Selamlar
@magunay reçetelerinden esinlenmeli olarak oluşturdum bu reçeteyi.
Baya bir malt çeşidi oldu ama %5 kadar buğday maltı da eklesem nasıl olur diye düşünüyorum.
yorumlarınızı beklerim.
TT#14 Dark Mild
Dark Mild
3.3% / 8.6 °P
75.7% efficiency
Batch Volume: 12 L
Boil Time: 30 min
Mash Water: 11 L
Sparge Water: 4.86 L
Total Water: 15.86 L
Boil Volume: 15.04 L
Pre-Boil Gravity: 1.031
Vitals
Original Gravity: 1.034
Final Gravity: 1.009
IBU (Tinseth): 19
BU/GU: 0.55
Color: 37 EBC
Mash
Temperature — 67 °C — 60 min
Temperature — 75 °C — 10 min
Malts (1.78 kg)
1 kg (56.2%) — Thracian Pale Malt — Grain — 5 EBC
200 g (11.2%) — Oats, Flaked — Grain — 2 EBC
150 g (8.4%) — Castle Malting Chateau Cara Gold — Grain — 120 EBC
150 g (8.4%) — Castle Malting Chateau Crystal — Grain — 150 EBC
150 g (8.4%) — BestMalz Vienna — Grain — 9 EBC
80 g (4.5%) — Castle Malting Chateau Chocolat — Grain — 900 EBC
50 g (2.8%) — Weyermann Melanoidin — Grain — 59 EBC
Hops (24 g)
14 g (13 IBU) — East Kent Goldings (EKG) (BH) 5.15% — Boil — 30 min
10 g (6 IBU) — Challenger 7.5% — Boil — 10 min
Miscs
1.1 g — Calcium Chloride (CaCl2) — Mash
1 g — Canning Salt (NaCl) — Mash
2.2 g — Epsom Salt (MgSO4) — Mash
2.6 g — Gypsum (CaSO4) — Mash
Yeast
5 g — Fermentis S-04 SafAle English Ale 75%
Fermentation
Primary — 20 °C — 14 days