05-09-2013, 03:51
il malto rauch ha bisogno di una semplice mescita o infusione, senza particolari accorgimenti o senza l'aggiunta di altri malti... a differenza dei fiocchi i quali hanno bisogno di malto base durante l'infusione.
Fuller’s London Pride clone
(5 gallons/19 L, extract with grains)
OG = 1.048 FG = 1.012
IBU = 33
SRM = 14
ABV = 4.7%
Ingredients
6.6 lbs. (3.0 kg) Muntons Light liquid malt extract
14 oz. (0.40 kg) crystal malt (75 °L)
5.83 AAU Target hops (60 min)
(0.53 oz./15 g of 11% alpha acids)
2.63 AAU Challenger hops (15 min)
(0.35 oz./9.9 g of 7.5% alpha acids)
2.98 AAU Northdown hops (15 min)
(0.35 oz./9.9 g of 8.5% alpha acids)
1 tsp Irish moss
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
Step by Step
Steep crystal malt at 153 °F (67 °C) in 3 quarts (2.8 L) for 45 minutes. Add liquid malt extract and water to make 3.0 gallons (11 L). Boil for 60 minutes, adding hops at the times indicated. Cool wort and transfer to fermenter. Pitch yeast and ferment at 68 °F (20 °C).
se hai bisogno di una traduzione dimmelo
Fuller’s London Pride clone
(5 gallons/19 L, extract with grains)
OG = 1.048 FG = 1.012
IBU = 33
SRM = 14
ABV = 4.7%
Ingredients
6.6 lbs. (3.0 kg) Muntons Light liquid malt extract
14 oz. (0.40 kg) crystal malt (75 °L)
5.83 AAU Target hops (60 min)
(0.53 oz./15 g of 11% alpha acids)
2.63 AAU Challenger hops (15 min)
(0.35 oz./9.9 g of 7.5% alpha acids)
2.98 AAU Northdown hops (15 min)
(0.35 oz./9.9 g of 8.5% alpha acids)
1 tsp Irish moss
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
Step by Step
Steep crystal malt at 153 °F (67 °C) in 3 quarts (2.8 L) for 45 minutes. Add liquid malt extract and water to make 3.0 gallons (11 L). Boil for 60 minutes, adding hops at the times indicated. Cool wort and transfer to fermenter. Pitch yeast and ferment at 68 °F (20 °C).
se hai bisogno di una traduzione dimmelo