cranberrys (245g) und datteln (200g) 11min vor Ende des Kochens
1
each
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.WYeast nach Haltbarkeit Stunden bis Tage vorher bei Raumtemperatur aktivieren
2.Salze zum Mash Wasser zugeben
3.mash for 100 minutes at 65C Mash/Strike Volume: 92l Liter, heat 7C above 65C (also 72C), keep warm
4.Spargin Wasser so 30min sp?ter aufsetzten und erhitzen! dauert ca 60min
5.Sparging mit 15 Liter Wasser at 79C , heat to 83C before sparging
6.Sparging beenden wenn 26,5l (sp?ter auf 26,0 gehen...entspricht eher den 31cm) (7 Gallons) erreicht sind (bzw. 31cm H?he im offenen unbeschrifteten Bottich!!!)
7.W?rze kochen
8.Schaum absch?pfen zur H?lfte
9.Add Belgian Dark Sirup and Ahorn Sirup 25 min before boiling ends.
10.9g Irish Moss 15 min bevor den Ende des Kochens dazuf?gen
11.Add Cranberrys und Datteln 11min before Kochen ends
12.Keine Fenster offen haben!!!
13.Nach dem Kochen filtern und zwei mal durch Plattenk?hler
14.Aeration mit sterilem Mixer im gek?hlten Wasser erzeugen
15.Kulturr?hrchen 10min kochen und dann zuerst Hefe rein bis fast voll (13ml) oder Einwegr?hrchen
16."Then we pitch yeast for both coppers at 17 ?C (63 ?F) before raising the temperature up to 20 ?C (68 ?F) for the main fermentation. Then it is lowered again."""
17.in zweiten Fermenter umf?llen nach 7 Tagen
18.Heferest 8 Tage vor dem Abf?llen anz?chten mit 220g Malzextrakt hell/light das 10min mit 510ml Wasser gekocht und dann im geschlossenem Topf im Kaltwasserbad runtergek?hlt wurde auf ca. 20?
19.Angez?chtete Hefe 3 Tage vor dem Abf?llen in den Fermenter geben
20.Vor den Abf?llen in sterilen Fermenter umf?llen und filtern!
21.Im sterilen Fermenter 260g Malzextrakt hell/light zugeben, welches f?r 10min in 550ml Wasser gekocht wurde und dann im Klatwasserbad runtergek?hlt wurde auf ca. 20?
22.Abf?llen nach 7 Wochen (besser 8 Wochen, wenn Weihnachten erlaubt)
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Then it is lowered again.\"\"\""},{"Id":"41696","Rank":"17","Text":"in zweiten Fermenter umf?llen nach 7 Tagen"},{"Id":"41697","Rank":"18","Text":"Heferest 8 Tage vor dem Abf?llen anz?chten mit 220g Malzextrakt hell/light das 10min mit 510ml Wasser gekocht und dann im geschlossenem Topf im Kaltwasserbad runtergek?hlt wurde auf ca. 20?"},{"Id":"41698","Rank":"19","Text":"Angez?chtete Hefe 3 Tage vor dem Abf?llen in den Fermenter geben"},{"Id":"41699","Rank":"20","Text":"Vor den Abf?llen in sterilen Fermenter umf?llen und filtern!"},{"Id":"41700","Rank":"21","Text":"Im sterilen Fermenter 260g Malzextrakt hell/light zugeben, welches f?r 10min in 550ml Wasser gekocht wurde und dann im Klatwasserbad runtergek?hlt wurde auf ca. 20?"},{"Id":"41701","Rank":"22","Text":"Abf?llen nach 7 Wochen (besser 8 Wochen, wenn Weihnachten erlaubt)"}]}