Bu çok büyük birayı uzun zamandır yapmak istiyordum, sonunda yaptım, verim biraz düşük çıktı % 66 ama 1089 og yi buldum
American Barleywine
10.4% / 23.6 °P
Recipe by
Durul Güven
All Grain
Brewster Beacon 40L
79.52% efficiency
Batch Volume: 21 L
Boil Time: 90 min
Mash Water: 27.99 L
Sparge Water: 5.72 L @ 74 °C
Total Water: 33.71 L
Boil Volume: 28.17 L
Pre-Boil Gravity: 1.081
Vitals
Original Gravity: 1.099
Final Gravity (Adv): 1.020
IBU (Tinseth): 75
BU/GU: 0.76
Color: 13.5 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 66 °C — 60 min
Temperature — 75 °C — 10 min
Malts (8.33 kg)
5.94 kg (68%) — Weyermann Pale Malt — Grain — 3.3 SRM
950 g (10.9%) — Weyermann Munich I — Grain — 7.6 SRM
400 g (4.6%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
260 g (3%) — BESTMALZ BEST Biscuit — Grain — 25.5 SRM
260 g (3%) — Weyermann Caramunich III — Grain — 71 SRM
260 g (3%) — Weyermann Carared — Grain — 24 SRM
260 g (3%) — Weyermann Melanoidin — Grain — 30 SRM
Other (410 g)
410 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (348 g)
24 g (25 IBU) — Dr. Rudi 10.3% — First Wort
56 g (16 IBU) — Styrian Golding (Savinja Golding) 4.4% — Boil — 30 min
41 g (14 IBU) — Northern Brewer 7.6% — Boil — 15 min
31 g (8 IBU) — Northern Brewer 7.6% — Boil — 10 min
27 g (5 IBU) — Northern Brewer 7.6% — Boil — 5 min
66 g (6 IBU) — Amarillo 8.3% — Aroma — 20 min hopstand
17 g (2 IBU) — Galaxy 12% — Aroma — 20 min hopstand
52 g — Willamette 5% — Dry Hop — 5 days
34 g — Amarillo 9.2% — Dry Hop — 5 days
Hopstand at 80 °C
Miscs
2.223 g — Baking Soda (NaHCO3) — Mash
0.247 g — Calcium Chloride (CaCl2) — Mash
2.1 g — Canning Salt (NaCl) — Mash
0.123 g — Chalk (CaCO3) — Mash
2.965 g — Epsom Salt (MgSO4) — Mash
0.247 g — Gypsum (CaSO4) — Mash
0.123 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1.1 pkg — White Labs WLP007 Dry English Ale 80%
Fermentation
Primary — 19.5 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 1.8 CO2-vol
Water Profile
Ca2+
74
Mg2+
14
Na+
44
Cl-
33
SO42-
31
HCO3-
55
