Pessoal,
Estava querendo reproduzir essa receita:
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Sierra Nevada Pale Ale clone
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.011
IBU = 37 SRM = 10 ABV = 5.3%
Ingredients
9 lbs. 15 oz. (4.5 kg) 2-row pale malt
1.0 lb. (0.45 kg) crystal malt (40 °L)
2.5 AAU Magnum hops (60 mins) (0.18 oz./5.1 g of 12% alpha acids)
4.8 AAU Perle hops (60 mins) (0.7 oz./19 g of 7% alpha acids)
5 AAU Cascade hops (15 mins) (1.0 oz./28 g of 5% alpha acids)
0.75 oz. (21 g) Cascade hops (0 mins)
0.75 oz. (21 g) whole Cascade hops (dry hop)
1 tsp Irish moss
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (1.5 qt./1.5 L yeast starter)
7/8 cup corn sugar (for priming)
Step by Step
Heat 3.42 gallons (13 L) of water to 161 °F (72 °C), stir in crushed grains and mash at 150 °F (66 °C). Mash for 60 minutes then stir in boiled water to raise grain bed temperature to 168 °F (76 °C). Hold for 5 minutes. Recirculate until wort is clear (about 20 minutes), then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops at times indicated in recipe. Add Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary when fermentation is complete and add dry hops. Bottle when beer falls clear.
_____________________________________________________________
Tenho a seguinte dúvida não encontrei os maltes:
2-row pale malt
crystal malt (40 °L)
Como devo procurá-los? Existem equivalentes?
Obrigado.
Estava querendo reproduzir essa receita:
_______________________________________________________________
Sierra Nevada Pale Ale clone
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.011
IBU = 37 SRM = 10 ABV = 5.3%
Ingredients
9 lbs. 15 oz. (4.5 kg) 2-row pale malt
1.0 lb. (0.45 kg) crystal malt (40 °L)
2.5 AAU Magnum hops (60 mins) (0.18 oz./5.1 g of 12% alpha acids)
4.8 AAU Perle hops (60 mins) (0.7 oz./19 g of 7% alpha acids)
5 AAU Cascade hops (15 mins) (1.0 oz./28 g of 5% alpha acids)
0.75 oz. (21 g) Cascade hops (0 mins)
0.75 oz. (21 g) whole Cascade hops (dry hop)
1 tsp Irish moss
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (1.5 qt./1.5 L yeast starter)
7/8 cup corn sugar (for priming)
Step by Step
Heat 3.42 gallons (13 L) of water to 161 °F (72 °C), stir in crushed grains and mash at 150 °F (66 °C). Mash for 60 minutes then stir in boiled water to raise grain bed temperature to 168 °F (76 °C). Hold for 5 minutes. Recirculate until wort is clear (about 20 minutes), then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops at times indicated in recipe. Add Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary when fermentation is complete and add dry hops. Bottle when beer falls clear.
_____________________________________________________________
Tenho a seguinte dúvida não encontrei os maltes:
2-row pale malt
crystal malt (40 °L)
Como devo procurá-los? Existem equivalentes?
Obrigado.
