Julebajer - Beer Recipe - Brewer's Friend

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Julebajer

195 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Aleform
Calories: 195 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Friday November 1st 2024
1.063
1.017
6.0%
14.2
8.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.66 kg German - Pilsner3.66 kg Pilsner 38 2.77 60.2%
0.87 kg German - Pale Ale0.87 kg Pale Ale 39 4.64 14.7%
0.79 kg Flaked Oats0.79 kg Flaked Oats 33 4.37 11.2%
0.43 kg German - Pale Wheat0.43 kg Pale Wheat 39 2.51 7.3%
0.29 kg German - Carapils0.29 kg Carapils 35 1.97 4.4%
0.15 kg Viking - Caramel Pale0.15 kg Caramel Pale 35 8.11 2.2%
6.19 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.50 g Chinook6.5 g Chinook Hops Pellet 13 Boil 10 min 4.07 4.2%
37 g Eclipse37 g Eclipse Hops Pellet 16 Whirlpool at 85 °C 20 min 10.07 23.9%
37 g Ekuanot37 g Ekuanot Hops Pellet 14.25 Dry Hop Day 7 23.9%
37 g Eclipse37 g Eclipse Hops Leaf/Whole 16 Dry Hop Day 37 23.9%
37 g Amarillo37 g Amarillo Hops Pellet 8.8 Dry Hop Day 7 23.9%
154.50 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Orange Zest Spice Boil 10 min.
1.57 kg Mandarine puree Spice Secondary 0 min.
 
Yeast
White Labs - East Coast Ale Yeast WLP008
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Copenhagen City, Denmark
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 0 36 176 10 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 16.7
Mash volume with grains 20.8
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 16.3 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 20.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 20
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

I added 78,5 g/L mandarin puree towards the end of fermentation before dry-hopping

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  • Last Updated: 2024-11-02 14:53 UTC