Views: 10 Author: Brewman Publish Time: 2021-09-05 Origin: Site
Brewman IPA Recipe
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|