Wheatwine 22. D

[Durul]

Sıradaki reçetem, uzun zamandır yapmayı istediğim bir stildi, bu büyük birayı bu şekilde 2 parti olarak yapacağım, toplamda 17* 2=34 lt çıkacak ayrıca yağmurlamalardan da bi 15 lt kadar da partygyle çıkacak, çıkan partygylelarla da cider planlıyorum

Brewfather

Wheatwine

10.0% / 23.8 °P

Recipe by

Durul Güven

All Grain

Jet 30

74.61% efficiency

Batch Volume: 17 L

Boil Time: 60 min

Mash Water: 27.36 L

Total Water: 27.36 L

Boil Volume: 22.35 L

Pre-Boil Gravity: 1.084

Vitals

Original Gravity: 1.100

Final Gravity (Adv): 1.024

IBU (Tinseth): 45

BU/GU: 0.45

Color: 10 SRM

Mash

Temperature — 46 °C — 35 min

Temperature — 58 °C — 15 min

Temperature — 64 °C — 40 min

Temperature — 70 °C — 20 min

Temperature — 76 °C — 10 min

Malts (7.38 kg)

3.58 kg (46.2%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM

3.57 kg (46.1%) — Weyermann Pale Malt — Grain — 3.3 SRM

230 g (3%) — Weyermann Caramunich III — Grain — 71 SRM

Other (370 g)

370 g (4.8%) — Briess Rice Hulls — Adjunct — 0 SRM

Hops (36 g)

36 g (45 IBU) — Magnum 12% — Boil — 60 min

Miscs

1.7 g — Baking Soda (NaHCO3) — Mash

0.2 g — Calcium Chloride (CaCl2) — Mash

1.6 g — Canning Salt (NaCl) — Mash

0.1 g — Chalk (CaCO3) — Mash

2.2 g — Epsom Salt (MgSO4) — Mash

0.2 g — Gypsum (CaSO4) — Mash

0.1 g — Slaked Lime (Ca(OH)2) — Mash

Yeast

1 pkg — Wyeast Labs 2565 Kolsch Yeast 77%

Fermentation

Primary — 17 °C — 19 days

Primary — 0 °C — 2 days

Carbonation: 2.3 CO2-vol

Water Profile

Ca2+
75Mg2+
15Na+
50Cl-
39SO42-
35HCO3-
64

[Durul]

Bu reçeteyi komple değiştirdim elimehoney malt da geçince

Brewfather

Wheatwine

10.0% / 23.8 °P

Recipe by

Durul Güven

All Grain

Jet 30

74.61% efficiency

Batch Volume: 17 L

Boil Time: 90 min

Mash Water: 28.79 L

Total Water: 28.79 L

Boil Volume: 24.15 L

Pre-Boil Gravity: 1.073

Vitals

Original Gravity: 1.100

Final Gravity (Adv): 1.024

IBU (Tinseth): 45

BU/GU: 0.45

Color: 10 SRM

Mash

Temperature — 45 °C — 35 min

Temperature — 55 °C — 15 min

Temperature — 64 °C — 45 min

Temperature — 68 °C — 45 min

Temperature — 76 °C — 10 min

Malts (7.01 kg)

4.41 kg (57.7%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM

1.43 kg (18.7%) — Weyermann Pale Malt — Grain — 3.3 SRM

760 g (10%) — Weyermann Vienna Malt — Grain — 3 SRM

170 g (2.2%) — Cargill (Gambrinus) Honey Malt — Grain — 30 SRM

150 g (2%) — Weyermann Caramunich II — Grain — 63 SRM

90 g (1.2%) — Weyermann Caramunich III — Grain — 71 SRM

Other (630 g)

360 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM

270 g (3.5%) — Sugar, Table (Sucrose) — Sugar — 1 SRM

Hops (75 g)

21 g (34 IBU) — Magnum 12% — First Wort

18 g (11 IBU) — Nelson Sauvin 12% — Boil — 15 min

36 g — Motueka 7% — Boil — 0 min

Miscs

1.7 g — Baking Soda (NaHCO3) — Mash

0.2 g — Calcium Chloride (CaCl2) — Mash

1.6 g — Canning Salt (NaCl) — Mash

0.1 g — Chalk (CaCO3) — Mash

2.2 g — Epsom Salt (MgSO4) — Mash

0.2 g — Gypsum (CaSO4) — Mash

0.1 g — Slaked Lime (Ca(OH)2) — Mash

Yeast

1 pkg — Wyeast Labs 2565 Kolsch Yeast 77%

Fermentation

Primary — 17 °C — 19 days

Primary — 0 °C — 2 days

Carbonation: 2.3 CO2-vol

Water Profile

Ca2+
75Mg2+
15Na+
48Cl-
37SO42-
34HCO3-
61

[UfukP]

Böyle büyük biralar hep gözümü korkutmuştur.
Kafama takılan şeyler var

Bunu fermentere aldıktan sonra saf O2 veriyor musunuz yoksa havadan aldığı O2 yetiyor mu?
Aradan 1 gün geçtikten sonra tekrar O2 veriyor musunuz?
Tarifte bir paket maya yazıyor; muhtemelen starter yapacaksınız değil mi?
Teşekkürler

[Durul]

Kovaya alırken zaten bol bıl oksijenleniyor kovaya aldıktan bir gün sonra hayatımda hiç oksijenlendirmedim, 2 lt lik starter yaptım 3 gün, çok da korkulacak bir şey yok aslında, belki fermentasyonu 2. Fermentasyona alarak 28 gün şeklinde yapabilirim

[Durul]

Uzun uzun iki kere mayşeleme partygyle vb uğraşmamak için arkadaşımdan 40 lt lik @breweast makineyi alarak reçeteyi ve otları da tekrar düzenleyerek kaynamaya aldım, yeni reçete aşağıda

Brewfather

Wheatwine

10.0% / 23.8 °P

Recipe by

Durul Güven

All Grain

Brewster Beacon 40L

84.5% efficiency

Batch Volume: 24 L

Boil Time: 90 min

Mash Water: 27.09 L

Sparge Water: 10 L @ 78 °C

Total Water: 37.09 L

Boil Volume: 31.44 L

Pre-Boil Gravity: 1.077

Vitals

Original Gravity: 1.100

Final Gravity (Adv): 1.024

IBU (Tinseth): 45

BU/GU: 0.45

Color: 10.5 SRM

Mash

Temperature — 45 °C — 35 min

Temperature — 55 °C — 15 min

Temperature — 64 °C — 45 min

Temperature — 68 °C — 45 min

Temperature — 76 °C — 10 min

Malts (8.64 kg)

5.49 kg (57.4%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM

1.2 kg (12.6%) — Weyermann Pilsner — Grain — 1.7 SRM

940 g (9.8%) — Weyermann Vienna Malt — Grain — 3 SRM

500 g (5.2%) — Weyermann Abbey Malt — Grain — 22.5 SRM

240 g (2.5%) — Weyermann Caramunich II — Grain — 63 SRM

210 g (2.2%) — Cargill (Gambrinus) Honey Malt — Grain — 30 SRM

60 g (0.6%) — Weyermann Carabohemian — Grain — 100 SRM

Other (920 g)

470 g (4.9%) — Sugar, Table (Sucrose) — Sugar — 1 SRM

450 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM

Hops (97 g)

23 g (33 IBU) — Waimea 15.5% — First Wort

23 g (12 IBU) — Pacific Jade 14.8% — Boil — 15 min

39 g — Pacifica 5.5% — Boil — 0 min

12 g — Pacific Jade 13% — Boil — 0 min

Miscs

2.3 g — Baking Soda (NaHCO3) — Mash

0.2 g — Calcium Chloride (CaCl2) — Mash

2.2 g — Canning Salt (NaCl) — Mash

0.1 g — Chalk (CaCO3) — Mash

3 g — Epsom Salt (MgSO4) — Mash

0.2 g — Gypsum (CaSO4) — Mash

0.2 g — Slaked Lime (Ca(OH)2) — Mash

Yeast

1.3 pkg — Wyeast Labs 2565 Kolsch Yeast 77%

Fermentation

Primary — 19 °C — 19 days

Primary — 0 °C — 2 days

Carbonation: 2.3 CO2-vol

Water Profile

Ca2+
75Mg2+
15Na+
50Cl-
39SO42-
35HCO3-
6