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Pierre Celis

[Blog Dori]Russian Imperial Stout – wskazówki do zacierania, chmielenia, fermentacji

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ZACIERANIE – Zacierać najlepiej jednotemperaturowo w temperaturze  66-69°C. Aby uzyskać bardzo mocne piwo, zacier musi być gęsty, dlatego trzeba często i dokładnie go mieszać. Słody palone można dodać już na początku zacierania, gdyż posmaki palone są wskazane w tym piwie. Jeśli chcemy uzyskać jednak bardziej gładkie, łagodne piwo ciemne słody […]

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