birra artigianale

[theshamrock]

Finalmente sono riuscito a produrre la mia prima ricetta partial mash e+g di una weizenbock.

Sinceramente una bella faticata 6 ore compresa la pulizia finale....ma che soddisfazione.

Adesso sta gorgogliando che è una bellezza.....vi farò sapere il risultato!!

Vi posto la ricetta

weizenbock

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

17-D Wheat Beer, Weizenbock

Min OG: 1.066 Max OG: 1.080
Min IBU: 15 Max IBU: 30
Min Clr: 7 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 14.00
Total Grain (kg): 5.85
Anticipated OG: 1.070 Plato: 17.01
Anticipated SRM: 19.3
Anticipated IBU: 27.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 16.47 L
Pre-Boil Gravity: 1.098 SG 23.21 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
8.5 0.50 kg. Pale *****(2-row) Great Britain 1.038 8
8.5 0.50 kg. Flaked Corn (Maize) America 1.040 1
27.4 1.60 kg. Coopers LME - Light Australia 1.038 10
27.4 1.60 kg. Coopers LME - Wheat Australia 1.037 10
25.6 1.50 kg. CaraPilsner France 1.035 5
2.6 0.15 kg. Chocolate ***** Great Britain 1.034 475

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
34.00 g. Wye Challenger Plug 7.50 25.5 60 min.
23.00 g. Hallertau Hersbrucker Whole 2.40 1.4 15 min.
23.00 g. Hallertau Hersbrucker Whole 2.40 0.9 1 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale


Water Profile
-------------

Profile: Acqua Panna
Profile known for: Panna

Calcium(Ca): 32.9 ppm
Magnesium(Mg): 6.5 ppm
Sodium(Na): 6.4 ppm
Sulfate(SO4): 21.0 ppm
Chloride(Cl): 9.0 ppm
biCarbonate(HCO3): 106.0 ppm

pH: 7.90


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 2.65
Water Qts: 7.01 - Before Additional Infusions
Water L: 6.63 - Before Additional Infusions

L Water Per kg Grain: 2.50 - Before Additional Infusions

Saccharification Rest Temp : 64 Time: 60
Mash-out Rest Temp : 78 Time: 10
Sparge Temp : 0 Time: 0


Total Mash Volume L: 8.40 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

[Adv]

[docbirra]

una sola domanda perchè hai usato acqua Panna ???

[docbirra]

una sola domanda perchè hai usato acqua Panna ???

[theshamrock]

Campanilismo! E' quella della mia zona.

Per adesso sto usando questa in attesa delle analisi della sorgente vicino a casa mia.