Specialty Fruit Beer 29 C

Bahar da geliyorken şöyle fresh ve hafif içimli bir bira yapayım dedim

Greyfurt kabuklarını (grapefruit peel) ve o 3 greyfurt suyunu kullanacağım ayrıca fıçılarken fıçıya da greyfurt kabuğu ayrıca konsantre greyfurt suyu da ekleyeceğim, şişelere de priming olarak ( şişeleme şekeri) bu konsantre meyve suyunu kullanacağım, ilave şeker gerekirse şişelemede hesaplayıp ekleyeceğim

Specialty Fruit Beer

4.7% / 11.9 °P

Recipe by

Durul Güven

All Grain

Jet 30

73.2% efficiency

Batch Volume: 27 L

Boil Time: 60 min

Mash Water: 26.01 L

Sparge Water: 10.06 L

Total Water: 36.07 L

Boil Volume: 32.77 L

Pre-Boil Gravity: 1.043

Vitals

Original Gravity: 1.048

Final Gravity (Adv): 1.012

IBU (Tinseth): 12

BU/GU: 0.24

Color: 4.5 SRM

Mash

Temperature — 45 °C35 min

Temperature — 54 °C30 min

Temperature — 67 °C60 min

Temperature — 75 °C10 min

Malts (5.76 kg)

2.87 kg (47.5%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM

2.4 kg (39.7%) — Weyermann Pale Malt — Grain — 3.3 SRM

250 g (4.1%) — Weyermann Munich II — Grain — 11.5 SRM

240 g (4%) — Wheat Flaked — Grain — 1.6 SRM

Other (280 g)

280 g (4.6%) — Briess Rice Hulls — Adjunct — 0 SRM

Hops (33 g)

11 g (8 IBU) — Hallertau Tradition 7% — First Wort

14 g (3 IBU) — Hallertau Tradition 7% — Boil — 10 min

8 g — Cryo Citra 25.3% — Boil — 0 min

Miscs

1.6 g — Calcium Chloride (CaCl2) — Mash

1.6 g — Canning Salt (NaCl) — Mash

0.9 g — Epsom Salt (MgSO4) — Mash

1 g — Gypsum (CaSO4) — Mash

3 items — Grapefruit Peel — Secondary

70 ml — Concentrated Grapefruit Juice — Bottling

Yeast

1 pkg — Wyeast Labs 3068 Weihenstephan Weizen 77%

Fermentation

Primary — 21 °C19 days

Primary — 0 °C2 days

Secondary — 21 °C14 days

Carbonation: 2.4 CO2-vol

Water Profile

Ca2+
20Mg2+
9Na+
18Cl-
50SO42-
25HCO3-
81

4 Beğeni