Gamle Jul - Beer Recipe - Brewer's Friend

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Gamle Jul

171 calories 16.4 g 330 ml
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 0 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.140 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Rating:
2.00 (1 Review)

Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Sunday November 27th 2016
1.056
1.012
5.7%
0.0
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Liquid Malt Extract - Light3.4 kg Liquid Malt Extract - Light 35 4 73.9%
1 kg Cane Sugar1 kg Cane Sugar 46 0 21.7%
4.40 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.20 kg Finland - Crystal Malt 1500.2 kg Crystal Malt 150 35 57 4.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Pacific Gem50 g Pacific Gem Hops Leaf/Whole 15.4 Dry Hop 5 days 1.4%
3,400 g Hopped LME3400 g Hopped LME Hops Plug 0.5 First Wort 0 min 98.6%
3,450 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Uppsala 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 12 21 38 32 99
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 39.2 L) 7.2
Mash volume with grains (equipment estimates 39.2 L) 7.3
Grain absorption losses (steeping) -0.2
Volume increase from sugar/extract (early additions) 3
Pre boil volume (equipment estimates 42 L) 10
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -17
Post boil volume 25
Going into fermentor 25
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 7.2  
Equipment Profile Used: System Default
 
Notes

Coopers liquid malt extract is prehopped to approximately 20 IBU for a 20L batch --> IBU this batch ~40.

Add ~dozen juniper berries with dryhop

The LME was very old (8 and 4 years after expiration) and had turned quite dark. 1 week into fermentation the beer is perceived as tart and a hint of soy is present. pH measures as 3.7. Color is brown.

pH adjusted to 4.2 and stored cold around 1 week. At kegging tartness is much less perceivable, but soy tones still present.

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  • Last Updated: 2017-06-16 14:27 UTC