Bakke Brygg Dry Stout 25 L - Beer Recipe - Brewer's Friend

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Bakke Brygg Dry Stout 25 L

128 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: Bakke Brygg
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Wednesday January 29th 2014
1.042
1.010
4.2%
38.0
31.5
3.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.95 kg Thomas Fawcett Pale Ale Malt (Maris Otter)2.95 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 65.6%
1.10 kg Flaked Barley1.1 kg Flaked Barley 32 2.2 24.4%
0.45 kg Thomas Fawcett Roasted Barley0.45 kg Thomas Fawcett Roasted Barley 28 544.3 10%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Target27 g Target Hops Pellet 11.5 Boil 60 min 35.63 73%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.7 Boil 10 min 2.37 27%
37 g / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 5,5 g sukker/L       CO2 Level: 2,2 Volumes
 
Target Water Profile
Jonsvatn 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.4
Mash volume with grains 19.4
Grain absorption losses -4.5
Remaining sparge water volume 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 20.3 L) 25
Estimated amount in fermentor 25
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP007, WLP013, Danstar Nottingham, Safale S-04

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  • Last Updated: 2018-11-07 02:57 UTC