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1017 og 25 lt kovaya girdi
Belgian Style Table Beer
1.7% / 4 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.5% efficiency
Batch Volume: 26 L
Boil Time: 60 min
Mash Water: 23.73 L
Sparge Water: 8.15 L
Total Water: 31.88 L
Boil Volume: 31.73 L
Pre-Boil Gravity: 1.014
Vitals
Original Gravity: 1.016
Final Gravity (Adv): 1.003
IBU (Tinseth): 16
BU/GU: 1.04
Color: 6 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 65 °C — 60 min
Temperature — 76 °C — 10 min
Malts (1.78 kg)
1.39 kg (74.7%) — Weyermann Abbey Malt — Grain — 22.5 SRM
390 g (21%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
Other (80 g)
80 g (4.3%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (150 g)
7 g (8 IBU) — Styrian Wolf 9% — Boil — 60 min
10 g (5 IBU) — Ariana 6.3% — Boil — 20 min
24 g (3 IBU) — Styrian Kolibri 2.8% — Boil — 10 min
109 g — Saaz 4.5% — Dry Hop — 3 days
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 WLP570 Belgian Golden Ale 78%
Fermentation
Primary — 22 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
76Mg2+
13Na+
48Cl-
51SO42-
25HCO3-
41
