Bakke Brygg JuleAle 2015 20 L - Beer Recipe - Brewer's Friend

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Bakke Brygg JuleAle 2015 20 L

228 calories 23.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Bakke Brygg
Calories: 228 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Thursday May 7th 2015
1.074
1.018
7.4%
47.8
26.4
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.63 kg Warminster Floor Malted Maris Otter Pale5.63 kg Warminster Floor Malted Maris Otter Pale 38 2.7 80.4%
0.53 kg Castle Malting Abbey0.53 kg Castle Malting Abbey 33 17.4 7.6%
0.35 kg Warminster Crystal 200 (240)0.35 kg Warminster Crystal 200 (240) 34 90.6 5%
0.35 kg Castle Malting Special B0.35 kg Castle Malting Special B 34 113.1 5%
0.14 kg Muntons Chocolate0.14 kg Muntons Chocolate 33 444.4 2%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Northern Brewer32 g Northern Brewer Hops Pellet 8.8 Boil 60 min 33.64 34.8%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.7 Boil 15 min 10.14 32.6%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.7 Boil 5 min 4.07 32.6%
92 g / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
Danstar Nottingham
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: 5 g sukker/L       CO2 Level: 2,1 Volumes
 
Target Water Profile
Jonsvatn 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.6
Mash volume with grains 30.2
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 11.4 L) 8.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Going into fermentor 20
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Mesking på 67 grader i 60 min.

Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader i 4-5 dager, 21 grader i 9-10 dager.

Dersom du ønsker krydder i JuleAlen, her er et forslag:

30 g Appelsinskall, søt, tørket
5 g Ingefærrot, tørket
5 g Kanelstang

Krydderet kokes i de siste 5 min.

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  • Last Updated: 2018-11-06 21:28 UTC