Supersita Inviata 2008 Agosto 28 Segnala Share Inviata 2008 Agosto 28 Presa da: http://www.lg-design.it/forumbirramia/inde...6df5d081626794f mailer de garde A ProMash Recipe Report BJCP Style and Style Guidelines 19-C Belgian & French Ale, Biere de Garde Min OG: 1.060 Max OG: 1.080 Min IBU: 20 Max IBU: 35 Min Clr: 5 Max Clr: 18 Color in SRM, Lovibond Recipe Specifics Batch Size (L): 22.00 Wort Size (L): 22.00 Total Grain (kg): 8.77 Anticipated OG: 1.072 Plato: 17.49 Anticipated SRM: 15.3 Anticipated IBU: 29.0 Brewhouse Efficiency: 62 % Wort Boil Time: 90 Minutes Pre-Boil Amounts Evaporation Rate: 5.00 Percent Per Hour Pre-Boil Wort Size: 23.78 L Pre-Boil Gravity: 1.066 SG 16.25 Plato Formulas Used Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg % Yield Type used in Gravity Prediction: Coarse Grind As Is. Color Formula Used: Morey Hop IBU Formula Used: Rager Grain/Extract/Sugar % Amount Name Origin Potential SRM 1.9 0.17 kg. Brown Sugar Generic 99.55 4 79.8 7.00 kg. Pale *****(2-row) Belgium 75.43 3 8.0 0.70 kg. Amber ***** Great Britain 65.04 35 3.4 0.30 kg. Crystal 55L Great Britian 69.19 55 2.3 0.20 kg. Flaked Barley America 65.04 2 2.3 0.20 kg. Cara-Pils Dextrine ***** 67.12 2 2.3 0.20 kg. CaraMunich ***** Belgium 67.12 75 Potential represented as Yield, Coarse Grind As Is. Hops Amount Name Form Alpha IBU Boil Time 60.00 g. Czech Saaz Whole 3.50 28.3 90 min 5.00 g. Czech Saaz Whole 3.50 0.7 20 min Yeast **************** 3787 Trappist High Gravity Mash Schedule Mash Type: Single Step Grain kg: 8.60 Water Qts: 27.29 Before Additional Infusions Water L: 25.83 Before Additional Infusions L Water Per kg Grain: 3.00 Before Additional Infusions Rest Temp Time Saccharification Rest: 66 60 Min Mash-out Rest: 78 5 Min Sparge: 79 0 Min Total Mash Volume L: 31.57 - Dough-In Infusion Only All temperature measurements are degrees Celsius. La Mailer de Garde ha una OG di 1072 e Fg 1018 eff bassissima 62% alc 7,2% 22lt ha fermentato una settimana a 20° e un'altra sett a 18° l'imbottigliamento è stato il 1 novembre. ed ha maturato 2 mesi a 15° e credo debba ancora affinarsi . Link al commento Condividi su altri siti More sharing options...
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