Bakke Brygg Påskeøl 2017 25L - Beer Recipe - Brewer's Friend

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Bakke Brygg Påskeøl 2017 25L

194 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 194 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Friday December 16th 2016
1.063
1.015
6.3%
25.3
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Castle Malting Pilsen 2RP/2RS4.5 kg Castle Malting Pilsen 2RP/2RS 37 1.8 60%
1.50 kg Weyermann Munich I1.5 kg Weyermann Munich I 37 6.2 20%
0.75 kg Castle Malting Wheat Blanc0.75 kg Castle Malting Wheat Blanc 37 2.25 10%
0.50 kg Weyermann CaraHell0.5 kg Weyermann CaraHell 34 9.95 6.7%
0.25 kg Weyermann CaraMunich 20.25 kg Weyermann CaraMunich 2 34 45.56 3.3%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Challenger17 g Challenger Hops Pellet 8.4 Boil 60 min 14.13 25.4%
25 g Challenger25 g Challenger Hops Pellet 8.4 Boil 15 min 10.31 37.3%
25 g Tettnanger25 g Tettnanger Hops Pellet 1.7 Boil 5 min 0.84 37.3%
67 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 tsp Gjærnæring Other Boil 15 min.
10 g Irish Moss Fining Boil 15 min.
25 g Appelsinskall, søt, tørket Spice Boil 10 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
WLP400 Belgian Wit/WLP570 Belgian Golden Ale/Fermentis T-58
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6,5 g sukker/l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Mash-out -- -- 77 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 27.4
Mash volume with grains 32.3
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 14.9 L) 11
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 18 grader før pitching av gjær.

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

Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
14,9 l meskevann
12,8 l skyllevann (på 77-78 grader)

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  • Last Updated: 2018-01-18 12:53 UTC