Brew Log History
Target 10°C
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Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
0.10 kg |
United Kingdom - Roasted Barley0.1 kg Roasted Barley - (late mash tun addition) |
|
29 |
550 |
0.8% |
|
9.60 kg |
US - Best Munich9.6 kg Best Munich |
|
37 |
104.52 |
77% |
|
1.20 kg |
US - Best Pilsener1.2 kg Best Pilsener |
|
38 |
21.85 |
9.6% |
|
0.80 kg |
US - Weyermann CaraMunich III0.8 kg Weyermann CaraMunich III |
|
34 |
1062.27 |
6.4% |
|
0.50 kg |
US - Weyermann Melanoidin0.5 kg Weyermann Melanoidin |
|
37 |
493.15 |
4% |
|
0.26 kg |
US - Weyermann Carafa Special II0.26 kg Weyermann Carafa Special II |
|
32 |
8190.45 |
2.1% |
|
12.46 kg / 0.00 €
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
100 g |
Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops |
|
Pellet |
4 |
Boil
|
60 min |
23.03 |
100% |
|
100 g
/ 0.00 €
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
36 L |
proteinas |
Infusion |
-- |
55 °C |
15 min |
|
|
beta-amilasa |
Infusion |
-- |
63 °C |
45 min |
|
|
alfa-amilasa |
Infusion |
-- |
72 °C |
15 min |
|
|
|
Infusion |
-- |
77 °C |
5 min |
|
27 L |
|
Sparge |
78 °C |
78 °C |
30 min |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
18 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 g |
irish moss
|
|
Water Agt |
Boil |
15 min. |
|
5 g |
Phosphoric acid
|
|
Water Agt |
Mash |
75 min. |
|
5 g |
Phosphoric acid
|
|
Water Agt |
Sparge |
0 min. |
Priming
|
Method: co2
Amount: 0.5 bar
CO2 Level: 2.4 Volumes |
Target Water Profile
Balanced Profile
Notes
En esta cerveza, puede valer la pena probar una forma de cuchillo más avanzada:
55 grados durante 15 min (pasos de proteínas)
63 grados durante 45 minutos (paso de beta-amilasa)
72 grados durante 15 minutos (paso de alfa-amilasa)
77 grados durante 5 min (excelente)
O:
Mezcla de 66 grados durante 75 min. Excelente a 77 grados durante 5 minutos si tiene la oportunidad de aumentar la temperatura de la cuchilla.
Enfríe a 9 grados antes de lanzar la levadura.
Se logra una fermentación de 10 grados a 2/3 de FG (típicamente después de 10-14 días). Luego, aumente gradualmente (aproximadamente 1 grado por día) a 17 grados. Mantener a 18 grados durante 2-3 días. Luego baje a 10 grados o menos antes de tocar (total 20-28 días).
Opciones de levadura: WLP830, WLP838, rodamiento más seguro 34/70
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-07-26 21:51 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
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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