Witam
w przepisie jest:
Acme IPA clone
(North Coast Brewing) (5 gallons/19 L, all-grain) OG = 1.062 FG = 1.011 IBU = 56 SRM = 7 ABV = 6.6% Ingredients 11.33 lbs. (5.1 kg) Great Western 2-row pale malt 1.0 lb. (0.45 kg) Vienna malt 0.33 lbs. (0.15 kg) Munich malt 0.33 lbs. (0.15 kg) CaraPils malt 3.3 AAU Clusters hops (60 mins) (0.47 oz./13 g of 7.0% alpha acids) 3.3 AAU Clusters hops (30 mins) (0.47 oz./13 g of 7.0% alpha acids) 14 AAU Northern Brewer (0 mins) (1.6 oz./44 g of 9.0% alpha acids) 1 tsp. Irish moss (15 mins) Wyeast 1056 or White Labs WLP001 Step by Step Mash at 154 °F (68 °F) for 60 mins. Recirculate for 20 minutes, then collect 7 gallons (26 L) of wort. Boil for 90 minutes, adding Clusters hop charges with 60 minutes and 30 minutes left in boil. At 15 minutes left in the boil, add the Irish moss. At knockout, add the Northern Brewer hops, whirlpool the wort and let it sit for 30 minutes (covered) before you begin cooling. After 30 minutes, chill wort, aerate and pitch yeast. Ferment at 68 °F (20 °C).
Po wrzuceniu przepisu do beer smith2 program wylicza 19,2 IBU.
O co chodzi?
Pozdrawiam.