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Views: 10 Author: Brewman Publish Time: 2021-09-05 Origin: Site
Brewman IPA Recipe
Ingredients:
fusco- malt ratio: 4%-5%
undertint malt ratio: 95%-96%
IPA brewing process:
| Step 1 | Undertint malt crush husk and not broken |
| Step 2 | malt must smash |
| Step 3 | The first time pour into malt mixing evenly, put in malt into mash tank, then stir evenly static, 50℃ for 30 minutes. |
| Step 4 | Malt: water 1:3.5---4 |
| Step 5 | When you pour into the malt in the mash tank, keep the temperature 50℃ for 30 minutes. |
| Rise the temperature to 62 ℃ and keep this temperature for 30 minutes. | |
| Rise the temperature 72℃ and keep this temperature for 20 minutes. | |
| Rise the temperature to 82℃ and wait to filter. | |
| Step 9 | static end reflux wort clear start wort filtration |
| Step 10 | The sparge time is 78℃, the water 3 times to add. |
| Step 11 | Finishing the lauter, the wort is full of boiling pot |
| Step 12 | Start to boiling the wort in boiling pot. |
| Step 13 | When the wort start to boiling , add the bitter hop 30g/ 100l wort. |
| Step 14 | After the wort boiling 30 minutes, add the fragrant hop15g/100l wort. |
| Step 15 | 10 minutes before the end of boiling, add the fragrant hop15g/100l in the wort. |
| Step 16 | The time is 60 minutes when the wort start to boiling and finish the boiling. |
| Step 17 | The wort in the boiling pot make the whirlpool 15 minutes, and then 30 minutes precipitation. |
| Step 18 | Please exhaust the hot coagulated of boiling tun |
| Step 19 | Cooling wort |
| Step 20 | The wort need to cooling until 12 degree. |
| Step 21 | Add yeast, the type of yeast is S-189( Bottom yeast of Barl ey beer). Please add yeast of 80g, if the fermenter capacity is 100L, so the scale of yeast and capacity of fermenter is 4:5. |
| Step 22 | And you also need add moisture yeast 1L, if the fermenter is 10 0L. Then add O2 for wort keep 5-10mins. |
| Step 23 | After the fermenter is full, please keep 20 hours, then Emiss ions coagulum. |
| Step 24 | When temperature of fermenter is 12 degree. |
| Step 25 | Please test the wort degree every day, but the fermenter is full. |
| Step 26 | When the wort degree is get 3.8-4.2ºP, please up the pressure to 0.1Mpa. |
| Step 27 | Please restore of diacetyl when the temperature of fermenter up to 13 degree. |
| Step 28 | After one day of up the pressure in fermenter, then you could recycling or exhaust yeast. |
| Step 29 | After 7 days of restore of diacetyl, please take a taste. If you feel no smell with diacetyl, then drop the temperature. If there is smell with diacetyl, please delay 1-3 days, then drop the temperature. |
| Step 30 | When temperature is 2 degree, just take the beer, it is ok. |
| Step 31 | Finally, please exhaust the yeast of bottom fermenter one time three day |
