Betlehemsnatten 2020 - Beer Recipe - Brewer's Friend

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Betlehemsnatten 2020

223 calories 29.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 46 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 223 calories (Per 330ml)
Carbs: 29.2 g (Per 330ml)
Created: Wednesday September 30th 2020
1.071
1.027
5.8%
30.9
30.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 41.7%
3 kg Weyermann - Munich Type II3 kg Munich Type II 37 10 20.8%
1.50 kg German - CaraAroma1.5 kg CaraAroma 34 130 10.4%
1.50 kg Weyermann - Rye Malt1.5 kg Rye Malt 36 3.7 10.4%
1 kg German - CaraMunich II1 kg CaraMunich II 34 46 6.9%
1 kg United Kingdom - Malted Naked Oats1 kg Malted Naked Oats 33 1.3 6.9%
0.40 kg Weyermann - Chocolate Rye0.4 kg Chocolate Rye 29.9 240 2.8%
14.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertauer Magnum30 g Hallertauer Magnum Hops Pellet 12.4 Boil 60 min 20.58 33.3%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.8 Whirlpool at 99 °C 40 min 4.35 33.3%
30 g Northern Brewer30 g Northern Brewer Hops Pellet 7.9 Whirlpool at 99 °C 40 min 5.93 33.3%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
45 g Oak chips Other Secondary 14 days
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
0.77 Each
Cost:
Attenuation (custom):
60%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.8 Volumes
 
Target Water Profile
Slottet, Tromsø
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 0 3 0 0 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Infusion -- 65 °C 60 min
20 L Sparge -- 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.15 L. Suggest reducing initial water volume to 45.4 L and adding 0.75 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 52.7 L. Suggest reducing strike water volume to 35.9 L and adding 7.3 L sparge/top-off. 43.2
Strike water volume at mash thickness of 3 L/kg 43.2
Mash volume with grains 52.7
Grain absorption losses -14.4
Remaining sparge water volume (equipment estimates 18.3 L) 22.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.2 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 40.3 L) 46
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 45.7 L) 40
Total: 65.3  
Equipment Profile Used: System Default
 
Notes

Forandret oppskrift fra 2018/19: Byttet finsk malt mot Weyermann, lagt til rug, erstattet havregryn (oksideringskilde!!) med maltet havre, brukt billigere bitterhumle

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  • Last Updated: 2020-10-22 17:05 UTC