本帖最后由 猫哥 于 2016-6-20 22:42 编辑
原帖参见:http://www.homebrewtalk.com/showthread.php?t=25709 好像要翻墙
Recipe Type: All Grain
Yeast: Pacman (see note) 这个酵母和下面那个我确实不知道是啥,吃豆人?博士来看下
Yeast Starter: Absolutely
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.018
IBU: 67.4
Boiling Time (Minutes): 60
Color: 4.8
Primary Fermentation (# of Days & Temp): 10 at 63 degrees 1发10天17度
Secondary Fermentation (# of Days & Temp): 10 at 63 degrees 2发同上
13 Pounds 2-row (US) 13磅2棱 (美国产) 1磅大概是9两
6 ounces Thomas Fawcett amber malt. 6OZ的琥珀麦芽 1常衡盎司28克
.75 Warrior hops 16.4% AA (60 minutes) SEE NOTES ON HOPPING! 勇士道花 这的计量单位不知道是啥,又要请教博士了
.50 Amarillo Gold 8.5% (35 minutes) 金阿玛里洛
.50 Simcoe 12% (30 minutes) 西姆科
.50 Simcoe 12% Dry hop
1.00 Amarillo Gold Dry hop
Irish Moss ( 1 tsp with 15 minutes left in the boil) 爱尔兰海藻15分钟
下面是麦精版的
Batch Size: 5.00 gal
Boil Size: 2.5 gal
Estimated OG: 1.072 SG
Estimated Color: 13.1 SRM
Estimated IBU: 49.8 IBU
Boil Time: 60 Minutes 熬煮时间60分
Ingredients:
Amount Item Type % or IBU
9.5 lbs Pale Liquid Extract (8.0 SRM) Extract 90.83 % 9.5磅
1 lbs Caramel/Crystal Malt 40L (40.0 SRM) Grain 9.17 % 1磅的水晶麦芽
1.25 oz Warrior [15.00 %] (60 min) Hops 26.7 IBU 这的单位比较明显,那上面的单位有可能是克, 35克的勇士(连续投放)下面的我就不写了
(Read notes!)
1.00 oz Amarillo Gold [8.50 %] (35 min) Hops 10.0 IBU
1.00 oz Simcoe [12.00 %] (30 min) Hops 13.1 IBU
(Read notes!
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 7 days) Hops 7天后干投
0.50 oz Simcoe [12.00 %] (Dry Hop 7 days) Hops
Pacman yeast used, but any clean well attenuating yeast can be used. Try WLP001, Nottingham, or 1056 if pacman is not available. 可以使用pacman 酵母,如果没有可以使用 洛丁汉,wlp001 和 1056
Steep the crystal in a grain bag in 2.5 gallons of water at 150-155 degrees for 20 minutes. Remove the grains, and discard them. Bring that Atea@ to a boil. When it is boiling, remove it from the heat (take it OFF the burner!) And stir in the LME. Put it back on the burner, and bring it to a boil. When it is boiling, add approximately half of the warrior hops you have. Set the timer for 60 minutes. After that, continue adding a pellet or two or five, every minute or so, until there is 35 minutes left on your timer. Try to time it so you are out of warrior pellets at 35 minutes left. Mix the rest of the hops together in a bowl. When you have 35 minutes left, start adding those hops just a few at a time, trying to end with the last of them when your timer hits 0 and you turn the flame off. Chill the wort rapidly, add to your fermenter, and top up to 5 gallons with cool water. Check the temperature to ensure it is around 70 degrees, and pitch a neutral yeast like American ale yeast (1056), or dry yeast like nottingham or safale s05. Ferment until completely done, and then allow to rest. Two weeks is pretty good. Then, rack to a clean 5 gallon carboy and dry hop with the dryhopping hops. You can either just put them into the fermenter and rack onto them, or use a hops bag if you=d like. Just don=t pack them tightly, you want the beer to be in contact with the hops. Use two or three bags if you need them. After about a week, you can rack to a bottling bucket avoiding the hops chunks, and bottle. Prime as usual, with approx. 3.5- 4 ounces priming sugar for 5 gallons of beer. You may have less than 5 gallons, due to the hops sucking up some of the beer, that=s why 3.5-4 ounces is a good bet.
因为大家都是全麦酿,前面的步骤就不说了。关于上面的连续投放,从60分钟开始投放勇士花,算好量隔几分钟投1到两粒酒花到35分钟(上面写的是2-5颗,大家都用的是颗粒,50克左右也没多少粒,大家可以预估下),后面还有个西姆科也需要连续投放。
看这东西简直头大,google翻译也是渣,博士帮忙看下有什么要改的
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