Bakke Brygg Irish Red Ale 25 L - Beer Recipe - Brewer's Friend

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Bakke Brygg Irish Red Ale 25 L

138 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: Bakke Brygg
Calories: 138 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Tuesday May 13th 2014
1.045
1.012
4.3%
26.5
14.7
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Thomas Fawcett Pale Ale Malt (Maris Otter)3.5 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 76.1%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 10.9%
0.25 kg Thomas Fawcett Caramalt0.25 kg Thomas Fawcett Caramalt 34 12.7 5.4%
0.25 kg Thomas Fawcett Crystal Malt0.25 kg Thomas Fawcett Crystal Malt 34 61.5 5.4%
0.10 kg Thomas Fawcett Roasted Barley0.1 kg Thomas Fawcett Roasted Barley 28 544.3 2.2%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 6.8 Boil 60 min 22.99 70.6%
12.50 g East Kent Goldings12.5 g East Kent Goldings Hops Pellet 6.8 Boil 10 min 3.47 29.4%
42.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Irish Moss Fining Boil 10 min.
2.51 g Gjærnæring Other Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
73.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 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 16.8
Mash volume with grains 19.8
Grain absorption losses -4.6
Remaining sparge water volume 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 20.2 L) 25
Estimated amount in fermentor 25
Total: 34.5  
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 13,1 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 67 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). Tørrhumle etter 5 dager.

Gjæralternativer: WLP007, WLP028, Danstar Nottingham

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  • Last Updated: 2018-11-06 23:54 UTC