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Belgian Dark Strong Ale
9.5% / 19.8 °P
Recipe by
Mustafa (Sehirkackini)
All Grain
Grainfather G30
72% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 22.4 L
Sparge Water: 11.2 L
Total Water: 33.6 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.061
Vitals
Original Gravity: 1.082
Final Gravity: 1.010
IBU (Tinseth): 29
BU/GU: 0.36
Color: 31 EBC
Mash
Temperature — 66 °C — 60 min
Temperature — 75 °C — 10 min
Malts (7 kg)
3.5 kg (43.8%) — Weyermann Abbey Malt — Grain — 40 EBC
2.5 kg (31.3%) — Weyermann Pilsner — Grain — 3.5 EBC
500 g (6.3%) — Weyermann Carabelge — Grain — 33 EBC
500 g (6.3%) — Weyermann Munich I — Grain — 17 EBC
Other (1.3 kg)
500 g (6.3%) — Candi Sugar, Clear — Sugar — 1 EBC — Boil — 5 min
500 g (6.3%) — Sugar, Table (Sucrose) — Sugar — 2 EBC — Boil — 5 min
300 g — Brouwland Rice Hulls — Adjunct — 0 EBC
Hops (100 g)
50 g (23 IBU) — Whitbread Golding Variety (WGV) 6.2% — Boil — 30 min
25 g (4 IBU) — Hallertauer Mittelfrueh 4.3% — Boil — 10 min
25 g (3 IBU) — Saaz 3.4% — Boil — 10 min
Yeast
1 pkg — White Labs WLP530 Abbey Ale 80%
Fermentation
Primary — 24 °C — 7 days
Secondary — 10 °C — 21 days
Carbonation — 22 °C — 14 days
Conditioning — 10 °C — 90 days
Carbonation: 2.6 CO2-vol