Вот окончательный рецепт:
Borderline Rye
Roggenbier (German Rye Beer) (15 D)
Type: All Grain
Batch Size: 60,00 l
Boil Size: 64,32 l
Boil Time: 90 min
End of Boil Vol: 60,32 l
Final Bottling Vol: 55,00 l
Fermentation: Ale, Two Stage
Date: 18 May 2014
Brewer: G&R
Asst Brewer:
Equipment: 55 l bottling
Efficiency: 72,00 %
Est Mash Efficiency: 75,6 %
Taste Rating:
Ingredients
7,50 kg Rye Malt (Weyermann) (3,0 SRM) Grain 1 48,4 %
3,00 kg Pale Malt (Weyermann) (3,3 SRM) Grain 2 19,4 %
2,50 kg Caramel Malt Dark (Hoepfner) (61,0 SRM) Grain 3 16,1 %
2,50 kg Munich Malt (Hoepfner) (9,0 SRM) Grain 4 16,1 %
35,00 g Magnum [12,00 %] - Boil 60,0 min Hop 5 16,8 IBUs
0,79 tsp Irish Moss (Boil 10,0 mins) Fining 6 -
100,00 g Saaz [3,00 %] - Boil 5,0 min Hop 7 2,4 IBUs
1,0 pkg Weihenstephan Weizen (Wyeast Labs #3068) [124,21 ml] Yeast 8 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1,051 SG
Est Final Gravity: 1,015 SG
Estimated Alcohol by Vol: 4,8 %
Bitterness: 19,2 IBUs
Est Color: 14,5 SRM
Measured Original Gravity: 1,051 SG
Measured Final Gravity:
Actual Alcohol by Vol:
Mash Profile
Mash Name: Double Infusion, Full Body
Sparge Water: 39,86 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 15,50 kg
Grain Temperature: 20,0 C
Tun Temperature: 20,0 C
Mash PH: 5,20
Mash Steps
fer Add 16,33 l of water at 51,3 C 43,0 C 15 min
prot Add 3,95 l of water at 89,4 C 50,0 C 20 min
sach Add 22,70 l of water at 90,9 C 69,0 C 10 min
Sparge: Fly sparge with 39,86 l water at 75,6 C
Mash Notes: A full bodied mash profile for beers requiring a protein rest. Used for beer with large portions of unmodified adjuncts such as unmalted wheat.
Carbonation Type: Bottle
Pressure/Weight: 323,51 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Маленько прощёлкал с горечью. Будет ~24 IBU. Надеюсь, что это пиво не сильно испортит. Вторые сутки в ферментере: запах замечательный.