Macero con 4 litros por kg, es decir 18 litros para 4.5 kg
Dispongo de una bombita que me permite recircular en todo momento durante todo el macerado. Esto me permite, creo, sacar mas azucares fermentables.
Al macerado siempre entre 60 - 65 grados, agrego 4 ml de beta amilasa para potenciar la produccion de azucares fermentables.
Casi al terminar la maceracion, unos 15 minutos antes agrego 100 gramos de avena para mejorar la retencion de espuma.
El dry hopping lo hago en 4 dias, 2 dias antes de terminar la
fermentacion agrego una carga de 30 gr de mosaic. Lo dejo 2 dias y paso a madurar en frio. Dejo la carga de lupulo 2 dias mas y retiro.
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Last Updated: 2024-11-07 12:02 UTC
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NEW Water Requirements:
IPA Pajaro Ciego
Equipment Profile Used
System Default
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Water Requirements:
IPA Pajaro Ciego
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Recipe Cost
$ (ARS)
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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