Sırada Old Ale
Bu bira şişelendikten sonra en az 2 yıl bekleyecek tüketilmeye başlamadan önce
Old Ale 17 B
Old Ale
7.1% / 17.6 °P
Recipe by
Durul Güven
All Grain
Jet 30
73.13% efficiency
Batch Volume: 22 L
Boil Time: 60 min
Mash Water: 23.74 L
Sparge Water: 8.54 L
Total Water: 32.28 L
Boil Volume: 27.56 L
Pre-Boil Gravity: 1.063
Vitals
Original Gravity: 1.072
Final Gravity (Adv): 1.018
IBU (Tinseth): 45
BU/GU: 0.63
Color: 16 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 71.7 °C — 60 min
Temperature — 78 °C — 10 min
Malts (7.28 kg)
5.26 kg (68.9%) — Muntons Maris Otter Malt — Grain — 3 SRM
600 g (7.9%) — Weyermann Abbey Malt — Grain — 22.5 SRM
590 g (7.7%) — Briess Barley, Flaked — Grain — 1.7 SRM
320 g (4.2%) — Muntons Amber Malt — Grain — 22 SRM
240 g (3.1%) — Weyermann Caraaroma — Grain — 180 SRM
210 g (2.8%) — Weyermann Acidulated — Grain — 1.8 SRM
60 g (0.8%) — Castle Malting Chateau Special B — Grain — 150 SRM
Other (360 g)
360 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (100 g)
26 g (35 IBU) — Southern Cross 12.4% — First Wort
15 g (6 IBU) — Northern Brewer 8.5% — Boil — 15 min
20 g (4 IBU) — Goldings Leaf (Whole) 5.5% — Boil — 10 min
39 g (1 IBU) — Goldings Leaf (Whole) 5.5% — Boil — 1 min
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 — White Labs WLP090 San Diego Super Yeast 83%
Fermentation
Primary — 19 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
76Mg2+
15Na+
50Cl-
39SO42-
35HCO3-
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