English Barley Wine - Full Brew Day, Kegging and Force Carbonating
Автор: The Beer Engineer
Загружено: 2020-06-23
Просмотров: 1139
This delicious british barley wine features a deep sunset-orange colour, smells of cedarwood and orange and at 9 per cent alcohol is a force to be reckoned with. It has a delicate maltiness, hints of fresh nuts, orange and honey and finishes with a notable bitterness and harmonic vinous alcohol note.
Recipe:
VITALS:
Original Gravity: 19.9°P | 1.083
Bitterness: 41 IBU
OG/IBU: 0.5
Water:Grist: 3 L/kg | 1.45 qt/lbs
WATER:
Ca2+: 190 mg/L
Mg2+: 30 mg/L
Cl-: 150 mg/L
SO42-: 100 mg/L
MASH:
100% Maris Otter
52°C | 126°F for 15 min
63°C | 145°F for 45 min
72°C | 162°F for 25 min
78°C | 172°F for mash out
BOIL: 120 min
25 IBU of Admiral into first wort
8 IBU of East Kent Goldings @ 15 min
8 IBU of Sterling @ 10 min
0.2 g/L Irish Moss @ 10 min
0.5 g/L Yeast Nutrient @ 10 min
FERMENTATION:
WLP007 Dry English Ale Yeast
20°C | 68°F
4 g/L CO2 | 2 vols CO2
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