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1 rating • 1 ulasan
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Atur jumlah dan catatan
Stok: Sisa 1
Subtotal
Rp555.758
Imattonshop castle malting Dark Dubble Beer 20L kit malt hops yeast - malt n hops
Rp555.758
Pilih ukuran: malt n hops
- Kondisi: Baru
- Min. Pemesanan: 1 Buah
- Etalase: Homebrewing
Contact 0818549888 untuk pemesanan
resep sesuai 20 liter batch
ABV 7% Color 73 EBC Bitterness 28 IBU
Description
This beer is rich, dark, and sweet. The creamy head has the fragrance of specialty malts. The flavor is complex, fruity with a fresh-bitter finish. It is a balanced beer with a soft mouthfeel and a long, dry aftertaste.
Service:
Glass: Tulip beer glass
Temperature: 4-8°C
INGREDIENTS
MALT
Château Pilsen 2RS 2.78 kg
Château Wheat Blanc 0.2 kg
Château Cara Gold 0,84 kg
Château Special B 0,84 kg
HOPS
Magnum 16 g
Tettnang 16 g
YEAST
SafAle T-58 10 g (repacked) atau wb06
SafAle F-2 (Refermentation) 1g (not included)
SUGAR
Candy sugar dark (pieces) 0.1 kg (not included)
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.7 L/kg
Mash-in at 63°C
Rest for 50min at 63°C
Rise to 68°C at 1°C/min. Rest for 10min at 68°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add Magnum.
Hop Addition 2: After 55min add Tettnang.
Sugar: After 50min add sugar.
Whirlpool to remove the trub
Total evap 6.0% Batch size 100L OG 15.5oP Efficiency 85%
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 22°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 10 days.
Attenuation 82% FG 2.80oP
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8 volumes of CO2. The beer is ready to package and drink. Enjoy!
resep sesuai 20 liter batch
ABV 7% Color 73 EBC Bitterness 28 IBU
Description
This beer is rich, dark, and sweet. The creamy head has the fragrance of specialty malts. The flavor is complex, fruity with a fresh-bitter finish. It is a balanced beer with a soft mouthfeel and a long, dry aftertaste.
Service:
Glass: Tulip beer glass
Temperature: 4-8°C
INGREDIENTS
MALT
Château Pilsen 2RS 2.78 kg
Château Wheat Blanc 0.2 kg
Château Cara Gold 0,84 kg
Château Special B 0,84 kg
HOPS
Magnum 16 g
Tettnang 16 g
YEAST
SafAle T-58 10 g (repacked) atau wb06
SafAle F-2 (Refermentation) 1g (not included)
SUGAR
Candy sugar dark (pieces) 0.1 kg (not included)
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.7 L/kg
Mash-in at 63°C
Rest for 50min at 63°C
Rise to 68°C at 1°C/min. Rest for 10min at 68°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add Magnum.
Hop Addition 2: After 55min add Tettnang.
Sugar: After 50min add sugar.
Whirlpool to remove the trub
Total evap 6.0% Batch size 100L OG 15.5oP Efficiency 85%
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 22°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 10 days.
Attenuation 82% FG 2.80oP
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8 volumes of CO2. The beer is ready to package and drink. Enjoy!
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