Bakke Brygg Pale Ale 20 l - Beer Recipe - Brewer's Friend

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Bakke Brygg Pale Ale 20 l

161 calories 14.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Bakke Brygg
Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Saturday October 22nd 2016
1.053
1.010
5.9%
38.4
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg Muntons Pale (Venture)4.4 kg Muntons Pale (Venture) 38 2.5 93.6%
0.30 kg Castle Malting Cara Ruby0.3 kg Castle Malting Cara Ruby 34 19.3 6.4%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Cascade25 g Cascade Hops Pellet 6.8 Boil 60 min 22.68 25%
35 g Cascade35 g Cascade Hops Pellet 6.8 Boil 15 min 15.76 35%
40 g Cascade40 g Cascade Hops Pellet 6.8 Boil 0 min 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gjærnæring Other Boil 15 min.
8 g Irish Moss Fining 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:
-
WLP001 California Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 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
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 18.8
Mash volume with grains 21.9
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 13 L) 10.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Going into fermentor 20
Total: 29.6  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 17 grader før pitching av gjær.

Rist godt på gjæringskaret i 5-10 min 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 4 dager, 20 grader i 10 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
18,8 l (4 l/kg) meskevann, varmet opp til 72 grader før tilsetning av malten.
8,7 skyllevann (på 77-78 grader)

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  • Public: Yup, Shared
  • Last Updated: 2018-02-19 21:16 UTC
  • Snapshot Created: 2016-10-22 20:26 UTC
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