Tatilin ikinci kaynatması.
Batch Volume: 24 L
Boil Time: 60 min
Original Gravity: 1.047
Final Gravity: 1.008
IBU (Tinseth): 29
BU/GU: 0.61
Color: 11.4 EBC
Malts (4.95 kg)
4.5 kg (90.9%) — Weyermann Pale Malt — Grain — 6.5 EBC
450 g (9.1%) — Weyermann Carabelge — Grain — 30 EBC
Hops (159 g)
4 g (3 IBU) — Amarillo 7% — First Wort
4 g (6 IBU) — El Dorado 12.6% — First Wort
4 g (5 IBU) — Mosaic 11.2% — First Wort
12 g (2 IBU) — Amarillo 7% — Boil — 2 min
12 g (4 IBU) — El Dorado 12.6% — Boil — 2 min
12 g (3 IBU) — Mosaic 11.2% — Boil — 2 min
12 g (1 IBU) — Amarillo 7% — Aroma — 20 min hopstand
12 g (2 IBU) — El Dorado 12.6% — Aroma — 20 min hopstand
12 g (2 IBU) — Mosaic 11.2% — Aroma — 20 min hopstand
35 g — El Dorado 12.6% — Dry Hop — 4 days
20 g — Amarillo 7% — Dry Hop — 4 days
20 g — Mosaic 11.2% — Dry Hop — 4 days
Hopstand at 80 °C
Miscs
9.9 g — Calcium Chloride (CaCl2) — Mash
5 g — Epsom Salt (MgSO4) — Mash
2 ml — Lactic Acid 80% — Mash
1 items — Whirlfloc — Boil — 15 min
1.2 g — Aromazyme — Primary
Mash
Temperature — 66 °C — 60 min
Temperature — 77 °C — 15 min
Yeast
1 pkg — Escarpment Yeast Labs Vermont Ale 83%