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 °C — 35 min
Temperature — 54 °C — 30 min
Temperature — 67 °C — 60 min
Temperature — 75 °C — 10 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 °C — 19 days
Primary — 0 °C — 2 days
Secondary — 21 °C — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
20Mg2+
9Na+
18Cl-
50SO42-
25HCO3-
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