Selamlar,
Ankara tadımına götürdüğüm ESB reçetesinde iki değişiklik yaptım; 500gr olan Amber maltı 350 grama düşürdüm, London ESB mayayı Wlp007 Dry English Ale maya ile değiştirdim. 62C olan mayşelemeyi 65C yaptım ve renk ayarı için 150gr olan special W’yi 170gr yaptım.
Önümüzdeki hafta kaynatmayı planlıyorum.
ESB3
Strong Bitter
6.2% / 14.2 °P
Recipe by
Msk
All Grain
Jet 30L
80% efficiency
Batch Volume: 25 L
Boil Time: 60 min
Mash Water: 25.29 L
Sparge Water: 10.01 L
Total Water: 35.3 L
Boil Volume: 30.68 L
Pre-Boil Gravity: 1.051
Vitals
Original Gravity: 1.058
Final Gravity: 1.011
IBU (Tinseth): 36
BU/GU: 0.62
Color: 13 SRM
Mash
Temperature — 65 °C — 45 min
Temperature — 70 °C — 15 min
Temperature — 75 °C — 5 min
Malts (5.77 kg)
4.8 kg (83.2%) — Weyermann Pale Malt — Grain — 3.7 SRM
350 g (6.1%) — Muntons Amber Malt — Grain — 22 SRM
250 g (4.3%) — Weyermann Caramunich III — Grain — 76 SRM
200 g (3.5%) — Muntons Caramalt — Grain — 17 SRM
170 g (3%) — Weyermann Special W — Grain — 150 SRM
Hops (86 g)
25 g (21 IBU) — Brewer’s Gold 8.5% — Boil — 60 min
16 g (5 IBU) — Fuggles 4.5% — Boil — 30 min
20 g (8 IBU) — East Kent Goldings (EKG) 6% — Boil — 25 min
25 g (2 IBU) — East Kent Goldings (EKG) 6% — Boil — 3 min
Miscs
3 g — Baking Soda (NaHCO3) — Mash
0.4 g — Calcium Chloride (CaCl2) — Mash
2.3 g — Epsom Salt (MgSO4) — Mash
2.4 g — Gypsum (CaSO4) — Mash
3 ml — Lactic Acid 80% — Mash
0.34 ml — Lactic Acid 80% — Sparge
5 g — Irish Moss — Boil — 15 min
Yeast
1.1 pkg — White Labs WLP007 Dry English Ale 80%
Fermentation
Primary — 20 °C — 14 days
Carbonation: 1.7 CO2-vol
kısmen demişsin
