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English Barley Wine
English Barleywine
10.2% / 23.1 °P
Recipe by
Baltazar
All Grain
jet 30 (copy)
70% efficiency
Batch Volume: 17 L
Boil Time: 120 min
Mash Water: 26.65 L
Sparge Water: 3.35 L @ 75 °C
Total Water: 30 L
Boil Volume: 25.79 L
Pre-Boil Gravity: 1.065
Vitals
Original Gravity: 1.097
Final Gravity (Adv): 1.019
IBU (Tinseth): 46
BU/GU: 0.47
Color: 29.5 EBC
Mash
Mash in — 68 °C — 60 min
Mash out — 75 °C — 10 min
Malts (6.55 kg)
6 kg (83.9%) — Muntons Maris Otter Malt — Grain — 5.9 EBC
350 g (4.9%) — Weyermann Caraamber — Grain — 70 EBC
200 g (2.8%) — Weyermann Special W Malt — Grain — 300 EBC
Other (600 g)
600 g (8.4%) — Brown Sugar, Light — Sugar — 15.8 EBC — Boil
Hops (55 g)
30 g (34 IBU) — Target 9% — Boil — 90 min
25 g (12 IBU) — Challenger 8.3% — Boil — 15 min
Hopstand at 80 °C
Miscs
4.1 g — Calcium Chloride (CaCl2) — Mash
2.9 g — Epsom Salt (MgSO4) — Mash
4.2 g — Gypsum (CaSO4) — Mash
1 items — Whirlfloc — Boil — 15 min
Yeast
1 pkg — Lallemand (LalBrew) Nottingham Yeast 75%
Fermentation
Primary — 18 °C — 10 days
Primary — 20 °C (2 day ramp) — 4 days