Tradisjonellt Juleøl (Besse Brygg) - Beer Recipe - Brewer's Friend

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Tradisjonellt Juleøl (Besse Brygg)

172 calories 17.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Besse Brygg
Rating:
5.00 (1 Review)

Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Saturday October 18th 2014
1.056
1.013
5.7%
14.7
27.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 28.6%
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 28.6%
3 kg Candi Syrup - Belgian Candi Syrup - Dark3 kg Belgian Candi Syrup - Dark 32 80 42.9%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Saaz45 g Saaz Hops Pellet 3.5 Boil 60 min 13.36 78.9%
12 g Saaz12 g Saaz Hops Pellet 3.5 Boil 10 min 1.29 21.1%
57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Mandarinskall (fersk) Flavor Boil 5 min.
200 g Ingefær Flavor Boil 5 min.
20 g nellikspiker Flavor Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 9 gram/liter      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion -- 67 °C 60 min
6 L Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.7 L) 36.7
Mash volume with grains (equipment estimates 41.3 L) 39.3
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.2
Pre boil volume (equipment estimates 36 L) 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 30
Volume into fermentor 30
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

Sirupen tilsettes etter 30 min koking.

Alle tillsetningene 5 min før kokeslutt tilsettes i en humle pose og løftes over i gjæringskaret etter tillsettingen av gjæren, løftes ut etter 48 timer.

Sirupen som står beskrevet er ikke den som ble brukt.
Den som ble brukt er vanlig brun sirup som man får kjøpt på de fleste matbutikker

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  • Last Updated: 2016-01-16 12:37 UTC