@menegin sağolsun yine eldeki malzemeye göre terzi usulü yaptı reçeteyi.
Bendeki ayarlarla Brewfather’ a aynı reçeteyi girince OG ve FG farklı çıkıyor ama sebebini henüz bulamadım.
Bu da BF deki reçete karşılığı
Alpayc Vişne Sour
5.0% / 12.4 °P
Recipe by
Menegin
All Grain
Alpayc BM 50L
67.7% efficiency
Batch Volume: 40 L
Boil Time: 60 min
Mash Water: 38.7 L
Sparge Water: 13.7 L @ 75 °C
Total Water: 52.4 L
Boil Volume: 46.75 L
Pre-Boil Gravity: 1.047
Vitals
Original Gravity: 1.050
Final Gravity: 1.012
IBU (Tinseth): 15
BU/GU: 0.30
Color: 8.5 EBC
Mash
Strike Temp — 71.6 °C
Mash — 67 °C — 60 min
Mash Out — 75 °C — 15 min
Malts (9.4 kg)
4 kg (42.6%) — Thracian Pilsner 2-Row — Grain — 4 EBC
3 kg (31.9%) — Weyermann Pilsner — Grain — 3.3 EBC
1 kg (10.6%) — Weyermann Munich I — Grain — 17 EBC
1 kg (10.6%) — Weyermann Wheat Malt light — Grain — 4.5 EBC
400 g (4.3%) — Castle Malting Chateau Cara Clair — Grain — 5.5 EBC
Hops (35 g)
35 g (15 IBU) — Brewer’s Gold 7% — Boil — 60 min
Miscs
0.9 g — Baking Soda (NaHCO3) — Mash
6.5 g — Calcium Chloride (CaCl2) — Mash
6.5 g — Canning Salt (NaCl) — Mash
5.7 g — Epsom Salt (MgSO4) — Mash
7.9 g — Gypsum (CaSO4) — Mash
0.8 g — Slaked Lime (Ca(OH)2) — Mash
3000 ml — Cherry Extract — Primary
2000 ml — Cherry Extract — Secondary
1000 ml — Blueberry Extract — Secondary
Yeast
1 pkg — Lallemand (LalBrew) Philly Sour 75%
Fermentation
Primary — 19 °C — 14 days
Primary — 4 °C — 3 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
100Mg2+
15Na+
69Cl-
150SO42-
134HCO3-
126
Yine menegin’in tavsiyesi ile gece boyu mayşelemeye bırakmak üzere şimdilik işlem tamamlandı. Sabah kaynatmak üzere…
