Bir american cream ale reçetesi oluşturdum. Basınçlı fermentasyon uygulayacağım. mısır ezmesi olarak kelogg’s kullanmayı planlıyorum (96% mısır oranı)
Cream Ale
4.7% / 11.1 °P
Recipe by
Baltazar
All Grain
jet 30 (copy)
70% efficiency
Batch Volume: 20 L
Boil Time: 90 min
Mash Water: 19 L
Sparge Water: 12.52 L @ 75 °C
Total Water: 31.52 L
Boil Volume: 27.42 L
Pre-Boil Gravity: 1.037
Vitals
Original Gravity: 1.044
Final Gravity (Adv): 1.008
IBU (Tinseth): 13
BU/GU: 0.29
Color: 7.9 EBC
Mash
Temperature — 65 °C — 60 min
Mash Out — 75 °C — 10 min
Malts (4 kg)
1.7 kg (42.5%) — Weyermann Pale Malt — Grain — 7.5 EBC
1.5 kg (37.5%) — Weyermann Pilsner — Grain — 4.5 EBC
650 g (16.3%) — Briess Corn Yellow, Flaked — Grain — 2.6 EBC
150 g (3.8%) — Weyermann Carapils — Grain — 5.5 EBC
Hops (20 g)
10 g (10 IBU) — Centennial 8% — Boil — 60 min
10 g (3 IBU) — Hallertauer Mittelfrueh 4% — Boil — 15 min
Hopstand at 80 °C
Miscs
4.2 g — Calcium Chloride (CaCl2) — Mash
0.9 g — Epsom Salt (MgSO4) — Mash
0.9 g — Gypsum (CaSO4) — Mash
2 ml — Lactic Acid 80% — Mash
1 items — Whirlfloc — Boil — 7 min
Yeast
1 pkg — Mangrove Jack’s M54 California Lager 76.5%
eleştirilere önerilere açığım.