Zacapa Porter
OG
—
Densidad inicial
FG
—
Densidad final
ABV
—
Alcohol
IBU
—
Amargor
Color
—
Intensidad
Batch / Boil
17 L
Hervido: 75 min
Notas
Mash: 63C 55' -> 68C 25' -> 72C 10' -> 76C 10'.
Fermentation: 10–12C primary; diacetyl rest 15C for 48 h; cool 1–2C/day to 0–2C; lager 6–8 weeks.
Hops set for ~30 IBU (Tinseth).
Suggested entry: 29B Fruit & Spice Beer (base 9C).
Fermentation: 10–12C primary; diacetyl rest 15C for 48 h; cool 1–2C/day to 0–2C; lager 6–8 weeks.
Hops set for ~30 IBU (Tinseth).
Suggested entry: 29B Fruit & Spice Beer (base 9C).
Fermentables
| Nombre | Tipo | Cantidad | Color |
|---|---|---|---|
| Pilsner Malt | Grain | 6 kg | 1.7 |
| Munich Malt (Munich I) | Grain | 4.5 kg | 9 |
| Vienna Malt | Grain | 1.5 kg | 4 |
| Munich Malt (Munich II) | Grain | 1 kg | 11 |
| Caramunich II | Grain | 1 kg | 60 |
| Chocolate Wheat Malt | Grain | 0.5 kg | 300 |
| Carafa Special III (dehusked) | Grain | 0.6 kg | 525 |
Lúpulos
| Nombre | AA% | Cantidad | Uso | Tiempo |
|---|---|---|---|---|
| Magnum | 7 | 80 g | Boil | 60 min |
| Saaz | 3.5 | 20 g | Boil | 20 min |
| Saaz | 3.5 | 16 g | Boil | 10 min |
Levadura
| Nombre | Lab / ID | Atenuación |
|---|---|---|
| Wyeast 2124 Bohemian Lager | 75% | |
| LalBrew NovaLager | 78% |
Ajustes de agua
Sin ajustes de agua (Water Agent) en el XML.
Adjuntos
| Nombre | Tipo | Uso | Tiempo | Cantidad |
|---|---|---|---|---|
| Banana, dehydrated & toasted | Fruit | Secondary | 0 min | 300 g |
| Coconut, dehydrated & toasted | Fruit | Secondary | 0 min | 200 g |
| Cocoa nibs | Spice | Secondary | 0 min | 100 g |
| Vanilla bourbon (extract) | Spice | Secondary | 0 min | 1 ml |
| Ceylon cinnamon | Spice | Secondary | 0 min | 2 g |
| Allspice / Pimienta de Jamaica | Spice | Secondary | 0 min | 1 g |
| Coffee (cold brew) | Flavor | Secondary | 0 min | 0.2 L |
Maceración
| Paso | Tipo | Temp | Tiempo | Infusión |
|---|---|---|---|---|
| Saccharification (beta) | Infusion | 63 °C | 55 min | 0 L |
| Saccharification (alpha) | Temperature | 68 °C | 25 min | 0 L |
| Dextrin rest | Temperature | 72 °C | 10 min | 0 L |
| Mash out | Temperature | 76 °C | 10 min | 0 L |
Fermentación
Primaria
d
Secundaria
d
Terciaria
d
Maduración
d
Si algún campo está vacío, es que el XML no lo define.