Bakke Brygg Foreign Extra Stout 20 L - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Bakke Brygg Foreign Extra Stout 20 L

222 calories 22.2 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Bakke Brygg
Calories: 222 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Wednesday March 19th 2014
1.072
1.017
7.3%
65.4
44.2
3.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg Thomas Fawcett Pale Ale Malt (Maris Otter)5.2 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 78.8%
0.60 kg Flaked Barley0.6 kg Flaked Barley 32 2.2 9.1%
0.40 kg Thomas Fawcett Roasted Barley0.4 kg Thomas Fawcett Roasted Barley 28 544.3 6.1%
0.20 kg Thomas Fawcett Chocolate Malt0.2 kg Thomas Fawcett Chocolate Malt 32 441.2 3%
0.20 kg Thomas Fawcett Crystal Malt0.2 kg Thomas Fawcett Crystal Malt 34 61.5 3%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
92 g East Kent Goldings92 g East Kent Goldings Hops Pellet 5.7 Boil 60 min 60.61 82.1%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5.7 Boil 10 min 4.78 17.9%
112 g / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
2 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 350 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 24.1
Mash volume with grains 28.4
Grain absorption losses -6.6
Remaining sparge water volume 7.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 14.9 L) 20
Estimated amount in fermentor 20
Total: 31.5  
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 10 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 60 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 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP007, WLP013, WLP051, Danstar Nottingham, Safale S-04

Last Updated and Sharing
 
3,231
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-07 02:46 UTC