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Witam! Wygrzebałem w sieci przepis na sklonowanie słynnego Old Foghorn Barleywine z Anchor Brewing. Jako, że to dopiero moja czwarta warka mam kilka pytań (na samym dole postu). Ale najpierw przepis:
"Anchor Old Foghorn Clone (All Grain)
21 lbs (9.45 kg) 2-Row Pale Malt
1 lb (0.45 kg) 80°L Crystal
Mash at 148° F (64° C) for 60 minutes with about 7 gallons (29 L) water to collect 6.5 gallons (24.6 L) of first wort. (You may need two lauter tuns to do this if you choose to do an all grain recipe. Drained mash can then be sparged with 175° [79° C] water into another kettle to produce a "small beer.")
2.0 oz (56 g) Cascade pellet hops, 5.75% alpha acid (first wort) 37 IBU
1.0 oz (28 g) Cascade pellet hops, 5.75% alpha acid (45 min.) 18.4 IBU
1.0 oz (28 g) Cascade pellet hops, 5.75% alpha acid (30 min.) 10.5 IBU
2.0 oz (56 g) Cascade pellet hops, 5.75% alpha acid (dry)
1 Whirlfloc tablet or 1 tsp (5 ml) Irish Moss (20 min.)
California Ale Yeast
Boil wort 60 to 90 minutes with hop additions above. Cool to 68° F (20° C) and pitch a generous amount of yeast (pitching the dregs of a previous 5 gallon batch is recommended) and aerate that sucker like nobody's business. ferment at 68°-72° F (20-22° C) rousing the yeast if fermentation appears to stall, for two or more weeks, then siphon into secondary. When gravity nears target final, siphon into another carboy onto dry hops and cold condition at 45° F (7° C) for 18 months. Package, condition and enjoy!
Original Gravity: 1.101 (25° P)
Final Gravity: 1.043 (11° P)
IBU: 65.9"
Pytania:
1. Czym najlepiej zastąpić 2-Row Pale Malt? Z tego co wiem w polskich sklepach dla piwowarów tego nie dostanę.
2. Interpretacja przepisu:jak rozumieć podane w nawiasach minuty dot. dodawania chmielu? 45min, 30 min PRZED KOŃCEM gotowania?
3. Co oznacza "80°L" w opisie słodu Crystal?
4. Czy przepis generalnie wygląda na sensowny dla bardziej doświadczonych piwowarów?
Z góry bardzo dziękuję za informacje!
"Anchor Old Foghorn Clone (All Grain)
21 lbs (9.45 kg) 2-Row Pale Malt
1 lb (0.45 kg) 80°L Crystal
Mash at 148° F (64° C) for 60 minutes with about 7 gallons (29 L) water to collect 6.5 gallons (24.6 L) of first wort. (You may need two lauter tuns to do this if you choose to do an all grain recipe. Drained mash can then be sparged with 175° [79° C] water into another kettle to produce a "small beer.")
2.0 oz (56 g) Cascade pellet hops, 5.75% alpha acid (first wort) 37 IBU
1.0 oz (28 g) Cascade pellet hops, 5.75% alpha acid (45 min.) 18.4 IBU
1.0 oz (28 g) Cascade pellet hops, 5.75% alpha acid (30 min.) 10.5 IBU
2.0 oz (56 g) Cascade pellet hops, 5.75% alpha acid (dry)
1 Whirlfloc tablet or 1 tsp (5 ml) Irish Moss (20 min.)
California Ale Yeast
Boil wort 60 to 90 minutes with hop additions above. Cool to 68° F (20° C) and pitch a generous amount of yeast (pitching the dregs of a previous 5 gallon batch is recommended) and aerate that sucker like nobody's business. ferment at 68°-72° F (20-22° C) rousing the yeast if fermentation appears to stall, for two or more weeks, then siphon into secondary. When gravity nears target final, siphon into another carboy onto dry hops and cold condition at 45° F (7° C) for 18 months. Package, condition and enjoy!
Original Gravity: 1.101 (25° P)
Final Gravity: 1.043 (11° P)
IBU: 65.9"
Pytania:
1. Czym najlepiej zastąpić 2-Row Pale Malt? Z tego co wiem w polskich sklepach dla piwowarów tego nie dostanę.
2. Interpretacja przepisu:jak rozumieć podane w nawiasach minuty dot. dodawania chmielu? 45min, 30 min PRZED KOŃCEM gotowania?
3. Co oznacza "80°L" w opisie słodu Crystal?
4. Czy przepis generalnie wygląda na sensowny dla bardziej doświadczonych piwowarów?
Z góry bardzo dziękuję za informacje!
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