CÔNG THỨC : ALE MANDARINA
Ale là dòng bia có xuất xứ từ xứ sở sương mù – Vương quốc Anh xa xôi. Hương vị của Ale rất đa dạng với rất nhiều các biến thể như Brown Ale, Pale Ale, India Pale Ale, Golden Ale, Scoth Ale.
Thông số cơ bản:
Độ Đường Đầu (OG): 11°P
Nguyên liệu cho mẻ nấu 20 lít
#Malt
1. Vienna Weyermann Malt: 4 kg
2. Pale Wheat Weyermann Malt: 0.2 kg
3. Carahell Weyermann Malt: 0.3 kg
#Hops
Hop lần 1: Hallertau Perle: 12 gram
Hop lần 2 và 3: Bavaria Mandarina: 10 gram
#Men: Safale US-05
#Nước : 23 lít
Quy trình nấu:
#Mash Programme:
Nhiệt độ ban đầu: 38°C
Nâng lên 52°C
Nâng lên 62°C giữ trong 40 phút
Nâng lên 72°C giữ trong 25 phút
Nâng lên 78°C giữ trong 10 phút
Đun sôi trong 75 phút
#Sôi Hoa
Hops số 1: 65′ trước khi kết thúc sôi hoa
½ Hops số 2: 40′ trước khi kết thúc sôi hoa
½ Hops số 2 còn lại: kết thúc sôi hoa
Lên_men chính ở nhiệt độ khoảng 22°C. Hạ lạnh xuống còn 18 độ trong vòng 2 – 3 ngày.
Lên_men phụ: 2 – 3 tuần trong tủ lạnh ở nhiệt độ 5°C.
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