praga gittiğimde en beğendiğim bira olmuştu. Biraz araştırarak bir reçete oluşturmaya çalıştım. bir ay sonra yapmaya çalışacağım.
jet 30 (copy)
75% efficiency
Batch Volume: 20 L
Boil Time: 75 min
Mash Water: 21.25 L
Sparge Water: 8.15 L @ 75 °C
Total Water: 29.4 L
Boil Volume: 26.67 L
Pre-Boil Gravity: 1.048
Vitals
Original Gravity: 1.056
Final Gravity (Adv): 1.015
IBU (Tinseth): 27
BU/GU: 0.48
Color: 57 EBC
Mash
Sacc — 69 °C — 60 min
Mashout — 75 °C — 15 min
Malts (4.75 kg)
2.5 kg (52.6%) — Weyermann Pilsner — Grain — 4.5 EBC
1 kg (21.1%) — Weyermann Munich II — Grain — 23 EBC
500 g (10.5%) — Weyermann Caramunich II — Grain — 124 EBC
400 g (8.4%) — Weyermann Abbey Malt — Grain — 44 EBC
200 g (4.2%) — Weyermann Carafa II — Grain — 1100 EBC
150 g (3.2%) — Weyermann Caraaroma — Grain — 390 EBC
Hops (85 g)
30 g (16 IBU) — Saaz 4.5% — Boil — 60 min
30 g (8 IBU) — Saaz 4.5% — Boil — 15 min
25 g (3 IBU) — Saaz 4.5% — Boil — 5 min
Hopstand at 80 °C
Miscs
3 g — Calcium Chloride (CaCl2) — Mash
2 g — Epsom Salt (MgSO4) — Mash
2 g — Gypsum (CaSO4) — Mash
Yeast
1 pkg — Fermentis W-34/70 Saflager Lager 83%
Fermentation
Primary — 20 °C — 12 Bar — 14 days
