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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
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Matrix_G

Porter con rimanenze

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Ciao a tutti,

Per riprendere l'attività brassicola, volevo dar fondo a dei malti che mi sono rimasti dal passato (tranne il Pale che comprerò fresco per avere enzimi attivi). Come ricetta, visto quello che ho, avrei pensato ad una Porter, che ne pensate?

Robust Porter
Brewer:
Type: All Grain

IBU : 33.5 (Tinseth)
Color : 55.4 EBC
BU/GU : 61%
Carbonation : 2.3 CO2-vol
Original Gravity : 1.055
Final Gravity : 1.014
Batch Size : 20 L
Boil Size : 25.88 L
Boil Time : 60 min
Mash Water : 31.94 L
Sparge Water: 0 L
Total Water : 31.94 L
Efficiency: 70%

Fermentables
4000 g - Pale Malt 6 EBC (79.9%)
335 g - Chocolate Malt 886.5 EBC (6.7%)
320 g - Caramunich-II 120 EBC (6.4%)
240 g - Biscuit Malt 45.3 EBC (4.8%)
110 g - Aromatic Malt 51.2 EBC (2.2%)
Hops (10 g)
60 min - 15 g - Columbus 15.1% AA
15 min - 10 g - Columbus 15.1% AA
Yeast
0.5 pkg - Fermentis SafAle S04
Mash Profile
eBiab - 1 Step
67 °C - 70 min
78 °C - 15 min
Fermentation Profile
Ale
23 °C - 14 days - Primary

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