- Türkiye Ev Biracılığı Yarışmasında Hazy IPA kategorisinde 2. olan biranın reçetesi.
Gyroscope Hazy IPA
Hazy IPA (New England / NEIPA)
7.9% / 17.8 °P
65% efficiency
Batch Volume: 20 L
Boil Time: 60 min
Mash Water: 27.64 L
Sparge Water: 3.34 L
Total Water: 30.98 L
Boil Volume: 25.48 L
Pre-Boil Gravity: 1.060
Vitals
Original Gravity: 1.073
Final Gravity: 1.013
IBU (Tinseth): 38
BU/GU: 0.52
Color: 11.4 EBC
Mash
Temperature — 69 °C — 60 min
Mash Out — 78 °C — 10 min
Malts (6.88 kg)
4.2 kg ( 59.3%) — Weyermann Pale Malt — Grain — 6.5 EBC
900 g ( 12.7%) — Weyermann Wheat Malt, Pale — Grain — 3.9 EBC
850 g ( 12%) — Oats, Flaked — Grain — 2 EBC
500 g ( 7.1%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
430 g ( 6.1%) — Wheat Flaked — Grain — 3.2 EBC
Other (200 g)
200 g ( 2.8%) — Sugar, Table (Sucrose) — Sugar — 2 EBC — Boil — 10 min
Hops (248 g)
30 g ( 4 IBU**)** — Cascade 4.3% — Mash
18 g ( 28 IBU**)** — Simcoe 13% — First Wort
30 g ( 4 IBU**)** — Nectaron 12% — Aroma — 30 min hopstand @ 74 °C
30 g ( 2 IBU**)** — Riwaka 5.25% — Aroma — 30 min hopstand @ 74 °C
70 g — Nectaron 12% — Dry Hop — 3 days
70 g — Riwaka 5.25% — Dry Hop — 3 days
Hopstand at 74 °C
Whirlpool/Hopstand Time: 30 min
Yeast
1 pkg — Lallemand (LalBrew) Pomona 84%
Fermentation
Primary — 20 °C — 10 days
Carbonation: 2.4 CO****2 -vol
Water Profile
Ca2+ 100 Mg2+ 11 Na+ 6 Cl- 136 SO42- 93 HCO3- 55