Bakke Brygg Påskeøl 2014 25 l - Beer Recipe - Brewer's Friend

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Bakke Brygg Påskeøl 2014 25 l

199 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 199 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Thursday March 5th 2015
1.065
1.013
6.8%
23.8
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.19 kg Castle Malting Pilsen 2RP/2RS5.19 kg Castle Malting Pilsen 2RP/2RS 37 1.8 69.7%
0.75 kg Castle Malting Munich0.75 kg Castle Malting Munich 36 9.9 10.1%
0.75 kg Weyermann CaraHell0.75 kg Weyermann CaraHell 34 9.95 10.1%
0.38 kg Castle Malting Abbey0.38 kg Castle Malting Abbey 33 17.4 5.1%
0.38 kg Castle Malting Wheat Blanc0.38 kg Castle Malting Wheat Blanc 37 2.25 5.1%
7.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 4.2 Boil 60 min 20.16 66.7%
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 4.2 Boil 10 min 3.66 33.3%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
3.13 g Gjærnæring Other Boil 15 min.
25 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 27.2
Mash volume with grains 32.1
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 15.1 L) 10.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Going into fermentor 25
Total: 37.4  
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: 2015-03-05 16:54 UTC