Скачать с ютуб Belgian Dubbel Beer Recipe Writing Brewing & Style Guide with Co-fermentation в хорошем качестве

Belgian Dubbel Beer Recipe Writing Brewing & Style Guide with Co-fermentation

Belgian Dubbel - David Heath - Co-fermentation Version Brewfather link:- https://share.brewfather.app/XtNxPiwU... Type: All Grain IBU : 23 (Tinseth) Colour : 68 EBC Original Gravity : 1.058 Final Gravity : 1.005 Batch Size : 19 L/5 US LQ GALLONS Boil Time : 60 min Brewhouse Efficiency: 75% Mash Efficiency: 78.9% Fermentables 2.96kg / 6.48lbs - Pilsner 3.5 EBC (64%) 694g / 24.48oz - Candi Sugar, Dark 540 EBC (15%) 463g / 16.33oz - Munich 14 EBC (10%) 231g / 8.14oz - Special B 300 EBC (5%) 185g / 6.52oz - Carapils 3.9 EBC (4%) 93g / 3.28oz - Maize, Flaked 3.9 EBC (2%) If needed substitute the malts above with the closest you can find. Hops 60 min Saaz - (20 IBU) 15 min Saaz - (4 IBU) Use the IBU scores above with your own hops alpha acid percentage within brewing software. If you cannot obtain Czech Saaz then you may substitute with the following:- Polish Lublin, US Saaz, US Sterling, Tettnang Yeast (Both pitched at start) 1 pkg - Lallemand Voss Kveik 1 pkg - Fermentis Abbey Ale BE-256 If you do not wish to use co-fermentation then just use the Abbey ale yeast. Mash Profile Two step plus mash out 62 °C/143.6 °F - 30 min - Mash 1 68 °C/154 °F - 30 min - Mash 2 75 °C/167 °F - 10 min - Mash out Fermentation Profile Ale 20°C/ 68°F 14 days - Primary - It is highly likely that the fermenation will be over before 14 days. You can transfer the beer after 3 days with a consistent final gravity. Raise the temperature towards then end to 23°C/ 73°F as directed in the video. Channel links:- facebook.com/groups/Brewbeer https://www.teespring.com/stores/davi... Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae