark Wheat Malt — Grain — 19 EBC
250 g (4.4%) — Weyermann Melanoidin — Grain — 59 EBC
200 g (3.5%) — Weyermann Caramunich II — Grain — 130 EBC
200 g (3.5%) — Weyermann Carawheat — Grain — 120 EBC
100 g (1.8%) — Weyermann Special W Malt — Grain — 300 EBC
Other (200 g)
200 g (3.5%) — Briess Rice Hulls — Adjunct — 0 EBC
Hops (45 g)
30 g (13 IBU) — Hallertauer Mittelfrueh 4% — Boil — 60 min
15 g (2 IBU) — Hallertauer Mittelfrueh 4% — Boil — 7 min
Hopstand at 80 °C
Yeast
1 pkg — Lallemand (LalBrew) Munich Classic 72%
120 billion yeast cells
0.4 million cells / ml / °P
Fermentation
Primary — 18 °C — 14 days
Carbonation: 3 CO2-vol
carafa III var
