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  • Prepare For Brewing: Mash Ingredients

    Transféré par

    Eduardo Leslão
    14 vues2 pages
    This document provides the recipe and process for an all grain ale to be brewed on May 30, 2015. The recipe includes 6 kg of pale ale malt, 0.5 kg of flaked barley, and 0.5 kg of Melano malt. The mash consists of a protein rest, saccharification rest, and mash out. 24 g of Columbus hops and 20 g of Cascade hops are added during the 60 minute boil. Fermentation includes a 7 day primary and 10 day secondary fermentation. The beer is then dry hopped, bottled with sugar for carbonation, and aged for 8 days before drinking.

    Description originale:

    Receita cerveja APA

    Titre original

    First Beer APA

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    This document provides the recipe and process for an all grain ale to be brewed on May 30, 2015. The recipe includes 6 kg of pale ale malt, 0.5 kg of flaked barley, and 0.5 kg of Melano malt. The mash consists of a protein rest, saccharification rest, and mash out. 24 g of Columbus hops and 20 g of Cascade hops are added during the 60 minute boil. Fermentation includes a 7 day primary and 10 day secondary fermentation. The beer is then dry hopped, bottled with sugar for carbonation, and aged for 8 days before drinking.

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    © All Rights Reserved
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    14 vues2 pages

    Prepare For Brewing: Mash Ingredients

    Transféré par

    Eduardo Leslão
    This document provides the recipe and process for an all grain ale to be brewed on May 30, 2015. The recipe includes 6 kg of pale ale malt, 0.5 kg of flaked barley, and 0.5 kg of Melano malt. The mash consists of a protein rest, saccharification rest, and mash out. 24 g of Columbus hops and 20 g of Cascade hops are added during the 60 minute boil. Fermentation includes a 7 day primary and 10 day secondary fermentation. The beer is then dry hopped, bottled with sugar for carbonation, and aged for 8 days before drinking.

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    sur 2

    Pgina 1 de 2

    Type: All Grain


    Batch Size: 29,00 l
    Boil Size: 36,72 l
    Boil Time: 60 min
    End of Boil Vol: 31,72 l
    Final Bottling Vol: 27,00 l
    Fermentation: Ale, Two Stage
    Taste Notes:

    Date: 30 May 2015


    Brewer: Bazoni
    Asst Brewer:
    Equipment: Bazoni Equip 27L
    Efficiency: 72,00 %
    Est Mash Efficiency: 75,7 %
    Taste Rating: 30,0

    Prepare for Brewing


    Clean and Prepare Brewing Equipment
    Total Water Needed: 46,23 l

    Mash or Steep Grains

    Mash Ingredients
    Amt
    6,00 kg
    0,50 kg
    0,50 kg

    Name
    Chateau Pale Ale (4,1 SRM)
    Barley, Flaked (1,7 SRM)
    Chateau Melano (40,6 SRM)

    Type
    Grain
    Grain
    Grain

    #
    1
    2
    3

    %/IBU
    85,7 %
    7,1 %
    7,1 %

    Mash Steps
    Name

    Description

    Protein Rest
    Saccharification
    Mash Out

    Add 20,76 l of water at 53,6 C


    Add 0,00 l of water and heat to 67,0 C over 15 min
    Heat to 78,0 C over 10 min

    Step
    Temperature
    50,0 C
    67,0 C
    78,0 C

    Step Time
    30 min
    75 min
    10 min

    Fly sparge with 25,47 l water at 78,0 C


    Add water to achieve boil volume of 36,72 l
    Estimated pre-boil gravity is 10,935 Plato

    Boil Ingredients
    Amt
    24,00 g
    20,00 g
    30,00 g

    Name
    Columbus (Tomahawk) [14,00 %] - Boil 60,0 min
    Cascade [5,50 %] - Boil 10,0 min
    Cascade [5,50 %] - Boil 0,0 min

    Type
    Hop
    Hop
    Hop

    #
    4
    5
    6

    %/IBU
    29,4 IBUs
    3,5 IBUs
    0,0 IBUs

    Type
    Yeast

    #
    7

    %/IBU
    -

    Estimated Post Boil Vol: 31,72 l and Est Post Boil Gravity: 13,052 Plato

    Cool and Transfer Wort


    Cool wort to fermentation temperature
    Transfer wort to fermenter
    Add water if needed to achieve final volume of 29,00 l

    Pitch Yeast and Measure Gravity and Volume

    Fermentation Ingredients
    Amt
    1,0 pkg

    Name
    Safale American (DCL/Fermentis #US-05) [50,28 ml]

    Measure Actual Original Gravity _______ (Target: 13,052 Plato)


    Measure Actual Batch Volume _______ (Target: 29,00 l)
    Add water if needed to achieve final volume of 29,00 l

    Fermentation

    You created this PDF from an application that is not licensed to print to novaPDF printer (http://www.novapdf.com)
    30/05/2015

    Pgina 2 de 2

    30 May 2015 - Primary Fermentation (7,00 days at 18,0 C ending at 18,0 C)


    06 Jun 2015 - Secondary Fermentation (10,00 days at 4,0 C ending at 4,0 C)

    Dry Hop and Bottle/Keg


    Measure Final Gravity: _________ (Estimate: 3,039 Plato)
    Date Bottled/Kegged: 16 Jun 2015 - Carbonation: Bottle with 144,51 g Table Sugar
    Age beer for 8,00 days at 20,0 C
    24 Jun 2015 - Drink and enjoy!

    Notes

    You created this PDF from an application that is not licensed to print to novaPDF printer (http://www.novapdf.com)
    30/05/2015

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