Geçen yıl Sabro ile yaptığım ipa çok güzel olunca ve elimde de sorunlu olduğunu düşündüğüm epey cascade varken belki sour birada arada kaynar diyerek risk alıp kaynatma planladım. Kötü olursa herhalde en çok philly sour mayanın boşa gittiğine üzülürüm.
Cascade Sour Rye IPA - CSRI
Batch Volume: 23 L
Boil Time: 60 min
Vitals
Original Gravity: 1.062
Final Gravity: 1.011
IBU (Tinseth): 71
BU/GU: 1.15
Color: 13.6 EBC
Malts (6.3 kg)
3.9 kg (61.9%) — Weyermann Pale Malt — Grain — 6.5 EBC
1.5 kg (23.8%) — Rye, Torrified — Grain — 15 EBC
900 g (14.3%) — Weyermann Vienna Malt — Grain — 5.9 EBC
Hops (370 g)
70 g (43 IBU) — Cascade 5.5% — First Wort
75 g (17 IBU) — Cascade 5.5% — Boil — 8 min
75 g (6 IBU) — Cascade 5.5% — Boil — 0 min
75 g (6 IBU) — Cascade 5.5% — Aroma — 20 min hopstand
75 g — Cascade 5.5% — Dry Hop — 4 days
Hopstand at 80 °C
Mash
Temperature — 42 °C — 20 min
Temperature — 50 °C — 15 min
Temperature — 65 °C — 60 min
Temperature — 78 °C — 10 min
Miscs
10 g — Calcium Chloride (CaCl2) — Mash
5 g — Epsom Salt (MgSO4) — Mash
3 ml — Lactic Acid 80% — Mash
1 items — Whirlfloc — Boil — 15 min
Yeast
1 pkg — Lallemand (LalBrew) Philly Sour 82%
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol
