FERMENTO BIRRA IGA BEER RECIPE
IGA product specifications:
OG 1086, FG 1017, IBU: 22 , ABV 9.2%.
Ingredients
Barley malts and cereals:
Belgian Pale: 6.00 KG 79%
Crystal 100 0.60 KG 8%
Biscuit 0.60 KG 8%
Wheat malt 0,20 KG 3%
Carfa I 0.15 KG 2%
- OG grist malts 1082: (1082 x 20L beer must) / (1086 x 23L) = 83% sugar
Fresh wine must ( possibly fresh harvested): 3.0 litres; OG 1115
- OG grape must 1115: (1115 x 3L grape must) / (1086 x 23L) = 17% sugar
Hops:
Chinook 11.0 AA 10G 60 ’15IBU
East Kent Golding 5.0 AA 25G 60 ’18IBU
Chinook 11.0 AA 10G 5 ‘4IBU
Yeast: Abbaye
Proceeding
MUST & WINE
The grape must previously be cooked for about 3 hours, until the 40% reduction in volume. Bottle it immediately. You can use it after 2 months of maturation.
WORTH & BEER
I mash in at 52 ° C for 10 minutes.
II mash at 66 ° for 50 minutes.
III mash at 72 ° C for 10 minutes, mash out at 78 ° C.
At 5 ‘from the end of boiling add the cooked grape must.