Mailer de Grade


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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 .

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