Julelager 25L - Beer Recipe - Brewer's Friend

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Julelager 25L

207 calories 22.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bakke Brygg
Calories: 207 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Thursday September 10th 2015
1.067
1.018
6.3%
21.7
18.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Castle Malting Munich4 kg Castle Malting Munich 36 9.9 50.6%
3 kg Castle Malting Pilsen 2RP/2RS3 kg Castle Malting Pilsen 2RP/2RS 37 1.8 38%
0.80 kg Weyermann CaraMunich0.8 kg Weyermann CaraMunich 34 45.56 10.1%
0.10 kg Weyermann Carafa Special I0.1 kg Weyermann Carafa Special I 32 338.1 1.3%
7.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
130 g Hallertau Hersbrucker130 g Hallertau Hersbrucker Hops Pellet 1.6 Boil 60 min 19.56 76.5%
40 g Hallertau Hersbrucker40 g Hallertau Hersbrucker Hops Pellet 1.6 Boil 10 min 2.18 23.5%
170 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
2.50 g Gjærnæring Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
WLP830 German Lager
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6 gram sukker pr l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 43.2 L) 37.3
Mash volume with grains (equipment estimates 48.4 L) 42.5
Grain absorption losses -7.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.4 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 25
Volume into fermentor 25
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Kjøl ned til ca. 9 grader før pitching av gjær.
3 uker gjæring tilsammne. Gjæring på ca. 10 grader i 2 uker, deretter heves temperaturen (gradvis) til 17 grader for en diacetylrest. Tapping på flasker med sukkerlake, ettergjæring på 20 grader i 1-2 uker. Deretter settes ølet så kaldt som mulig (ikke under 1 grad), for lagring i ca. 4 uker.

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  • Last Updated: 2015-09-10 07:08 UTC