Büyük bira yapmayacağım diyorum ama kendimi de yapmaktan alamıyorum, az önce 1 kg şekerden belgian candiyi yaptım üzerine de 1 litre kaynar suyu döküm bir sürahiye aldım kapağını da kapattım, 1-2 gün sonra yoğun kar yağarken romantik romantik yapmayı planlıyorum hazır evde mahsur kalmışken,reçete aşağıda;
PS:1 litre kaynar su koyduğum için strike water veya sparge waterdan bir litre kısacağım.
Belgian Dubbel
7.2% / 15.8 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.53% efficiency
Batch Volume: 27 L
Boil Time: 90 min
Mash Water: 25.76 L
Sparge Water: 12.27 L
Total Water: 38.03 L
Boil Volume: 34.57 L
Pre-Boil Gravity: 1.044
Vitals
Original Gravity: 1.065
Final Gravity (Adv): 1.010
IBU (Tinseth): 20
BU/GU: 0.30
Color: 13.5 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 70.1 °C — 60 min
Temperature — 75 °C — 10 min
Malts (6.05 kg)
3.11 kg (42.3%) — Weyermann Pale Malt — Grain — 3.3 SRM
2.94 kg (40%) — Weyermann Abbey Malt — Grain — 22.5 SRM
Other (1.3 kg)
1 kg (13.6%) — Candi Syrup Soft Candi Sugar, Brun Foncé (Dark) — Sugar — 22 SRM — Flameout
300 g (4.1%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (64 g)
4 g (4 IBU) — Brewer’s Gold 8.5% — First Wort
39 g (11 IBU) — Hallertauer Mittelfrueh 4% — Boil — 30 min
21 g (5 IBU) — Styrian Celeja 4.5% — Boil — 18 min
Miscs
2.3 g — Baking Soda (NaHCO3) — Mash
0.2 g — Calcium Chloride (CaCl2) — Mash
2.3 g — Canning Salt (NaCl) — Mash
0.1 g — Chalk (CaCO3) — Mash
3.1 g — Epsom Salt (MgSO4) — Mash
0.3 g — Gypsum (CaSO4) — Mash
0.2 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1 pkg — White Labs WLP530 Abbey Ale 80%
Fermentation
Primary — 20.5 °C — 19 days
Primary — 0 °C — 2 days
Secondary — 0 °C — 21 days
Carbonation: 2.5 CO2-vol
Water Profile
Ca2+
75Mg2+
15Na+
50Cl-
39SO42-
36HCO3-
64
Renk fotodan dolayı koyu çıkmış bu kadar koyu değil
Her zamanki gibi şerbetçiotlarında değişiklikler oldu reçetenin son hali şöyle;
Belgian Dubbel
7.2% / 15.8 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.53% efficiency
Batch Volume: 27 L
Boil Time: 90 min
Mash Water: 25.76 L
Sparge Water: 12.27 L
Total Water: 38.03 L
Boil Volume: 34.57 L
Pre-Boil Gravity: 1.044
Vitals
Original Gravity: 1.065
Final Gravity (Adv): 1.010
IBU (Tinseth): 20
BU/GU: 0.30
Color: 13.5 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 70.1 °C — 60 min
Temperature — 75 °C — 10 min
Malts (6.05 kg)
3.11 kg (42.3%) — Weyermann Pale Malt — Grain — 3.3 SRM
2.94 kg (40%) — Weyermann Abbey Malt — Grain — 22.5 SRM
Other (1.3 kg)
1 kg (13.6%) — Candi Syrup Soft Candi Sugar, Brun Foncé (Dark) — Sugar — 22 SRM — Flameout
300 g (4.1%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (75 g)
4 g (4 IBU) — Styrian Wolf 8.9% — First Wort
39 g (11 IBU) — Hallertauer Mittelfrueh 4% — Boil — 30 min
32 g (5 IBU) — Styrian Kolibri 2.8% — Boil — 18 min
Miscs
2.3 g — Baking Soda (NaHCO3) — Mash
0.2 g — Calcium Chloride (CaCl2) — Mash
2.3 g — Canning Salt (NaCl) — Mash
0.1 g — Chalk (CaCO3) — Mash
3.1 g — Epsom Salt (MgSO4) — Mash
0.3 g — Gypsum (CaSO4) — Mash
0.2 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1 pkg — White Labs WLP530 Abbey Ale 80%
Fermentation
Primary — 20.5 °C — 19 days
Primary — 0 °C — 2 days
Secondary — 0 °C — 21 days
Carbonation: 2.5 CO2-vol
Water Profile
Ca2+
75Mg2+
15Na+
50Cl-
39SO42-
36HCO3-
64