Kremam Gaymak - American Cream Ale 1C

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 °C60 min

Mash Out — 75 °C10 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 — Boil7 min

Yeast

1 pkg — Mangrove Jack’s M54 California Lager 76.5%

eleştirilere önerilere açığım.

8 Beğeni