pepo Posted October 31, 2012 Share Posted October 31, 2012 (edited) Dziś zostałem obdarowany 'buteleczką' belgijskiego 'Leffe Brune'.... tuż po otwarciu... spróbowaniu... bach do netu... czy może gdzieś recepta na klona jest dostępna... długo szukać nie trzeba było: Leffe Brun Clone 9½ lbs. Belgian Pils malt 8 oz. Flaked wheat 4 oz. Flaked barley 4 oz. Aromatic 4 oz. Biscuit 4 oz. Chocolate 2 oz. Honey Malt 4 oz. Munich Malt 390 ppg for grains 8 oz. Dark Candi Sugar 2 oz. Malto Dextrine 1 oz. Pride of Ringwood hops ½ oz. Styrian Goldings after 45 minutes OG for 5.5 Gallons: 1.070 Week long primary fermentation, then racked to two week secondary primed with 1-1/8 cup dark DME FG comes out to: 1.015 Wyeast 1762 No i odrazu pytania... Honey Malt - słód miodowy? gdzie to kupić/czym zastąpić ? Aromatic - to caraaroma ? ppg for grains - ppg co to za skrót ? --edit I've read somewhere in the net, that weyermanns melanoidin malt is a descent honey malt substitute prawda li to? Edited October 31, 2012 by pepo Link to comment Share on other sites More sharing options...
amap Posted October 31, 2012 Share Posted October 31, 2012 tu masz prostszy przepis... słód miodowy: Here’s my profile for Honey Malt. This malt is made by the Gambrinus Malting Corporation and it’s their name for a unique, highly kilned German malt called brumalt. Some non-North American versions of this malt (Gambrinus Malting is based in Armstrong, British Columbia, Canada) are Weissheimer Bruhmalz and Weyermann Melanoidin. It looks a lot like caramel malt but it’s processed in a way so that there is no roasty/astringency (that is sometimes associated with caramel malt’s flavor profile). The process involves restricting the oxygen flow during the sprouting process and this develops sugars and rich malt flavors that makes the malt taste the way it does. Flavor: Intense malt sweetness with hint of a honey like flavor. Lacks caramel malt’s sharp bite. Color: 20-30 °L Body: It gives your beer a smooth, honey-like texture. Use: Most sources said “specialty beers” which to me means “pushing the envelope” beers. More typical suggested styles included: Brown ales, summer-style pale ales, and belgians. cml and pepo 2 Link to comment Share on other sites More sharing options...
Porter Posted October 31, 2012 Share Posted October 31, 2012 aromatic to raczej melanoidynowy Link to comment Share on other sites More sharing options...
zgoda Posted October 31, 2012 Share Posted October 31, 2012 Strasznie skomplikowana ta receptura. Jak znam Belgów, to pewnie w oryginale jest o wiele prościej - pilzneński, monachijski, special B i jakiś cukier. Chmiel Pride of Ringwood (australijski o ile się nie mylę) też raczej nie jest użyty w orginale, pewie Styrian, Challenger, może Goldings albo Saaz. Widać że to z Ameryki receptura. Link to comment Share on other sites More sharing options...
Wiktor Posted October 31, 2012 Share Posted October 31, 2012 Strasznie skomplikowana ta receptura. Jak znam Belgów, to pewnie w oryginale jest o wiele prościej - pilzneński, monachijski, special B i jakiś cukier. Chmiel Pride of Ringwood (australijski o ile się nie mylę) też raczej nie jest użyty w orginale, pewie Styrian, Challenger, może Goldings albo Saaz. zapomniałeś o jakiś niesłodowanych zbożach ale większości przypadków jest jak mówisz. A pierwsze skrzypce grają drożdże. Link to comment Share on other sites More sharing options...
zgoda Posted November 1, 2012 Share Posted November 1, 2012 W wersji obecnej pewnie grys kukurydziany. Link to comment Share on other sites More sharing options...
Makaron Posted November 1, 2012 Share Posted November 1, 2012 Honey malt to chyba amerykanski melanoidowy. Link to comment Share on other sites More sharing options...
Makaron Posted November 1, 2012 Share Posted November 1, 2012 W wersji obecnej pewnie grys kukurydziany. Zapewne z roku na rok zmieniaja... co taniej kupia to idzie do warzenia. Link to comment Share on other sites More sharing options...
mirogster Posted November 1, 2012 Share Posted November 1, 2012 (edited) Zgoda ma racje. http://www.twortwat.nl/recepten?id=203 Dopisali, ze nie jest to 100% klon, ale bardzo blisko Leffe Bruin lub Dubbel. Edited November 1, 2012 by mirogster Link to comment Share on other sites More sharing options...
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