- İzevbir amber ale kategori altın madalya alan aslında kategorisi british strong ale olan blram, buyrun reçetem.
Wee Heavy
8.3% / 21.1 °P
Recipe by
Durul Güven
All Grain
Brewster Beacon 40L
80.5% efficiency
Batch Volume: 24 L
Boil Time: 120 min
Mash Water: 28.85 L
Sparge Water: 10 L @ 78 °C
Total Water: 38.85 L
Boil Volume: 33.24 L
Pre-Boil Gravity: 1.069
Vitals
Original Gravity: 1.088
Final Gravity (Adv): 1.025
IBU (Tinseth): 26
BU/GU: 0.30
Color: 20 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 68.6 °C — 60 min
Temperature — 75 °C — 10 min
Malts (8.68 kg)
7.19 kg (78.9%) — Muntons Maris Otter Malt — Grain — 3 SRM
450 g (4.9%) — Weyermann Vienna Malt — Grain — 3 SRM
320 g (3.5%) — Viking Malt Caramel 200 — Grain — 100 SRM
260 g (2.9%) — Weyermann Munich II — Grain — 11.5 SRM
160 g (1.8%) — Weyermann Carabohemian — Grain — 100 SRM
160 g (1.8%) — Weyermann Caramunich II — Grain — 63 SRM
70 g (0.8%) — Viking Malt Chocolate Light — Grain — 205 SRM
70 g (0.8%) — Weyermann Roasted Barley — Grain — 660 SRM
Other (430 g)
430 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (89 g)
15 g (15 IBU) — Southern Cross 10.9% — Boil — 120 min
62 g (9 IBU) — Pacifica 5.5% — Boil — 10 min
12 g (2 IBU) — Bramling Cross 6% — Boil — 10 min
Miscs
2.4 g — Baking Soda (NaHCO3) — Mash
0.23 g — Calcium Chloride (CaCl2) — Mash
2.4 g — Canning Salt (NaCl) — Mash
0.115 g — Chalk (CaCO3) — Mash
3.2 g — Epsom Salt (MgSO4) — Mash
0.23 g — Gypsum (CaSO4) — Mash
0.23 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1.4 pkg — Wyeast Labs 1728 Scottish Ale 73%
Fermentation
Primary — 18.5 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
74Mg2+
14Na+
46Cl-
35SO42-
31HCO3-
59
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