Elimdeki otlara göre şerbetçiotlarını yeniden düzenlerim muhtemelen, bir de caramunich 3 de elimde yok onun ikamesini iki değişik maltla değiştiririm ama ana hatlarıyla reçetem bu şekilde
American Strong Ale
7.1% / 18.4 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.61% efficiency
Batch Volume: 22 L
Boil Time: 60 min
Mash Water: 25 L
Sparge Water: 7.22 L
Total Water: 32.22 L
Boil Volume: 27.56 L
Pre-Boil Gravity: 1.066
Vitals
Original Gravity: 1.076
Final Gravity (Adv): 1.022
IBU (Tinseth): 78
BU/GU: 1.03
Color: 12.5 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 67 °C — 60 min
Temperature — 75 °C — 10 min
Malts (7.2 kg)
6.23 kg (82.4%) — Weyermann Pale Malt — Grain — 3.3 SRM
380 g (5%) — Weyermann Rye Malt — Grain — 3 SRM
190 g (2.5%) — Weyermann Carapils/Carafoam — Grain — 2 SRM
160 g (2.1%) — Viking Malt Caramel 200 — Grain — 100 SRM
80 g (1.1%) — Weyermann Caramunich I — Grain — 51 SRM
80 g (1.1%) — Weyermann Caramunich III — Grain — 71 SRM
80 g (1.1%) — Castle Malting Chateau Special B — Grain — 150 SRM
Other (360 g)
360 g (4.8%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (196 g)
20 g (27 IBU) — Chinook 13% — First Wort
34 g (24 IBU) — Simcoe 13% — Boil — 15 min
34 g (18 IBU) — Citra 12% — Boil — 10 min
54 g (9 IBU) — Chinook 13% — Aroma — 20 min hopstand@ 80 °C
27 g — Chinook 13% — Dry Hop — 6 days
27 g — Simcoe 13% — Dry Hop — 3 days
Hopstand at 80 °C
Miscs
2 g — Baking Soda (NaHCO3) — Mash
0.2 g — Calcium Chloride (CaCl2) — Mash
1.9 g — Canning Salt (NaCl) — Mash
0.1 g — Chalk (CaCO3) — Mash
2.6 g — Epsom Salt (MgSO4) — Mash
0.2 g — Gypsum (CaSO4) — Mash
0.2 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1 pkg — Wyeast Labs 1332 Northwest Ale 71%
Fermentation
Primary — 21 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
76Mg2+
15Na+
50Cl-
39SO42-
35HCO3-
67