sorta_i_classificaczia_piva:barley_wine
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| Предыдущая версия справа и слеваПредыдущая версияСледующая версия | Предыдущая версия | ||
| sorta_i_classificaczia_piva:barley_wine [2014/03/28 07:29] – cocademon | sorta_i_classificaczia_piva:barley_wine [2014/03/28 13:08] (текущий) – cocademon | ||
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| Строка 136: | Строка 136: | ||
| (19 L). Add dried malt extract with 30 minutes left in boil. Add hops according to the schedule given in the recipe. Add Irish moss with 15 minutes remaining in the boil. After the boil, chill the wort to 68 °F (20 °C), aerate well and pitch sediment from yeast starter. Let ferment at 68 °F (20 °C). Rack to secondary, add sugar and yeast nutrient and let sit for two weeks at 65–68 °F (18–20 °C). If possible, bulk condition at 40–45 °F (4.4–7.2 °C) for two to three months. Bottle or keg, minimizing any splashing or other aeration of the beer. | (19 L). Add dried malt extract with 30 minutes left in boil. Add hops according to the schedule given in the recipe. Add Irish moss with 15 minutes remaining in the boil. After the boil, chill the wort to 68 °F (20 °C), aerate well and pitch sediment from yeast starter. Let ferment at 68 °F (20 °C). Rack to secondary, add sugar and yeast nutrient and let sit for two weeks at 65–68 °F (18–20 °C). If possible, bulk condition at 40–45 °F (4.4–7.2 °C) for two to three months. Bottle or keg, minimizing any splashing or other aeration of the beer. | ||
| - | Terry Foster is a frequent contributor to Brew Your Own. | + | //Terry Foster is a frequent contributor to Brew Your Own.// |
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sorta_i_classificaczia_piva/barley_wine.1395991749.txt.gz · Последнее изменение: — cocademon