Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo para o estilo Brown Porter:
Cálcio - 50-75 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-100 mg/l
Sulfato - 50-150 mg/l
Alcalinidade Total - 80-160 ppm - Esperado 70
Alcalinidade Residual - 60-120 ppm - Esperado -16
PH 5,4 - Esperado
Relação sulfato/cloreto - 1 - Balanceado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.
Adição 200 g Ninbs de Cacau nos 15 minutos finais da fervura.
2 pacotes de Fermento Nottingham - Lallemand
Starter com 1,0L e 100g DME
Esperado:0,88M cells / mL / °P
Fermentação :
19°C por 2 dias
20°C por 3 dias
22°C por 2 dias
Descer 3°C por dia até 0°C manter por 2 semanas.
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Last Updated: 2020-10-12 17:57 UTC
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Pops Chocolate
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Recipe Cost
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Steeping Grains (Extract Only)
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