Gul Katt
American IPA (14 B / BJCP 2008)
Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
---|---|---|---|---|---|---|---|
18,0 L | 90 min | 1.061 SG | 1.010 SG | 82 | 6,8% | 546 |
15 EBC
|
IBU | ABV | Kalorier/L | Färg |
---|---|---|---|
82 | 6,8% | 546 |
15 EBC
|
Namn | Mängd | % | Typ | Färg | |
---|---|---|---|---|---|
Pale Malt (Weyermann) | 3,60 kg | 74,4% | Malt |
7 EBC
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Typ:
Malt Pale base malt for all ales and lagers. Good general purpose malt. |
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Corn - Yellow, Flaked (Briess) | 1,00 kg | 20,7% | Malt |
3 EBC
|
|
Typ:
Malt produce a beer with a mild, less malty flavor
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Biscuit (Dingemans) | 0,24 kg | 5,0% | Malt |
44 EBC
|
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Typ:
Malt |
Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
---|---|---|---|---|---|---|---|---|
Centennial | 15 gr | 60 min | Kok | Pellets | 10,00% | 19,2 | 0,8 | |
Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
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Citra | 25 gr | 15 min | Kok | Pellets | 12,00% | 19,0 | 1,4 | |
Användning: Kok Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
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Nelson Sauvin | 25 gr | 15 min | Kok | Kottar | 12,00% | 17,3 | 1,4 | |
Användning: Kok Triploid variety bred from "Smoothcone" released in 2000. Oil profile said to taste like "fresh crushed gooseberries" similar to Sauvignon Blanc, giving it its name. Very fruity, citrusy - use in moderation.
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Citra | 35 gr | 5 min | Kok | Pellets | 12,00% | 10,7 | 1,9 | |
Användning: Kok Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
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Nelson Sauvin | 35 gr | 5 min | Kok | Kottar | 12,00% | 9,7 | 1,9 | |
Användning: Kok Triploid variety bred from "Smoothcone" released in 2000. Oil profile said to taste like "fresh crushed gooseberries" similar to Sauvignon Blanc, giving it its name. Very fruity, citrusy - use in moderation.
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Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
---|---|---|---|---|---|---|
Safale American | US-05 | DCL/Fermentis | Torr | 77% | 15°C - 24°C | |
Labb: DCL/Fermentis American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. |
Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
---|---|---|---|---|---|---|
Proteinrast | 50°C | 30 min | 2 min | Infusion | 19,00 L | |
Höjningstid: 2 min |
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Försockringsrast | 64°C | 75 min | 5 min | Temperatur | 0,00 L | |
Höjningstid: 5 min |
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Utmäskning | 76°C | 10 min | 5 min | Temperatur | 0,00 L | |
Höjningstid: 5 min |