#10 Julefinger - Beer Recipe - Brewer's Friend

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#10 Julefinger

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 64 liters (fermentor volume)
Pre Boil Size: 64 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Saturday October 3rd 2015
1.060
1.015
5.9%
45.1
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg German - Pale Ale11 kg Pale Ale 39 2.3 71%
1 kg German - Munich Light1 kg Munich Light 37 6 6.5%
1 kg United Kingdom - Crystal 15L1 kg Crystal 15L 34 15 6.5%
1 kg United Kingdom - Crystal 60L1 kg Crystal 60L 34 60 6.5%
1.50 kg Dry Malt Extract - Light1.5 kg Dry Malt Extract - Light 42 4 9.7%
15.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Boil 60 min 18.34 8.2%
150 g Centennial150 g Centennial Hops Pellet 8.5 Boil 15 min 22.84 30.6%
150 g Centennial150 g Centennial Hops Pellet 8.5 Boil 2 min 3.89 30.6%
150 g Centennial150 g Centennial Hops Pellet 8.5 Dry Hop 7 days 30.6%
490 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Gjærnæring Other Boil 15 min.
0.50 each Whirlfloc Other Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Temperature -- 64 °C 20 min
55 L Temperature -- 68 °C 20 min
Temperature -- 71 °C 20 min
Temperature -- 77 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 74.25 L. Suggest reducing initial water volume to 45.4 L and adding 28.85 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.24 L. Suggest reducing strike water volume to 36.16 L and adding 5.84 L sparge/top-off. 42
Strike water volume at mash thickness of 3 L/kg 42
Mash volume with grains 51.2
Grain absorption losses -14
Remaining sparge water volume (equipment estimates 46.2 L) 35.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 74.3 L) 64
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.7
Post boil Volume 64
Going into fermentor 64
Total: 77.9  
Equipment Profile Used: System Default
 
Notes

Basert på Amber Christmas (Bryggselv), se originaloppskrift for malttyper hvis denne skap kopieres senere. Gjær som er benyttet er WLP002 og WLP028. Ett rør per gjæringskar. Starter i 2 liter vørter i 36 timer på magnetrører.

Gjæring startes i romtemperatur ca 16 grader. Økes til ca 18-20 grader (økningen starter på dag 3 i gjæringsforløpet, og økes med ca 1 grad per døgn). Total gjæringstid ca 3 uker.

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  • Last Updated: 2015-10-11 17:51 UTC