Bakke Brygg Mild 25 L - Beer Recipe - Brewer's Friend

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Bakke Brygg Mild 25 L

117 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Bakke Brygg
Calories: 117 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Monday March 2nd 2015
1.038
1.012
3.5%
25.2
18.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Thomas Fawcett Pale Ale Malt (Maris Otter)3 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 76.9%
0.50 kg Warminster Crystal 200 (240)0.5 kg Warminster Crystal 200 (240) 34 90.6 12.8%
0.25 kg Thomas Fawcett Amber Malt0.25 kg Thomas Fawcett Amber Malt 32 47.5 6.4%
0.10 kg Thomas Fawcett Pale Chocolate Malt0.1 kg Thomas Fawcett Pale Chocolate Malt 33 234.9 2.6%
0.05 kg Thomas Fawcett Black Malt0.05 kg Thomas Fawcett Black Malt 27 544.3 1.3%
3.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g Fuggles29 g Fuggles Hops Pellet 5.6 Boil 60 min 19.19 53.7%
25 g Fuggles25 g Fuggles Hops Pellet 5.6 Boil 10 min 6 46.3%
54 g / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 4,5 g sukker/L       CO2 Level: 2,0 Volumes
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.2
Mash volume with grains 16.8
Grain absorption losses -3.9
Remaining sparge water volume 19.6
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) -0.3
Post boil volume (equipment estimates 20.2 L) 25
Estimated amount in fermentor 25
Total: 33.8  
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 12,5 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 68 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 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).

Gjæralternativer: WLP002, WLP007, WLP013, WLP037, WLP023, Danstar London ESB, Safale S-04

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  • Last Updated: 2018-02-08 15:51 UTC