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• Rozcieńczyć do 15.6
  
  https://beerandbrewing.com/make-your-best-belgian-ipa/
  
  Second, ferment this right on your tipping point between cool and warm (for an ale): I like 67°F (19°C). At that temperature, you’ll still get a pretty clean fermentation, but remember that you don’t want it to be too clean. If using a more assertive Belgian yeast, I’d go cooler, but this one is pretty mild. Hold at 67°F (19°C) for the first 3-4 days, then let it free-rise as high as 75°F (24°C) (but it’s OK if it doesn’t go that warm). You want a full attenuation here, and if you notice sweetness in the finished product you’ll want to consider adjustment, either in the mash temperature, total IBUs, fermentation temperature, or carbonation level.
  
  Finally, cold-crash and carbonate to about 2.5 volumes of CO2: medium carbonation, flirting with medium-high, but definitely not in the range of a Tripel.
  
  9 paź 2021, 16:29