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=== Rezept === | === Rezept === | ||
* | *8500g Maris Otter Pale Ale Blended Malz (4,5 - 5,5 EBC) | ||
*2000g CARARED® (ca. 40 - 50 EBC) | *2000g CARARED® (ca. 40 - 50 EBC) | ||
* | *1500g Best RED X | ||
* | *1000g CARAHELL® (20 - 30 EBC) | ||
* 500g CARAAMBER® (ca. 60 - 80 EBC) | * 500g CARAAMBER® (ca. 60 - 80 EBC) | ||
*40g Magnum ca. 12,5% Alpha (60min) | *40g Magnum ca. 12,5% Alpha (60min) | ||
*25g | *25g Hallertauer Mittelfrüh ca. 6,0% Alpha (5min) | ||
*65g Mandarina Bavaria ca. 8,0% Alpha (5min) | *65g Mandarina Bavaria ca. 8,0% Alpha (5min) | ||
*35g Mandarina Bavaria ca. 8,0% Alpha ( | *35g Mandarina Bavaria ca. 8,0% Alpha (stofen) | ||
*35g Celeia ca. 2,1 % Alpha (stopfen) | *35g Celeia ca. 2,1 % Alpha (stopfen) | ||
*1pk | *1pk WLP005 British Ale Yeast | ||
=== Würzebereitung: === | === Würzebereitung: === | ||
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==== Daten==== | ==== Daten==== | ||
*Stammwürze: | *Stammwürze: | ||
*Restwürze: | *Restwürze: o | ||
*Alkoholgehalt: | *Alkoholgehalt: | ||
*Farbe: dunkles Kupfer | *Farbe: dunkles Kupfer | ||
*Bitterkeit: ja schon | *Bitterkeit: ja schon | ||