Birayı kaynattığım gün malt paketlerini karıştırıp kavrulmuş arpa yerine kızıl çavdar maltı koymuşum ama yine de şişede 2. aydan sonra oldukça lezzetli oldu.
Verim %71 civarı oldu. OG: 1.042, FG: 1.013 ve %3,8 ABV ile şişelendi.
The Lord Bless Charlie Mops! Irish Red Ale
75% efficiency
Batch Volume: 26 L
Boil Time: 60 min
Mash Water: 26.64 L
Sparge Water: 9.54 L
Total Water: 36.18 L
Boil Volume: 32.25 L
Pre-Boil Gravity: 1.039
Vitals
Original Gravity: 1.043
Final Gravity: 1.010
IBU (Tinseth): 23
BU/GU: 0.53
Color: 23.5 EBC
Mash
Temperature — 50 °C — 15 min
Temperature — 63 °C — 30 min
Temperature — 70 °C — 30 min
Mash out — 76 °C — 10 min
Malts (4.91 kg)
2 kg ( 40.7%) — Muntons Maris Otter Malt — Grain — 5.9 EBC
1 kg ( 20.4%) — Weyermann Munich I — Grain — 17 EBC
1 kg ( 20.4%) — Weyermann Pale Malt — Grain — 7.5 EBC
500 g ( 10.2%) — Weyermann Carared — Grain — 47.5 EBC
250 g ( 5.1%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
100 g ( 2%) — Weyermann Acidulated — Grain — 3.5 EBC
60 g ( 1.2%) — Castle Malting Chateau Roasted Barley — Grain — 1200 EBC
Hops (43 g)
18 g ( 15 IBU**)** — Brewer’s Gold 8% — Boil — 60 min
25 g ( 8 IBU**)** — East Kent Goldings (EKG) 6% — Boil — 15 min
Yeast
1 pkg — Mangrove Jack’s M36 Liberty Bell 76.5%
0.8 L starter
79 g DME / 96 g LME
222 billion yeast cells
0.83 million cells / ml / °P
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol
