Kirsebær Syrlig Fruktøl

All Grain Recipe

Submitted By: Vetland (Shared)
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Brewer: Ytre Randesund Brygghus
Batch Size: 6.60 galStyle: Gueuze (17E)
Boil Size: 7.37 galStyle Guide: BJCP 2008
Color: 5.7 SRMEquipment: Ytre Randesund Brygghus
Bitterness: 27.9 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 0.37 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
1 lbs 1.64 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2
1 lbs 1.64 oz Oats, Malted (1.0 SRM) Grain 3
7.05 oz Wheat Malt, Bel (2.0 SRM) Grain 4
1.06 oz Northern Brewer [8.5%] - Boil 60 min Hops 5
0.35 oz East Kent Goldings (EKG) [5.0%] - Boil 10 min Hops 6
1.00 kg Lactose (Boil 0 min) Misc 7
1.0 pkgs California Ale (White Labs #WLP001) Yeast 8
1.0 pkgs Lactobacillus Brevis (White Labs #WLP672) Yeast 9
1.32 tsp Yeast Nutrient (Primary 3 days) Misc 10
1.32 mg Oxygen for fermentation (Primary 0 min) Misc 11
3.00 kg Kirsebær purre (Secondary 0 min) Misc 12

Notes

- mesk vørter - kok 10 min - kjøl til 40 grader - tilsett melkesyre ( bare litt ) for å senke pH til ca 4,5 - tilsett lacto bakterier, bruk CO2 for å fjerne O2 fra dunk - ferdig etter 1-2 dager på 40 grader - mål pH til ca 3,5 ( under 3,2 gir vansker for gjæren å jobbe) - kok vørter i 60 min ( 90 min for pils ) - tilsett gjærnæring - tilsett O2 i gjøringsdunk - tilsett rikelig med gjær.

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