|Quinces (Дюли - печени, нарязани)||700||12.7|
|Total grain bill weight||5500g|
|Mashing water||15.000 liters|
|Sparging water||17.000 liters|
* The provided water amounts serve just for example. They can vary, depending on the efficiency, specifics of the equipment used and the individual process of each brewer.
|50 min||65.0 °C|
|15 min||72.0 °C|
|Boil Time||70 min|
|Hop / Spice||g||α%||min|
|Quinces (Дюли - на кубчета) *||1000g||0.00||0|
* These hops are added during the cooling of the wort (so called "whirlpool hops"), usually between 90 °C and 70 °C.
* Yeast should be rehydrated, according to the directons on the package, if such are given. Before adding yeast to the fermenter vessel you should shake the vessel with the wort real well or aerate it in some other way (stirring, using aeration stone, etc.) until you get a nice big foam above the wort. This is to provide enough oxygen for the yeast to replicate well.
Fermentation should take 7 - 10 days (at least two days without activity in the airlock) in the temperature range of the corresponding yeast . If the recipe includes dry hopping, it should be done for the given number of days after the fermentation is complete.
Bottle with 5 - 7g of sugar per litre of beer. Before adding it to the fermenter/bottling vessel, you can dissolve it in water, boil it and cool it down to room temperature. This way you sanitize the sugar and make an evenly dissolved solution.
Important: Please review our Recipes Section Terms and Conditions before brewing the provided recipe.