Vunter Slaush ka pushka, Spieler in mein shushka ...
Так повелось, что пиво, которое я варю на новогодних каникулах называется Vunter Slaush. Это достаточно легкий ненавязчивый праздничный стаут, сварить который не составляет труда. Вчера утром всё было иначе. Я раскопал древний и любимый свой рецепт O'Гурьев стаута и решил заварить эту веселую кашу.
Не все ингредиенты были в наличии, но на то я и домашний пивовар, чтобы знать, как выходить из сложных ситуаций. Гречневые и перловые хлопья я заменил крупной собственноручно смолотой мукой, немного подправил засыпь, а овсяные хлопья остались овсяными хлопьями.
Так же сегодня у меня было два новых кандидата в падаваны, существенно повлиявших на стиль работы. Было весело и интересно. Надеюсь, не мне одному.
Варилось непросто, варилось забавно, варилось с огоньком. Сварился плотный, 18% стаут со сложным букетом и бродить он будет на дрожжах Баллантайнс при вовсе не элевых температурах — около 12°C.
Я так думаю, примерно в марте месяце будем снимать первые пробы, а сегодня я усталый и довольный ложусь спать.
Спасибо за внимание.
Ах, да! Вот рецепт:
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 9.05
Anticipated OG: 1.072 Plato: 17.50
Anticipated SRM: 23.5
Anticipated IBU: 115.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
56.9 5.15 kg. Finnish Light Finnland 1.036 2
22.1 2.00 kg. Vienna Malt Germany 1.037 3
3.3 0.30 kg. Flaked Oats America 1.033 2
2.2 0.20 kg. Barley Russia 1.032 2
2.2 0.20 kg. Buckwheat Russia 1.034 2
5.5 0.50 kg. Biscuit Malt Belgium 1.035 24
3.3 0.30 kg. Caramel Finnish 120 Finnland 1.034 60
4.4 0.40 kg. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. Hallertau Hersbrucker Whole 4.75 40.2 90 min.
100.00 g. Saazer Whole 4.30 41.4 60 min.
100.00 g. Saazer Whole 4.30 21.1 30 min.
100.00 g. Hersbrucker Pellet 4.50 12.7 15 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
2.00 gm Irish Moss Fining 15 Min.(boil)
Yeast
-----
DCL Yeast US-05 Amercan Ale/Chico
Water Profile
-------------
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Name: Gm_RIS_40_50_60_70
Total Grain kg: 9.05
Total Water Qts: 15.85 - Before Additional Infusions
Total Water L: 15.00 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 27.17 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Glucan/Enzyme Prep 5 30 40 40 Infuse 43 15.00 1.66
Proteolytic 5 60 52 52 Infuse 98 4.75 2.18
Beta Amylase 2 90 60 59 Infuse 98 5.19 2.76
Alpha Amylase 60 60 69 68 Decoc 99 8.37 2.07 (Decoc Thickness)
Mashout 10 10 80 80 Decoc 99 12.46 2.07 (Decoc Thickness)
Total Water Qts: 26.35 - After Additional Infusions
Total Water L: 24.94 - After Additional Infusions
Total Mash Volume L: 30.98 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
Я так думаю, примерно в марте месяце будем снимать первые пробы, а сегодня я усталый и довольный ложусь спать.
Спасибо за внимание.
Ах, да! Вот рецепт:
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 9.05
Anticipated OG: 1.072 Plato: 17.50
Anticipated SRM: 23.5
Anticipated IBU: 115.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
56.9 5.15 kg. Finnish Light Finnland 1.036 2
22.1 2.00 kg. Vienna Malt Germany 1.037 3
3.3 0.30 kg. Flaked Oats America 1.033 2
2.2 0.20 kg. Barley Russia 1.032 2
2.2 0.20 kg. Buckwheat Russia 1.034 2
5.5 0.50 kg. Biscuit Malt Belgium 1.035 24
3.3 0.30 kg. Caramel Finnish 120 Finnland 1.034 60
4.4 0.40 kg. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. Hallertau Hersbrucker Whole 4.75 40.2 90 min.
100.00 g. Saazer Whole 4.30 41.4 60 min.
100.00 g. Saazer Whole 4.30 21.1 30 min.
100.00 g. Hersbrucker Pellet 4.50 12.7 15 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
2.00 gm Irish Moss Fining 15 Min.(boil)
Yeast
-----
DCL Yeast US-05 Amercan Ale/Chico
Water Profile
-------------
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Name: Gm_RIS_40_50_60_70
Total Grain kg: 9.05
Total Water Qts: 15.85 - Before Additional Infusions
Total Water L: 15.00 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 27.17 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Glucan/Enzyme Prep 5 30 40 40 Infuse 43 15.00 1.66
Proteolytic 5 60 52 52 Infuse 98 4.75 2.18
Beta Amylase 2 90 60 59 Infuse 98 5.19 2.76
Alpha Amylase 60 60 69 68 Decoc 99 8.37 2.07 (Decoc Thickness)
Mashout 10 10 80 80 Decoc 99 12.46 2.07 (Decoc Thickness)
Total Water Qts: 26.35 - After Additional Infusions
Total Water L: 24.94 - After Additional Infusions
Total Mash Volume L: 30.98 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
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