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Cerveza de Abadia Oscura (Castle Malting) Belgian Dark Strong Ale (18 E) Date: 7 Sep 2012 Brewer: Avares Bara ‘sot Brewers Eauipment: Equipo 26 is Efcioney: 75,00 Est ash Efctency: 82.5% Farmentaion: Ae, Two Sage Taste Rating. 20,0 Taste Note: Prepare for Brewing (Clean and Prepare Brewing Equipment (O Total Water Needed: 37,141 Mash or Steep Grains Mash Ingredients a a Ties 70 om tM Ra BT ESSAY en free aoe er ony Ba 20 Seu ica San tie Tranche Sa San bao (0.74 kg ‘[CaramelCrystal Malt - 601 (60,0 SRM) ‘Grain 4 (14,0 % cin [shots Mat 2500 St ee Mash Steps Be Fa Pescon E Free Tine a 78 fear aRTT ps0 fom [zien heameeoCueriomn [soe—fioan fecarccas ean o0C aero a a fea 00Ceerionn eM C Fly sparge with 20,06 | water at 75,6 C © Add water to achieve boil volume of 28,601 © Retmatoa pre bod goy 1046 86 Boil Ingredients oe ee an Hater 70 5B eon ea S00 (Goa 56 603) ot LOD in i © Estimated Post Boil Vol: 22,88 | and Est Post Boil Gravity: 1,060.8 Cool and Transfer Wort © Co0I wort to termentation temperature O Transfer wort to fermenter C.Ade water if needed to achieve final volume of 20,00 1 Pitch Yeast and Measure Gravity and Volume (Measure Actual Original Gravity. (Target 1,060 86) (Measure Actual Batch Volume. (Target: 20,00 1) ©.Ade water if needed to achieve ral volume of 20,00 1 Fermentation 0.07 Sep 2012 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C) 11 Sep 2012 - Secondary Fermentation (10,00 days at 19,4 C ending at 18,4 C) Dry Hop and BoitlerKeg

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