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Crveno Anarh Pivo

Crveno Anarh Pivo

Specialty Beer : All Grain : 15 L

Mora

Lipo crveno pivo. Živili

February 7, 2014 at 10:17am

0.0/5.0 0 ratings

Ingredients (All Grain15 L)

  • 2 kg Vienna 2RS Malt; Castle Malting

    Vienna 2RS Malt; Castle Malting

    Features: Belgian Vienna base malt. Lightly kilned at up to 85-90°C with shorter "cure" duration. Usage: All beer styles, Vienna lager. To enhance colour and aroma of light beers Characteristics: Imparts a maltier and a more grainy flavour than Pilsen malt and adds subtle aromas of caramel and toffee. Vienna malt is kilned at slightly higher temperatures than Pilsen malt. As a result Vienna malt gives a deeper golden colour to the beer increasing at the same time body and fullness. Due to the higher kilning temperature, the enzyme activity of Vienna Malt is slightly lower than that of Pilsen malt. However, the enzymes are sufficient to support the addition of high amounts of specialty malts.

  • 1.50 kg Pale Ale 2RS Malt; Castle Malting

    Pale Ale 2RS Malt; Castle Malting

    Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.

  • 0.95 kg Aroma 100 EBC Malt; Castle Malting

    Aroma 100 EBC Malt; Castle Malting

    Features: Belgian aromatic malt. High germination temperature, kilning up to 115°C, to develop much aroma. Usage: Special very aromatic beers. Recommended proportion: up to 20%. Characteristics: Aroma malt provides rich malty aroma and flavour to amber and dark lager beers. Compared to other traditional coloured malts, is still high in diastatic power and imparts a smoother bitterness.

  • 0.34 kg Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 35 g Styrian Goldings - 6.0 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • 11 g Hallertauer Tradition - 6.0 AA% pellets; boiled 15 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • 11 g Czech Saaz - 5.0 AA% pellets; boiled 1 min

    Czech Saaz

    Very mild. 'Noble'.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.068 1.026 - 1.120
Terminal Gravity: 1.013 0.995 - 1.035
Color: 15.9 SRM 1 - 50
Alcohol: 7.2% ABV 2.50% - 14.50%
Bitterness: 51.8 IBU 0.00 - 100.00

Discussion

Mora

S

2014-03-10 11:38am

Pivo je ispalo odlićno, drugi put ću ipak zamjenit Wienu sa pilsom Nova Gradiška i możda još povećam kolićinu jećma kako bi dobio još na snazi.

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