Bavarian IPA – Dahamm is dahoam
Unser Bier gebraut für den Schwabacher Regionalmarkt 1.10.2022
| Bavarian IPA | ||||||
| Sudhausausbeite | 65 | % | ||||
| Menge | 125 | L | ||||
| Stammwürze | 16.2 | % | ||||
| Alkohol | 6.7 | % | ||||
| Bittere | 59 | IBU | ||||
| Farbe | 14 | EBC | ||||
| CO2 | 5 | g/L | ||||
| Wasser | ||||||
| Hauptguss | 123.92 | L | ||||
| Nachguss | 54.14 | L | ||||
| Gesamt | 178.06 | L | ||||
| Schüttung | ||||||
| Pilsner Malz | 21.24 | kg | 60 | % | ||
| Münchner Malz I | 5.31 | kg | 15 | % | ||
| Wiener Malz | 5.31 | kg | 15 | % | ||
| Cara Münch II | 2.83 | kg | 8 | % | ||
| Sauermalz | 0.71 | kg | 2 | % | ||
| Gesamt | 35.41 | kg | ||||
| Maischeplan | ||||||
| Einmaischen | 57 | °C | ||||
| Eiweisrast | 57 | °C | 10 | Min | ||
| Kombirast | 67 | °C | 60 | Min | ||
| Verzuckerungsrast | 72 | °C | 10 | Min | ||
| Abmaischen | 78 | °C | 1 | Min | ||
| Kochen | 100 | °C | 90 | Min | ||
| Hopfengaben | ||||||
| Hallertauer Magnum | 16.5 | % | 75.1 | g | 80 | Min |
| Mandarina Bavaria | 10.5 | % | 34.2 | g | 30 | Min |
| Hallertauer Magnum | 16.5 | % | 80.7 | g | 30 | Min |
| Huell Melon | 6.1 | % | 100 | g | 5 | Min |
| Mandarina Bavaria | 10.5 | % | 37.1 | g | 5 | Min |
| Huell Melon | 6.1 | % | 297 | g | nach: 3 lang: 8 | Tage |
| Mandarina Bavaria | 10.5 | % | 162 | g | nach: 3 lang: 8 | Tage |
| Hallertauer Magnum | 16.5 | % | 67.5 | g | nach: 3 lang: 8 | Tage |
| Gärung/Reifung | ||||||
| Hefe | M20 Mangrove Jack’s – BAVARIAN WHEA | |||||
| Temperatur | 12 | °C | ||||
| EVG | 76 | % | ||||
| Gärung | 14 | Tage | ||||
| Reifung | 10 | Wochen |
Links:
https://github.com/sky4walk/brew_recipes/raw/master/BavarianIPA.bml