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Scottish Light
2.9% / 8.3 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.63% efficiency
Batch Volume: 27 L
Boil Time: 120 min
Mash Water: 22.88 L
Sparge Water: 15.21 L
Total Water: 38.09 L
Boil Volume: 36.37 L
Pre-Boil Gravity: 1.027
Vitals
Original Gravity: 1.033
Final Gravity (Adv): 1.011
IBU (Tinseth): 15
BU/GU: 0.45
Color: 21 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 70.5 °C — 60 min
Temperature — 75 °C — 10 min
Malts (3.97 kg)
2.33 kg (56%) — Muntons Maris Otter Malt — Grain — 3 SRM
470 g (11.3%) — Weyermann Caramunich III — Grain — 71 SRM
240 g (5.8%) — Weyermann Munich I — Grain — 7.6 SRM
230 g (5.5%) — Muntons Amber Malt — Grain — 22 SRM
230 g (5.5%) — Weyermann Carafa I — Grain — 320 SRM
230 g (5.5%) — Viking Malt Caramel 300 — Grain — 150 SRM
120 g (2.9%) — BESTMALZ BEST Oat Malt — Grain — 2.5 SRM
120 g (2.9%) — Briess Barley, Flaked — Grain — 1.7 SRM
Other (190 g)
190 g (4.6%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (9 g)
9 g (15 IBU) — Southern Cross 12.4% — First Wort
Miscs
0.8 g — Baking Soda (NaHCO3) — Mash
1 g — Calcium Chloride (CaCl2) — Mash
3.3 g — Canning Salt (NaCl) — Mash
0.7 g — Chalk (CaCO3) — Mash
3.1 g — Epsom Salt (MgSO4) — Mash
1 g — Gypsum (CaSO4) — Mash
0.8 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1 pkg — White Labs WLP066 London Fog Ale 82%
Fermentation
Primary — 19 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 2 CO2-vol
Water Profile
Ca2+
100
Mg2+
15
Na+
50
Cl-
65
SO42-
46
HCO3-
81