WARZENIE 26.09.2020 r.
1. Zacieranie - 68 st. (1,5 h) - razem ze slodem karmelowym.
2. Dodanie slodów ciemnych na 15 minut.
3. Po wysladzaniu, przed gotowaniem - ok. 10,5 l (11 BLG) - wygotowanie do zmniejszenia objetosci i zageszczenia.
4. Po chmieleniu - 7,5 l (15,5 BLG).
CHMIELENIE:
- Columbus (10 g) - 1 h;
- Cascade (15 g) - 15 min (?).
Przelanie na cicha po 10 dniach: 5,5 BLG.
ROZLEW I BUTELKOWANIE:
- 26 g cukru w 143 ml wody;
- ok 5,5 l (5 BLG)
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