Bakke Brygg Hoppy Lager 25 l - Beer Recipe - Brewer's Friend

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Bakke Brygg Hoppy Lager 25 l

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Saturday September 10th 2016
1.046
1.010
4.8%
49.3
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.06 kg Weyermann Premium Pilsner5.06 kg Weyermann Premium Pilsner 38 1.4 97.5%
0.13 kg Weyermann Carapils0.13 kg Weyermann Carapils 35 2.25 2.5%
5.19 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34.50 g Northern Brewer34.5 g Northern Brewer Hops Pellet 7.7 Boil 60 min 29.95 21.6%
37.50 g Hallertau Mittelfruh37.5 g Hallertau Mittelfruh Hops Pellet 3 Boil 15 min 6.29 23.5%
37.50 g Hallertau Mittelfruh37.5 g Hallertau Mittelfruh Hops Pellet 3 Boil 5 min 2.53 23.5%
50 g Centennial50 g Centennial Hops Pellet 9.4 Boil 5 min 10.56 31.3%
159.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
3.14 g Gjærnæring Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 7 g/l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.9
Mash volume with grains 22.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 21.5 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.3 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 25
Going into fermentor 25
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader i ca 10 dager, så gradvis økning (ca 1 grad pr. dag) opp til 18 grader. Hold på 18 grader i 2-3 dager, senk så temperaturen igjen til 10 grader før tapping ila. ca et døgn. Totalt 3-4 uker.

2g/10L CaSO_4
1g/10L CaCl_2

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  • Last Updated: 2017-11-15 11:44 UTC