что то не могу найти тему по хугу. проще новую создать.
Witbier
Type: Зерновой Date: 26.04.2014
Batch Size (fermenter): 40,00 l Brewer: Батарейкин
Boil Size: 45,12 l Asst Brewer:
Boil Time: 90 min Equipment: 1_кастрюля 60литров
End of Boil Volume 42,12 l Brewhouse Efficiency: 70,00 %
Final Bottling Volume: 41,50 l Est Mash Efficiency 70,9 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30,0
Taste Notes:
Ingredients
Ingredients
Кол-во Название Тип № %/IBU
5,00 kg Pilsner (Weyermann) (3,3 EBC) Grain 1 55,6 %
3,00 kg Wheat, Flaked (3,2 EBC) Grain 2 33,3 %
1,00 kg Oats, Flaked (2,0 EBC) Grain 3 11,1 %
0,00 kg Corn Sugar (Dextrose) (0,0 EBC) Sugar 4 0,0 %
20,00 g Magnum [12,00 %] - Boil 60,0 min Hop 5 15,9 IBUs
0,79 tsp Irish Moss (Boil 10,0 mins) Fining 6 -
1,0 pkg Belgian Witbier (Wyeast Labs #3944) [124,21 ml] Yeast 7 -
Beer Profile
Est Original Gravity: 1,049 SG Measured Original Gravity: 1,046 SG
Est Final Gravity: 1,012 SG Measured Final Gravity: 1,010 SG
Estimated Alcohol by Vol: 4,8 % Actual Alcohol by Vol: 4,7 %
Bitterness: 15,9 IBUs Calories: 427,1 kcal/l
Est Color: 6,2 EBC
Mash Profile
Mash Name: BIAB, Pilsner Step Mash Total Grain Weight: 9,00 kg
Sparge Water: -0,00 l Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C Tun Temperature: 22,2 C
Adjust Temp for Equipment: TRUE Mash PH: 5,20
Mash Steps
Назв. Пояснения t°C паузы Время паузы
Acid Rest Add 51,89 l of water at 46,8 C 45,0 C 15 min
Protein Rest Add 0,37 l of water and heat to 52,0 C over 7 min 52,0 C 15 min
Saccharification 1 Add 0,37 l of water and heat to 63,0 C over 11 min 63,0 C 30 min
Saccharification 2 Heat to 72,0 C over 9 min 72,0 C 30 min
Mash Out Heat to 78,0 C over 6 min 78,0 C 10 min
опять же все примерно... экспромтом и взависимости от настроения ))))