Bakke Brygg Julelager 23 l - Beer Recipe - Brewer's Friend

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Bakke Brygg Julelager 23 l

195 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bakke Brygg
Rating:
5.00 (1 Review)

Calories: 195 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Wednesday June 1st 2016
1.064
1.011
7.0%
27.1
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg German - Pilsner2.7 kg Pilsner 38 1.6 38.9%
0.60 kg German - CaraMunich III0.6 kg CaraMunich III 34 57 8.6%
3.57 kg Weyermann Munich II3.57 kg Weyermann Munich II 36 9 51.4%
70 g Weyermann Carafa Special I70 g Weyermann Carafa Special I 32 338.1 1%
6.94 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50.60 g Hallertau Mittelfruh50.6 g Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 21.75 59.5%
34.50 g Hallertau Mittelfruh34.5 g Hallertau Mittelfruh Hops Pellet 4 Boil 10 min 5.38 40.5%
85.10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.20 g Irish Moss Fining Boil 15 min.
0.57 tsp Gjærnæring Other Boil 15 min.
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (avg):
84%
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 at mash thickness of 3.7 L/kg 25.3
Mash volume with grains 29.9
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 14.5 L) 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23
Going into fermentor 23
Total: 35.8  
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.

Obs: 600g caramunich 3 i staden for 700 g caramunich 2

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  • Last Updated: 2017-05-01 17:07 UTC