|
|
Method: | All Grain |
Enter desired final yield (volume): |
6.00 kilograms |
Best Pale Ale Malz
|
66.7% of grist |
1.00 kilograms | 11.1% of grist | |
1.00 kilograms |
Best Weizenmalz hell
|
11.1% of grist |
1.00 kilograms |
Best Aromamalz
|
11.1% of grist |
0.00 kilograms | 0% of grist | |
0.00 kilograms | 0% of grist | |
0.00 kilograms | 0% of grist | |
9.00 kilograms | 100% of grist |
30.00 grams |
11,4% Pellets @ 75 minutes Type: Bittering Use: Boil |
330 AAUs |
50.00 grams |
5,8% Pellets @ 15 minutes Type: Bittering and Aroma Use: Aroma |
250 AAUs |
50.00 grams |
5,8% Pellets @ 2 minutes Type: Aroma Use: Aroma |
250 AAUs |
130.00 grams | Total Hop Weight | 830 AAUs |
Total Boil Time: | 90 minutes |
Name: | Burton Ale |
Manufacturer: | White Labs |
Product ID: | WLP023 |
Type: | Ale |
Flocculation: | Medium |
Attenuation: | 72% |
Temperature Range: | 20–23°C |
Amount: | 2500 ml |
Speidels Braumeister
Batch Size: | 50 liters | Boil Volume: | 65 liters |
Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | 10 liters |
Efficiency: | 80% | Mash Tun Weight: | 5 kilograms |
Hop Utilization: | 100% | Mash Tun Volume: | 30 liters |
Loss: | 5 liters | Mash Tun Specific Heat: | 0.12 Cal/gram per °C |
Hefestarter Maischeschema Brautag (Terrasse): 27.04. 10:00 Bier ist bereits voll im Gange; ca. 1 Plopp/Sek. 18:00 Temperatur steigt auf 21 °C. Im Gärraum ist es nicht kalt genug, 20:00 Hefe im Gärspund. Deckel ausgewechselt; neuen Deckel nur 28.04. 07:30 Hefeschaum hat sich gelegt. Gärfass wieder fest verschlossen Abfüllung 22.05.2014 20:15 FG: 1.010 Zuckerlake: 200 g Zucker --> 500 ml; 150 ml/Fass, 5 ml/0,5-l-Flasche Bier hatte ca. 16 °C bei der Abfüllung |
Primary: | 1 days @ 20° C |
Secondary: | 25 days @ 18° C |
0 Reviews | Submit a Review | Refresh Page |