Сегодня разлили на карбонизацию:
Borderline S Stout
Sweet Stout (13 B)
Type: All Grain
Batch Size: 60,00 l
Boil Size: 66,32 l
Boil Time: 60 min
End of Boil Vol: 60,32 l
Final Bottling Vol: 55,00 l
Fermentation: Ale, Two Stage
Date: 23 Mar 2014
Brewer: G&R
Asst Brewer:
Equipment: 55 l bottling
Efficiency: 75,00 %
Est Mash Efficiency: 81,6 %
Taste Rating: 30,0
11,54 kg Pale Malt (2 Row) US (2,0 SRM) Grain 1 70,0 %
1,73 kg Caramel Malt Dark (Hoepfner) (61,0 SRM) Grain 2 10,5 %
1,65 kg Roasted Barley (Weyermann) (410,0 SRM) Grain 3 10,0 %
0,85 kg Carapils (Hoepfner) (2,0 SRM) Grain 4 5,2 %
0,70 kg Pale Liquid Extract (8,0 SRM) Extract 5 4,2 %
71,00 g Northern Brewer [12,00 %] - Boil 60,0 min Hop 6 30,3 IBUs
0,79 tsp Irish Moss (Boil 10,0 mins) Fining 7 -
3,2 pkg English Ale (White Labs #WLP002) [35,49 ml] Yeast 8 -
Est Original Gravity: 1,061 SG
Est Final Gravity: 1,024 SG
Estimated Alcohol by Vol: 4,9 %
Bitterness: 30,3 IBUs
Est Color: 36,1 SRM
Measured Original Gravity: 1,061 SG
Measured Final Gravity: 1,018 SG
Actual Alcohol by Vol: 5,7 %
Calories: 583,4 kcal/l
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge
Sparge Water: 50,69 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 16,48 kg
Grain Temperature: 16,0 C
Tun Temperature: 16,0 C
Mash PH: 5,20
Mash In Add 39,43 l of water at 78,2 C 70,0 C 45 min
Sparge: Batch sparge with 3 steps (1,15l, 24,77l, 24,77l) of 75,6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation Type: Bottle
Pressure/Weight: 497,71 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2,3
Carbonation Used: Bottle with 497,71 g Dry Malt Extract
Age for: 30,00 days
Storage Temperature: 18,3 C
Получилось КП 1,020 вместо задуманных 1,024,но вкусно - очень. Посмотрим, что будет после карбона.