Şöyle yazlık çok hafif bir bira yapayım diyerekten çıkarttım bu reçeteyi.
Scottish Heavy
3.3% / 9.4 °P
Recipe by
Durul Güven
All Grain
Jet 30
73.2% efficiency
Batch Volume: 27 L
Boil Time: 90 min
Mash Water: 26.8 L
Sparge Water: 9.99 L
Total Water: 36.79 L
Boil Volume: 34.57 L
Pre-Boil Gravity: 1.032
Vitals
Original Gravity: 1.037
Final Gravity (Adv): 1.012
IBU (Tinseth): 15
BU/GU: 0.40
Color: 16.5 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 71 °C — 90 min
Temperature — 75 °C — 10 min
Malts (4.5 kg)
2.65 kg (56.1%) — Muntons Maris Otter Malt — Grain — 3 SRM
1.71 kg (36.2%) — Weyermann Munich I — Grain — 7.6 SRM
140 g (3%) — Weyermann Roasted Barley — Grain — 660 SRM
Other (220 g)
220 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (20 g)
10 g (6 IBU) — Styrian Celeja 4.5% — First Wort
10 g (9 IBU) — Northern Brewer 8.5% — Boil — 70 min
Miscs
2.5 g — Calcium Chloride (CaCl2) — Mash
2.4 g — Canning Salt (NaCl) — Mash
3.1 g — Epsom Salt (MgSO4) — Mash
7.7 g — Gypsum (CaSO4) — Mash
Yeast
1 pkg — White Labs WLP066 London Fog Ale 82%
Fermentation
Primary — 19 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
69Mg2+
15Na+
26Cl-
74SO42-
150HCO3-
81