Bakke Brygg Påskeøl 2014 20 l - Beer Recipe - Brewer's Friend

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Bakke Brygg Påskeøl 2014 20 l

198 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 198 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Tuesday February 17th 2015
1.065
1.012
6.9%
21.7
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.15 kg Castle Malting Pilsen 2RP/2RS4.15 kg Castle Malting Pilsen 2RP/2RS 37 1.8 69.7%
0.60 kg Castle Malting Munich0.6 kg Castle Malting Munich 36 9.9 10.1%
0.60 kg Weyermann CaraHell0.6 kg Weyermann CaraHell 34 9.95 10.1%
0.30 kg Castle Malting Abbey0.3 kg Castle Malting Abbey 33 17.4 5%
0.30 kg Castle Malting Wheat Blanc0.3 kg Castle Malting Wheat Blanc 37 2.25 5%
5.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Fuggles35 g Fuggles Hops Pellet 4.2 Boil 60 min 17.96 63.6%
20 g Fuggles20 g Fuggles Hops Pellet 4.2 Boil 10 min 3.72 36.4%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Irish Moss Fining Boil 15 min.
2.50 g Gjærnæring Other Boil 15 min.
20 g Appelsinskall, søt, tørket Spice Boil 10 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
Fermentis T-58
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6,5 g sukker/l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Mash-out -- -- 77 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.7
Mash volume with grains 25.6
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 14 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 18 grader før pitching av gjær.

Rist godt på gjæringskaret i 5-10 min etter at ølet er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.

Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
14,9 l meskevann
12,8 l skyllevann (på 77-78 grader)

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  • Last Updated: 2016-01-06 13:14 UTC