Nam-ıdiğer trapist single, daha önce de yapmıştım aklıma düştü rahmetli(!) Bilgehan da çok sevmişti , farklı bir mayayla tekrar yapayım dedim
Belgian Single
5.4% / 12.2 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.6% efficiency
Batch Volume: 26 L
Boil Time: 60 min
Mash Water: 23.71 L
Sparge Water: 11.06 L
Total Water: 34.77 L
Boil Volume: 31.73 L
Pre-Boil Gravity: 1.043
Vitals
Original Gravity: 1.049
Final Gravity (Adv): 1.008
IBU (Tinseth): 35
BU/GU: 0.72
Color: 3 SRM
Mash
Temperature — 67.7 °C — 60 min
Malts (5.39 kg)
5.39 kg (95.4%) — Weyermann Pilsner — Grain — 1.7 SRM
Other (260 g)
260 g (4.6%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (82 g)
30 g (15 IBU) — Celeia 4.5% — First Wort
11 g (17 IBU) — Hallertau Magnum 14% — First Wort
41 g (4 IBU) — Celeia 4.5% — Boil — 5 min
Miscs
0.1 g — Baking Soda (NaHCO3) — Mash
0.3 g — Calcium Chloride (CaCl2) — Mash
3.5 g — Canning Salt (NaCl) — Mash
0.1 g — Chalk (CaCO3) — Mash
2.8 g — Epsom Salt (MgSO4) — Mash
0.3 g — Gypsum (CaSO4) — Mash
0.1 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1 pkg — Wyeast Labs 3787 Trappist High Gravity 78%
Fermentation
Primary — 22 °C — 19 days
Primary — 0 °C — 2 days
Secondary — 0 °C — 35 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
75Mg2+
15Na+
50Cl-
65SO42-
36HCO3-
19
Son hali bu oldu reçetemin
Belgian Single
5.4% / 12.1 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.6% efficiency
Batch Volume: 26 L
Boil Time: 60 min
Mash Water: 23.71 L
Sparge Water: 11.06 L
Total Water: 34.77 L
Boil Volume: 31.73 L
Pre-Boil Gravity: 1.043
Vitals
Original Gravity: 1.049
Final Gravity (Adv): 1.008
IBU (Tinseth): 35
BU/GU: 0.71
Color: 3.1 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 67.7 °C — 60 min
Temperature — 76 °C — 10 min
Malts (5.39 kg)
5.14 kg (91%) — Weyermann Pilsner — Grain — 1.7 SRM
250 g (4.4%) — Muntons Maris Otter Malt — Grain — 3 SRM
Other (260 g)
260 g (4.6%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (80 g)
26 g (32 IBU) — Polaris 12.2% — Boil — 60 min
54 g (3 IBU) — Styrian Kolibri 2.8% — Boil — 5 min
Miscs
0.1 g — Baking Soda (NaHCO3) — Mash
0.3 g — Calcium Chloride (CaCl2) — Mash
3.5 g — Canning Salt (NaCl) — Mash
0.1 g — Chalk (CaCO3) — Mash
2.8 g — Epsom Salt (MgSO4) — Mash
0.3 g — Gypsum (CaSO4) — Mash
0.1 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1 pkg — Wyeast Labs 3787 Trappist High Gravity 78%
Fermentation
Primary — 22 °C — 19 days
Primary — 0 °C — 2 days
Secondary — 0 °C — 35 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
75Mg2+
15Na+
50Cl-
65SO42-
36HCO3-
19
