American pale ale beer in Braumeister plus
- Turn on the Braumeister machine. Fill with 25l of water and warm up to 60ºC.
- Charge the malt. When the temperature reaches 67ºC, the soaking/infusion process will start for 1 hour.
- After 1 hour, the temperature will rise up to 78ºC. Let cook for another 5 minutes.
- Once the soaking/infusion phase is completed, release the butterfly nut and remove the mat tube, so the beer runs, for 15/20 minutes. Make it run again by adding 5/6l of boiled water.
- Remove the malt tube.
- When the temperature reaches 100ºC, the cooking of the liquid will start for 1 hour.
- After the first 10 minutes, add the Cascade hop, and after 45 minutes, add again the Cascade hop as well as the Irish moss. Do not cover the machine.
- Let the liquid cool down to 20/24ºC.
- Transfer the liquid to the fermenter, previously sterilized. Add the yeast.
- Allow to ferment for approximately 3 weeks.
- Bottle, carbonate and cover. Let settle for approximately 1 week.
Nutritional information (1 portion)
Fiber 24.62 g
Saturates 0.04 g
Monounsaturated fatty acids 0.1 g
Polyunsaturated fatty acids 0.1 g
Cholesterol 0.0 mg
Calcium 25.38 mg
Iron 2.77 mg
Zinc 9.23 mg
Vitamin A 16.92 ug
Vitamin C 0.0 g
Folic acid 2476.15 ug
Salt (Sodium) 282.31 mg
Sugars 14.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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