Bu da haftaya planladığım irish dry stout reçetesi.
gazlandırmayı nitro ile yapacağım.
önerilere açığım
Gines’in dogusu batisi farkli
Irish Stout
4.3% / 10.8 °P
Recipe by
Baltazar
All Grain
jet 30 (copy)
70% efficiency
Batch Volume: 25 L
Boil Time: 60 min
Mash Water: 22 L
Sparge Water: 13.88 L @ 75 °C
Total Water: 35.88 L
Boil Volume: 31.13 L
Pre-Boil Gravity: 1.039
Vitals
Original Gravity: 1.043
Final Gravity (Adv): 1.010
IBU (Tinseth): 34
BU/GU: 0.78
Color: 64.5 EBC
Mash
Temperature — 65 °C — 60 min
Mash Out — 75 °C — 10 min
Malts (5 kg)
3.5 kg (70%) — Muntons Maris Otter Malt — Grain — 5.9 EBC
1 kg (20%) — Briess Barley, Flaked — Grain — 3.3 EBC
400 g (8%) — Weyermann Roasted Barley — Grain — 1100 EBC
100 g (2%) — Weyermann Carafa Special II — Grain — 1100 EBC
Hops (70 g)
60 g (31 IBU) — East Kent Goldings (EKG) 5% — Boil — 60 min
10 g (3 IBU) — East Kent Goldings (EKG) 5% — Boil — 15 min
Hopstand at 80 °C
Miscs
3.49 g — Calcium Chloride (CaCl2) — Mash
3.19 g — Gypsum (CaSO4) — Mash
2 ml — Lactic Acid 88% — Mash
Yeast
1 pkg — Danstar Nottingham 75%
