Bu da benden
Grape Ale
7.4% / 15.9 °P
Recipe by
Durul Güven
All Grain
Jet 30
71.56% efficiency
Batch Volume: 28 L
Boil Time: 60 min
Mash Water: 23.98 L
Sparge Water: 13.01 L
Total Water: 36.99 L
Boil Volume: 33.81 L
Pre-Boil Gravity: 1.041
Vitals
Original Gravity: 1.065
Final Gravity (Adv): 1.009
IBU (Tinseth): 20
BU/GU: 0.30
Color: 3.7 SRM
Mash
Temperature — 52 °C — 15 min
Temperature — 69.5 °C — 60 min
Malts (5.66 kg)
2.83 kg (26.9%) — Weyermann Pilsner — Grain — 1.7 SRM
2.83 kg (26.9%) — Weyermann Vienna Malt — Grain — 3 SRM
Other (4.845 kg)
3.71 kg (35.3%) — Grape Sweet (Fruit) — Other — 0 SRM
855 g (8.1%) — Cane (Beet) Sugar — Sugar — 0 SRM
280 g (2.7%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (62 g)
60 g (19 IBU) — Amarillo 9.2% — Boil — 10 min
2 g (1 IBU) — 12% — Boil — 10 min
Miscs
1.5 g — Calcium Chloride (CaCl2) — Mash
1.5 g — Canning Salt (NaCl) — Mash
0.9 g — Epsom Salt (MgSO4) — Mash
0.9 g — Gypsum (CaSO4) — Mash
Yeast
1 pkg — White Labs WLP500 Trappist Ale 80%
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
18Mg2+
9Na+
17Cl-
46SO42-
23HCO3-
81
1066 og 34 litre ile fermentere girdiler
