Charlie Papazian’s Visionary Mild | Dark Mild

  • Lista de fermentables
  • 2,963 Kg - Malta Maris Otter (81.50%)
  • 0,335 Kg - Malta Crystal -120L (9.20%)
  • 0,335 Kg - Malta Brown (9.20%)
  • Lista de Lúpulos
  • 28 g. - East Kent Goldings (5.0% AA) (60 minutos) (18.5 IBU)
  • 7 g. - Northdown (9.0% AA) (60 minutos) (8.3 IBU)
  • 28 g. - East Kent Goldings (5.0% AA) (5 minutos) (3.7 IBU)
  • 35 g. - Lupulo salvaje (0.0% AA) (0 minutos)
  • 21 g. - Crystal (5.0% AA) (7 días) DryHop
  • Lista de Añadidos
  • 1 Unidades - Whirfloc (15 minutos) en el Hervido
  • Macerado
  • Descanso a 56 ºC durante 30 minutos
  • Conversión a 68 ºC durante 30 minutos
  • Mash Out a 75 ºC durante 15 minutos
  • Hervido
  • Hervido durante 60 minutos
  • Enfriado
  • Enfriado al apagar sin Hop Stand o Whirpool
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  • Litros: 21.0
  • DI: 1.040
  • DF: 1.009
  • IBU: 30.5
  • Alcohol: 4.16%
  • Color: 12.62 SRM
  • Levadura: WHITE LABS - WLP862 - Cry Havoc
  • Valoración
  • Valora

Descripción del autor

Receta extraída de la web de la AHA

Directions

A step infusion mash is employed to mash the grains. Add 8 quarts (7.6 L) of 140° F (60° C) water to the crushed grain, stir, stabilize, and hold the temperature at 132° F (56° C) for 30 minutes. Add 4 quarts (3.8 L) of boiling water, add heat to bring temperature up to 155° F (68° C), and hold for about 30 minutes. Raise temperature to 167° F (75° C), lauter, and sparge with 3.5 gallons (13.25 L) of 170° F (77° C) water. Collect about 5.5 gallons (21 L) of runoff. Add 60-minutes hops and bring to a full and vigorous boil.

The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After the boil is finished, add the steep-after-boiling hops. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 L) with additional cold water if necessary. Aerate the wort very well.

Pitch the yeast when temperature of wort is about 70° F (21°C). Ferment at about 70° F (21° C) for about one week or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55° F (12.5° C) for about one week. Prime with sugar and bottle or keg when complete.

https://www.homebrewersassociation.org/homebrew-recipe/charlies-visionary-mild/

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