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Keptinis-Koduolu
Specialty Beer • All Grain • 12 gal
It's beer
October 4, 2018 am 11:20am
0.0/5.0 0 ratings
Ingredients (All Grain, 12 gal)
- 4.41 lbs
Rye Malt; Weyermann®
Rye Malt; Weyermann®
German-grown top-quality rye (2004 harvest). Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.
- 2.35 lbs
Floor-Malted Bohemian Pilsner Malt; Weyermann®
Floor-Malted Bohemian Pilsner Malt; Weyermann®
Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils/Pilsner/Pilsener) as well as low-alcohol, “light”, and ales.
- 15.5 lbs
Pale Ale 2RS Malt; Castle Malting
Pale Ale 2RS Malt; Castle Malting
Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.
- 10 lbs
Pilsner Malt; Rahr
Pilsner Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- 0.87 lbs
Rye (Pregelatinized Flakes); Briess
Rye (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Rye Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Rye Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Pregelatinized Rye Flakes are made from choice rye that is guaranteed ergo-free. Rye Flakes contribute a very clean, distinctive rye flavor. • Use up to 40% as a cereal adjunct in the total grist to create Rye Beer. • Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.
- 0.33 lbs
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- 1.5 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 2 oz
Crystal - 7.0 AA% whole; boiled 45 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 2 oz
Crystal - 7.0 AA% whole; boiled 35 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 4 g
Corriander crushed - (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
White Labs WLP028 Edinburgh Scottish Ale
White Labs WLP028 Edinburgh Scottish Ale
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Notes
Rye, Pills and adjuncts reverse mashed (155F, 135F, 120F) by cereal mash and malt additions to bring temp down. Form 7 disk shaped loaves and bake in brick oven at 700F. for 20 minutes and then 350F for 2 hours. Freeze loaves in cryovac bags for later use. Long mash: Break-up rye cakes and mash with pilsner malt. Thin mash. Mash-in at 120 for Glucan rest and then rise with RIMS to 155. 1 hour mash. Allow to ferment for 24 hours and temp set at 65F. Pitch yeast Rack to secondary and condition at 60 F. for 1 month+
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 7.6 SRM | 1 - 50 | |
| Alcohol: | 7.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 36.6 IBU | 0 - 100 | |
Discussion
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