Bakke Brygg Pale Ale 25 l - Beer Recipe - Brewer's Friend

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Bakke Brygg Pale Ale 25 l

244 calories 22.1 g 0.5 L
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Bakke Brygg
Calories: 244 calories (Per 0.5L)
Carbs: 22.1 g (Per 0.5L)
Created: Saturday June 18th 2016
1.053
1.010
5.7%
35.9
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.47 kg Muntons Pale (Venture)5.47 kg Muntons Pale (Venture) 38 2.4 93.5%
0.38 kg Castle Malting Cara Ruby0.38 kg Castle Malting Cara Ruby 34 19.3 6.5%
5.85 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Cascade37 g Cascade Hops Pellet 6.8 Boil 60 min 26.15 29.6%
38 g Cascade38 g Cascade Hops Pellet 6.8 Boil 10 min 9.74 30.4%
50 g Cascade50 g Cascade Hops Pellet 6.8 Boil 0 min 40%
125 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
0.60 tsp Gjærnæring Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6 g sukker/l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.4
Mash volume with grains 25.2
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 16.7 L) 13.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 25
Going into fermentor 25
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 17 grader før pitching av gjær.

Rist godt på gjæringsbøtten i 5-10 minutter etter at vørteren er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.

Gjæring på 18 grader i 5 dager, 20 dager i 9 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
18 l (3 l/kg) meskevann
15,5 skyllevann (på 77-78 grader)

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  • Last Updated: 2016-07-05 21:07 UTC