Yakın zaman planlamamdaki reçetem.
10dk ve hopstand El Dorado’lardan birer tanesi BiraBurada’nın TnT otları olacak. Forumda çok olumlu yorumlar okumadım ama aldık bi kere, kullanmak gerek. Bir de biz deneyimleyelim.
Maya da BiraBurada’dan aldığım NEIPA mayası.
HAZY HILL 8800
Hazy IPA (New England / NEIPA)
6.4% / 15.3 °P
Recipe by
Ali Ç.
All Grain
BrewZilla / RoboBrew 35L
75% efficiency
Batch Volume: 25 L
Boil Time: 75 min
Mash Water: 25.77 L
Sparge Water: 8.88 L
Total Water: 34.65 L
Boil Volume: 30.83 L
Pre-Boil Gravity: 1.052
Vitals
Original Gravity: 1.063
Final Gravity: 1.014
IBU (Tinseth): 33
BU/GU: 0.52
Color: 9.9 EBC
Mash
Temperature — 65 °C — 60 min
Mash Out — 75 °C — 20 min
Malts (6.32 kg)
3 kg (45.7%) — Weyermann Pale Malt — Grain — 6.5 EBC
1 kg (15.2%) — Weyermann Vienna Malt — Grain — 5.9 EBC
800 g (12.2%) — Briess Barley, Flaked — Grain — 3.3 EBC
800 g (12.2%) — Oats, Flaked — Grain — 2 EBC
500 g (7.6%) — Wheat Flaked — Grain — 3.2 EBC
120 g (1.8%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
100 g (1.5%) — Weyermann Acidulated — Grain — 3.5 EBC
Other (250 g)
250 g (3.8%) — Brown Sugar, Light — Sugar — 15.8 EBC — Boil — 15 min
Hops (400 g)
25 g (13 IBU) — El Dorado 11.6% — Boil — 10 min
25 g (13 IBU) — El Dorado 11.6% — Boil — 10 min
25 g (4 IBU) — El Dorado 11.6% — Aroma — 20 min hopstand @ 80 °C
25 g (4 IBU) — El Dorado 11.6% — Aroma — 20 min hopstand @ 80 °C
50 g — Amarillo 9.2% — Dry Hop — day 4
50 g — BRU-1 14.4% — Dry Hop — day 4
50 g — El Dorado 11.6% — Dry Hop — day 4
50 g — Vic Secret 15.5% — Dry Hop — day 4
100 g — BRU-1 14.4% — Dry Hop — day 7
Hopstand at 80 °C
Miscs
2.4 g — Calcium Chloride (CaCl2) — Mash
2.3 g — Canning Salt (NaCl) — Mash
4.8 g — Epsom Salt (MgSO4) — Mash
8.8 g — Gypsum (CaSO4) — Mash
5 g — Yeast Nutrients — Boil — 15 min
Yeast
1 pkg — Fermentis S-04 SafAle English Ale 75%