O kadar Belçika birası tarifi verip mayaları yetiştiremediğim için bu haftasonu bu birayı kaynatacağım.
Strong Bitter
5.5% / 13.7 °P
Recipe by
Baltazar
All Grain
jet 30 (copy)
70% efficiency
Batch Volume: 25 L
Boil Time: 60 min
Mash Water: 24.52 L
Sparge Water: 12.04 L @ 75 °C
Total Water: 36.56 L
Boil Volume: 31.13 L
Pre-Boil Gravity: 1.046
Vitals
Original Gravity: 1.055
Final Gravity (Adv): 1.013
IBU (Tinseth): 40
BU/GU: 0.72
Color: 33.5 EBC
Mash
Temperature — 65 °C — 60 min
Mash Out — 75 °C — 10 min
Malts (5.84 kg)
4 kg (65.2%) — Weyermann Pale Malt — Grain — 7.5 EBC
1 kg (16.3%) — Weyermann Vienna Malt — Grain — 8 EBC
500 g (8.1%) — Weyermann Caramunich II — Grain — 130 EBC
250 g (4.1%) — Briess Barley, Flaked — Grain — 3.3 EBC
90 g (1.5%) — Castle Malting Château Chocolat Malt — Grain — 950 EBC
Other (500 g)
300 g (4.9%) — Brown Sugar, Dark — Sugar — 98.5 EBC
200 g — Briess Rice Hulls — Adjunct — 0 EBC
Hops (95 g)
30 g (35 IBU) — Target 11% — First Wort
35 g (5 IBU) — Fuggle 3.5% — Boil — 10 min
30 g (0 IBU) — East Kent Goldings (EKG) 6% — Boil — 0 min
Hopstand at 80 °C
Miscs
3 g — Calcium Chloride (CaCl2) — Mash
2 g — Epsom Salt (MgSO4) — Mash
2 g — Gypsum (CaSO4) — Mash
1 items — Whirlfloc — Boil — 15 min
Yeast
1 pkg — Fermentis S-04 SafAle English Ale 75%
Fermentation
Primary — 20 °C — 14 days
