Receptas / Kalifornija
Informacija
Kiekis:
23 litrai
Efektyvumas:
77 %
Stilius:
Aludaris:
kiela Receptas sukurtas:
2017 m. gruodžio 21 d.
Receptas modifikuotas:
2021 m. birželio 25 d.
Parametrai
|
OG:
1.063
|
|
|
FG:
1.016
|
|
|
ABV:
6.2 %
|
|
|
IBU:
22
|
|
|
EBC:
11
|
|
|
IBU/OG:
0.35
|
jaučiami apyniai, dominuoja salyklas
|
Fermentuojamos medžiagos
| Pavadinimas | Spalva (EBC) | Kiekis (kg) | Kiekis (%) |
|---|---|---|---|
| BEST Pilsen salyklas | 4.0 | 5.500 | 89.9 |
| BEST Caramel Light salyklas | 30.0 | 0.500 | 8.2 |
| Avižiniai dribsniai | 4.0 | 0.120 | 2.0 |
| 6.120 |
Apyniai
| Pavadinimas | AA (%) | Kiekis (g) | Laikas |
|---|---|---|---|
| Magnum | 13.0 | 16 | 60 |
| Hallertau Mittelfruh | 3.5 | 20 | 15 |
| 36 |
Mielės
| Pavadinimas | Kiekis (g) | Atenuacija (%) |
|---|---|---|
| Lallemand Danstar BRY-97 American West Coast | 12.0 | 75 |
Priedai
| Pavadinimas | Kiekis | Paskirtis | Laikas |
|---|---|---|---|
| Airiška kerpena | 5.0 g | Virimui | 15 min. |
Pastabos
24 l vandens
42˚C – 15 min (dribsniai)
62˚C - 40 min
72˚C – 10 min
78˚C - 15 min
Pasiekus temp tekinam 10 l ir perliejam 5 l, paracirkuliuojam ir į pauzės pabaigą tekinam likutį.
Fermentuojam prie kambario temp
Stiliaus aprašymas: https://www.beeradvocate.com/beer/style/132/
The California Common, or Steam Beer, is a unique 100% American style lager. It's usually brewed with a special strain of lager yeast that works better at warmer temperatures. This method dates back to the late 1800's in California when refrigeration was a great luxury. The brewers back then had to improvise to cool the beer down, so shallow fermenters were used. So in a way the lager yeast was trained to ferment quicker at warmer temperatures.
42˚C – 15 min (dribsniai)
62˚C - 40 min
72˚C – 10 min
78˚C - 15 min
Pasiekus temp tekinam 10 l ir perliejam 5 l, paracirkuliuojam ir į pauzės pabaigą tekinam likutį.
Fermentuojam prie kambario temp
Stiliaus aprašymas: https://www.beeradvocate.com/beer/style/132/
The California Common, or Steam Beer, is a unique 100% American style lager. It's usually brewed with a special strain of lager yeast that works better at warmer temperatures. This method dates back to the late 1800's in California when refrigeration was a great luxury. The brewers back then had to improvise to cool the beer down, so shallow fermenters were used. So in a way the lager yeast was trained to ferment quicker at warmer temperatures.
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