Formulas
Yeast Name | S-04 |
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Boiling time: | 70mins |
Batch size: | 21L |
Initial Specific Gravity: | 1.035 |
Terminal weight: | 1.009 |
Liquor accuracy: | 3.43 |
IBU: | 26.77 |
SRM: | 11.23 |
Main fermentation days and temperatures: | 5-7daysmins 18℃-20℃ |
Number of days and temperature of second fermentation: | 3 weeks到5 weeks |
Special fermentation days and temperatures: | Dry casting for 5 days |
Strictly speaking, this is actually an English bitter beer. There are several versions of this beer, but the one Xi drank was the pub version of Cask Ale, which has a relatively low alcohol content, a medium-low sandy mouthfeel, and excellent balance. I've summarized what a wide range of my colleagues are saying about this wine: Styles: Cask Ale, English Bitter, English IPA Appearance: golden brown to amber in color, extremely clear, persistent creamy foam Flavor: herbal aroma, floral, caramel flavor, malt flavor is not noticeable. Aftertaste: slightly sweet and bitter, caramel, grassy, with a hint of oak in the aftertaste of the cask version. Body: medium, not too sandy mouthfeel. Taste: moderately bitter, slightly sweet. Overall: well balanced, excellent drinkability, low alcohol, light overall flavor, not the familiar IPA style. Welcome to study and exchange together Process Malt List: Pale Ale Malt: 2.1 kg Crystal Malt/Caramel Malt: 60L/150EBC 600g Caramel Amber Malt: 20L 300g Hops: Considering the ease of availability, hops suggest the use of Golding. Golding 5.4% 25 grams 60 minutes Boil Golding 5.4% 25 grams 10 minutes Boil Golidng 5.4% 25 grams 5 days dry cast Sugaring and boiling: 12L of sweetening water, sweetening temperature 67 degrees, sweetening time one hour. 15L 78 degree water wash tank Obtain 23-24L of wort for boiling End of boil to get 20-21L of wort Fermentation: Considering the fermentation and clarity of this wine, S04 is recommended on the ease of access to the yeast. After 5-7 days after the first fermentation, 20 grams of golding hops were put in, and the second fermentation was bottled after 5 days. The amount of sugar added is recommended to be 5 g/l. After the sugar fermentation the wine reaches an alcohol content of about 3.6. The second fermentation is recommended for 3-5 weeks. Note: Bottled versions for export have higher degrees typically around 5 degrees and are easier to clone for homebrews. About liquid filling machine, here is my another introduction post if you need. This recipe is designed to produce sugar with an efficiency of about 78%. Sugar yield is about 60-64% 5-7 days after putting in 20 grams of Golding hops The amount of sugar added is recommended to be 5 grams/liter, and after the sugar fermentation this wine reaches an alcohol level of about 3.6. The second fermentation is recommended for 3-5 weeks. Hope it can help you. Tell me what you guys think and if it is a good idea i make this thread as a continuously updating posts with more formulas. |