Yaza doğru bu reçeteye girişmek ne derece doğru bilemedim ama uzun zamandır bira yapamıyordum ve daha önceden hazırladığım bir reçete olduğu için direkt buna çöktüm. otlar konusunda biraz kararsızım. yorumu olan olursa sevinirim.
TT#x Belgian
Belgian Blond Ale
6.8% / 16.2 °P
Recipe by
75.7% efficiency
Batch Volume: 12 L
Boil Time: 60 min
Mash Water: 11 L
Sparge Water: 7 L
Top-Up Water: 0.11 L
Total Water: 18.11 L
Boil Volume: 16.54 L
Pre-Boil Gravity: 1.046
Vitals
Original Gravity: 1.066
Final Gravity: 1.014
IBU (Tinseth): 27
BU/GU: 0.41
Color: 9.3 EBC
Mash
Temperature — 65 °C — 60 min
Mash Out — 77 °C — 15 min
Malts (2.785 kg)
2.1 kg (67%) — Weyermann Pilsner — Grain — 3.3 EBC
450 g (14.4%) — Thracian Wheat Malt — Grain — 4 EBC
160 g (5.1%) — Thracian Munich Dark — Grain — 25 EBC
75 g (2.4%) — Weyermann Melanoidin — Grain — 59 EBC
Other (350 g)
350 g (11.2%) — Cane (Beet) Sugar — Sugar — 0 EBC
Hops (56 g)
6 g (15 IBU) — Magnum 12% — Boil — 60 min
10 g (4 IBU) — Hallertauer Mittelfrueh (BM) 4.5% — Boil — 15 min
20 g (5 IBU) — Hallertauer Mittelfrueh (BM) 4.5% — Boil — 8 min
20 g (4 IBU) — Saaz (BH) 3.1% — Boil — 8 min
Miscs
0.7 g — Calcium Chloride (CaCl2) — Mash
0.6 g — Canning Salt (NaCl) — Mash
0.3 g — Epsom Salt (MgSO4) — Mash
0.4 g — Gypsum (CaSO4) — Mash
4 ml — Lactic Acid 80% — Mash
Yeast
5 g — Fermentis T-58 SafBrew Specialty Ale 70%
Fermentation
Primary — 18 °C — 4 days
Primary — 20 °C — 10 days
