Her ne kadar şurada bolca tartışılsa ve az miktarda kullanılabilir dense de şu tarifi yapacağım Jet 30 la tabiiki buradan paylaşırım.
Maya olarak WLP810 San Francisco Lager Yeast maya 1 litre starter ile kullanılacak. Buzdolabında mayalanacak. Sonra hızlı lagering yöntemi uygulancak.
Tarif aşağıda bolca da bal var içinde. Ben Balparmak tan aldım bakteri vs olmasın diye, yaseminleri de Aktar Diyarından aldım. yaseminler temiz olmayabilir dry hopping sırasında kullanmak lazım ama endişeliyim.Öneriler varsa da sevinirim.
Rocky Raccoon’s Honey Lager | Premium American Lager
For 5 gallons (18,9 L)
5.75 lb. (2.6 kg) Pilsner malt
2.5 lb. (1.13 kg) Honey added after boiling is finished. Do not boil honey. (Choose a honey known for its perfume-like floral aroma and flavor, such as orange blossom, basswood, linden tree, tropical climate honey, etc.)
1 oz. (28 g) Cascade hops, 5% a.a. (60 min)
0.5 oz. (14 g) Aramis, Mt. Hood, Santiam, or U.S. Tettnang hop pellets (dry hop)
0.25 oz. (7 g) dried aromatic jasmine flowers (optional), added during dry hopping
0.25 tsp. (1 g) powdered Irish moss
American lager yeast, Pilsner-type yeast, American ale yeast, or White Labs Cry Havoc yeast
6 oz. (170 g) corn sugar for priming bottles, or 2.6 oz. (74 g) corn sugar for kegging
Original Gravity: 1.050 (12.5 B)
Final Gravity: 1.008 (2 B)
A step infusion mash is employed to mash the grains. Add 6 quarts (5.7 L) of 140° F (60° C) water to the crushed grain, stir, stabilize, and hold the temperature at 132° F (56° C) for 30 minutes. Add 3 quarts (3 L) of boiling water and add heat to bring temperature up to 155° F (68° C) and hold for about 30 minutes. Then raise temperature to 167° F (75° C), lauter, and sparge with 3.5 gallons (13.5 L) of 170° F (77° C) water. Collect about 5.5 gallons (21 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. After a total wort boil of 60 minutes, turn off the heat, stir in the honey, and place the pot (with cover on) in a running cold-water bath for 30 minutes, or use other methods to chill wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 L) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70° F (21° C). Once visible signs of fermentation are evident, ferment at a temperature around 55° F (12.5° C) for about one week, or until fermentation shows signs of calm and stopping. Rack from primary to secondary and add the hop pellets and optional Jasmine flowers for dry hopping. If you have the capability, “lager” the beer at temperatures between 35 and 45° F (1.5–7° C) for 3 to 6 weeks.