Bu yıl düzenlenen 6. Türkiye Bira Koleksiyonerleri ve Evbiracıları Buluşması Evbirası yarışmasında Belgian kategorisinde 1. olan biramın reçetesinini paylaşıyorum.
Belgian Dark Strong Ale
9.5% / 20.1 °P
Recipe by
Mustafa (Sehirkackini)
All Grain
Grainfather G30
72% efficiency
Batch Volume: 23 L
Boil Time: 90 min
Mash Water: 23.75 L
Sparge Water: 11.75 L
Total Water: 35.5 L
Boil Volume: 29.5 L
Pre-Boil Gravity: 1.062
Vitals
Original Gravity: 1.084
Final Gravity: 1.012
IBU (Tinseth): 25
BU/GU: 0.30
Color: 41 EBC
Mash
Temperature — 66 °C — 60 min
Temperature — 75 °C — 10 min
Malts (7.5 kg)
2.5 kg (30%) — Weyermann Abbey Malt — Grain — 44 EBC
2.5 kg (30%) — Weyermann Pale Malt — Grain — 7.5 EBC
2 kg (24%) — Weyermann Bohemian Pilsner — Grain — 3 EBC
500 g (6%) — Weyermann Carabelge — Grain — 30 EBC
Other (1.33 kg)
500 g (6%) — Candi Sugar, Clear — Sugar — 1 EBC — Boil — 10 min
330 g (4%) — Candi Sugar, Dark — Sugar — 350 EBC — Boil — 10 min
500 g — Brouwland Rice Hulls — Adjunct — 0 EBC
Hops (65 g)
15 g (17 IBU) — Hallertau Magnum 12.2% — Boil — 60 min
50 g (7 IBU) — Hallertauer Mittelfrueh 4.3% — 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
Umarım yapmak isteyene faydalı olur.
hatta ben kendi biramı göndermekten vazgeçiyordum