На середину мая планирую что-то такое:
German Rye
Roggenbier (German Rye Beer) (15 D)
Type: All Grain
Batch Size: 60,00 l
Boil Size: 66,40 l
Boil Time: 90 min
End of Boil Vol: 62,40 l
Final Bottling Vol: 55,00 l
Fermentation: Ale, Two Stage
7,50 kg Rye Malt (Weyermann) (3,0 SRM) Grain 1 51,4 %
5,50 kg Pale Malt (Weyermann) (3,3 SRM) Grain 2 37,7 %
1,40 kg Caramel Malt Dark (Hoepfner) (61,0 SRM) Grain 3 9,6 %
0,20 kg Chocolate Wheat (Weyermann) (415,0 SRM) Grain 4 1,4 %
33,00 g Magnum [12,00 %] - Boil 60,0 min Hop 5 15,3 IBUs
0,79 tsp Irish Moss (Boil 10,0 mins) Fining 6 -
30,00 g Hallertauer Mittelfrueh [4,00 %] - Boil 0,0 min Hop 7 0,0 IBUs
1,0 pkg Weihenstephan Weizen (Wyeast Labs #3068) [124,21 ml] Yeast 8 -
Est Original Gravity: 1,052 SG
Est Final Gravity: 1,015 SG
Estimated Alcohol by Vol: 4,8 %
Bitterness: 15,3 IBUs
Est Color: 14,3 SRM
Mash Name: Single Infusion, Full Body, Batch Sparge
Sparge Water: 40,02 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 14,60 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Mash PH: 5,20
Mash Step Add 15,00 l of water at 37,0 C 33,0 C 15 min
Mash In Add 33,00 l of water at 91,4 C 69,0 C 45 min
Sparge: Batch sparge with 3 steps (Drain mash tun , 20,01l, 20,01l) 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: 323,51 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2,3
Carbonation Used: Bottle with 323,51 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C