Stefano
2004-02-18 17:44:22 UTC
A chi potesse interessare allego la ricetta della Tripel Karmeliet che sono
riuscito a procurarmi.
E' in inglese e, per questo, in fondo alla ricetta aggiungo un paio di
domande sulla traduzione che in alcuni punti non mi è proprio chiara.
Buon divertimento!
-----------------------------------------
Heat 1.9 litres of water to 68.4 °C. Add:
226 g Belgian Aromatic Malt
113 g Flaked Oats
Remove the pot from the heat and steep at 65.6 °C for 30 minutes.
Strain the grain water into the brew pot. Sparge the grains with 1.9 litres
of 65.6 °C water. Bring the water to a boil, remove from the heat and add:
3.28 kg M&F Extra light Dry Malt Extract
340 g Belgian Clear Candi Sugar
453 g M&F Wheat Dry Malt Extract
340 g Malto Dextrin
21 g Challenger 7.2% AA (5.4 HBU) (bittering hop)
Add water until the total volume in the brew pot is 13.3 litres. Boil for 45
minutes then add:
7 g Styrian Goldings (flavor hop)
28 g Belgian Sweet Orange Peel
1/4 tsp. crushed Coriander Seeds
1 tsp. Irish Moss
Boil for 11 minutes then add:
7 g Styrian Goldings (aroma hop)
7 g Czech Saaz (aroma hop)
1/4 tsp. crushed Coriander Seeds
Boil for 4 minutes. Remove the pot from the stove and chill the wort for 20
minutes. Strain the cooled wort into the primary fermenter and add cold
water to obtain 19.5 litres. When the wort temperature is below 26.6 °C,
pitch the yeast.
1st choice: Wyeast 1214 Belgian Abbey Ale
2nd choice: Wyeast 1762 Belgian Abbey II
Ferment in the primary fermenter for 7 days or until the fermentation slows,
then siphon into the secondary fermenter (5 gallon glass carboy). Prime the
beer in the second stage with another dose of the same strain fresh yeast 3
days before bottling. Bottle when fermentation is complete, target gravity
is reached and beer is cleared (approximatly 4 weeks) with:
1/2 cup (120ml) M&F Wheat Dry Malt Extract, and
1/2 cup (120ml) Belgian Clear Candi Sugar, that has been boiled for 10
minutes in 2 cups of water.
Let prime at 21 °C for approximatly 6 weeks until carbonated, then store at
cellart temperature.
-------------------------------------
Domande:
1. "Strain the grain water into the brew pot. Sparge the grains with 1.9
litres of 65.6 °C..." Significa che devo filtrare l'acqua dai grani e poi
reimmergerli in altri 1.9 litri d'acqua?? E l'acqua in cui erano prima? La
si butta?
2. "Prime the beer in the second stage with another dose of the same strain
fresh yeast 3 days..." Il lievito che devo aggiungere in questa fase deve
essere lo stesso che ho inserito all'inizio. Quindi preparo un bel litro di
starter in partenza e ne tengo via un po' per questo momento? Oppure ho
bisogno di due pacchetti di lievito liquido? (o cos'altro?)
grazie a tutti!!
riuscito a procurarmi.
E' in inglese e, per questo, in fondo alla ricetta aggiungo un paio di
domande sulla traduzione che in alcuni punti non mi è proprio chiara.
Buon divertimento!
-----------------------------------------
Heat 1.9 litres of water to 68.4 °C. Add:
226 g Belgian Aromatic Malt
113 g Flaked Oats
Remove the pot from the heat and steep at 65.6 °C for 30 minutes.
Strain the grain water into the brew pot. Sparge the grains with 1.9 litres
of 65.6 °C water. Bring the water to a boil, remove from the heat and add:
3.28 kg M&F Extra light Dry Malt Extract
340 g Belgian Clear Candi Sugar
453 g M&F Wheat Dry Malt Extract
340 g Malto Dextrin
21 g Challenger 7.2% AA (5.4 HBU) (bittering hop)
Add water until the total volume in the brew pot is 13.3 litres. Boil for 45
minutes then add:
7 g Styrian Goldings (flavor hop)
28 g Belgian Sweet Orange Peel
1/4 tsp. crushed Coriander Seeds
1 tsp. Irish Moss
Boil for 11 minutes then add:
7 g Styrian Goldings (aroma hop)
7 g Czech Saaz (aroma hop)
1/4 tsp. crushed Coriander Seeds
Boil for 4 minutes. Remove the pot from the stove and chill the wort for 20
minutes. Strain the cooled wort into the primary fermenter and add cold
water to obtain 19.5 litres. When the wort temperature is below 26.6 °C,
pitch the yeast.
1st choice: Wyeast 1214 Belgian Abbey Ale
2nd choice: Wyeast 1762 Belgian Abbey II
Ferment in the primary fermenter for 7 days or until the fermentation slows,
then siphon into the secondary fermenter (5 gallon glass carboy). Prime the
beer in the second stage with another dose of the same strain fresh yeast 3
days before bottling. Bottle when fermentation is complete, target gravity
is reached and beer is cleared (approximatly 4 weeks) with:
1/2 cup (120ml) M&F Wheat Dry Malt Extract, and
1/2 cup (120ml) Belgian Clear Candi Sugar, that has been boiled for 10
minutes in 2 cups of water.
Let prime at 21 °C for approximatly 6 weeks until carbonated, then store at
cellart temperature.
-------------------------------------
Domande:
1. "Strain the grain water into the brew pot. Sparge the grains with 1.9
litres of 65.6 °C..." Significa che devo filtrare l'acqua dai grani e poi
reimmergerli in altri 1.9 litri d'acqua?? E l'acqua in cui erano prima? La
si butta?
2. "Prime the beer in the second stage with another dose of the same strain
fresh yeast 3 days..." Il lievito che devo aggiungere in questa fase deve
essere lo stesso che ho inserito all'inizio. Quindi preparo un bel litro di
starter in partenza e ne tengo via un po' per questo momento? Oppure ho
bisogno di due pacchetti di lievito liquido? (o cos'altro?)
grazie a tutti!!