Bir bjcp kategori dışı bira daha
Belgian Style Session Ale
3.4% / 7.3 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.6% efficiency
Batch Volume: 26 L
Boil Time: 60 min
Mash Water: 21.63 L
Sparge Water: 11.04 L
Total Water: 32.67 L
Boil Volume: 31.73 L
Pre-Boil Gravity: 1.022
Vitals
Original Gravity: 1.029
Final Gravity (Adv): 1.003
IBU (Tinseth): 20
BU/GU: 0.70
Color: 4.2 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 69 °C — 60 min
Temperature — 76 °C — 10 min
Malts (2.76 kg)
2.02 kg (61.6%) — Weyermann Pilsner — Grain — 1.7 SRM
370 g (11.3%) — Weyermann Carared — Grain — 24 SRM
370 g (11.3%) — Weyermann Munich I — Grain — 7.6 SRM
Other (520 g)
370 g (11.3%) — Candi Sugar, Clear — Sugar — 0.5 SRM
150 g (4.6%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (33 g)
16 g (17 IBU) — Styrian Wolf 8.1% — First Wort
17 g (3 IBU) — Styrian Wolf 8.1% — Boil — 5 min
Miscs
0.8 g — Baking Soda (NaHCO3) — Mash
0.2 g — Calcium Chloride (CaCl2) — Mash
2.5 g — Canning Salt (NaCl) — Mash
0.1 g — Chalk (CaCO3) — Mash
1.8 g — Epsom Salt (MgSO4) — Mash
0.2 g — Gypsum (CaSO4) — Mash
0.2 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1 pkg — White Labs WLP550 Belgian Ale 85%
Fermentation
Primary — 23 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
76Mg2+
12Na+
47Cl-
49SO42-
25HCO3-
40