American Strong Ale 22.B

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 °C35 min

Temperature — 55 °C15 min

Temperature — 67 °C60 min

Temperature — 75 °C10 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 °C19 days

Primary — 0 °C2 days

Carbonation: 2.4 CO2-vol

Water Profile

Ca2+
76Mg2+
15Na+
50Cl-
39SO42-
35HCO3-
67

6 Beğeni