Bakke Brygg JuleAle 2015 Speidel 50 l - Beer Recipe - Brewer's Friend

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Bakke Brygg JuleAle 2015 Speidel 50 l

228 calories 23.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 228 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Wednesday June 17th 2015
1.074
1.018
7.4%
50.7
25.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.57 kg Warminster Maris Otter Pale9.57 kg Warminster Maris Otter Pale 38 3.4 63%
1.32 kg Castle Malting Abbey1.32 kg Castle Malting Abbey 33 17.4 8.7%
0.88 kg Warminster Dark Crystal0.88 kg Warminster Dark Crystal 34 75.6 5.8%
0.88 kg Castle Malting Special B0.88 kg Castle Malting Special B 34 113.1 5.8%
0.35 kg Muntons Chocolate0.35 kg Muntons Chocolate 33 384.95 2.3%
2.20 kg Muntons Dry Malt Extract (Spraymalt) - Light2.2 kg Muntons Dry Malt Extract (Spraymalt) - Light - (late boil kettle addition) 42 4.31 14.5%
15.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Northern Brewer80 g Northern Brewer Hops Pellet 8.8 Boil 60 min 35.64 34.8%
75 g East Kent Goldings75 g East Kent Goldings Hops Pellet 5.7 Boil 15 min 10.74 32.6%
75 g East Kent Goldings75 g East Kent Goldings Hops Pellet 5.7 Boil 5 min 4.31 32.6%
230 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Irish Moss Fining Boil 15 min.
1.26 tsp Gjærnæring Other Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
75%
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      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.85 L. Suggest reducing initial water volume to 43.97 L and adding 11.45 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 56.03 L. Suggest reducing initial water volume to 36.82 L and adding 10.63 L sparge/top-off. 47.5
Strike water volume at mash thickness of 3.7 L/kg 47.5
Mash volume with grains 56
Grain absorption losses -13
Remaining sparge water volume 24.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.4 L) 58
Volume increase from sugar/extract (late additions) 1.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil volume (equipment estimates 52.6 L) 50
Estimated amount in fermentor 50
Total: 71.9  
Equipment Profile Used: System Default
 
Notes

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:

75 g Appelsinskall, søt, tørket
12.5 g Ingefærrot, tørket
12.5 g Kanelstang

Krydderet kokes i de siste 5 min.

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  • Last Updated: 2016-09-16 10:53 UTC