Nabo-Øl God Påske 2017 - Beer Recipe - Brewer's Friend

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Nabo-Øl God Påske 2017

211 calories 23.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nabo-Øl
Calories: 211 calories (Per 330ml)
Carbs: 23.8 g (Per 330ml)
Created: Wednesday January 11th 2017
1.068
1.020
6.3%
26.1
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg Belgian - Pilsner3.7 kg Pilsner 37 1.6 58.7%
1.20 kg Belgian - Munich1.2 kg Munich 38 6 19%
0.80 kg Belgian - Wheat0.8 kg Wheat 38 1.8 12.7%
0.40 kg German - CaraHell0.4 kg CaraHell 34 11 6.3%
0.20 kg Belgian - CaraMunich0.2 kg CaraMunich 33 50 3.2%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Perle15 g Perle Hops Pellet 7.6 Boil 60 min 13.89 25.9%
23 g Perle23 g Perle Hops Pellet 7.6 Boil 15 min 10.57 39.7%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.3 Boil 5 min 1.6 34.5%
58 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gjærnæring Other Boil 15 min.
10 g Irish Moss Fining Boil 15 min.
20 g Appelsinskall søt, tørket Spice Boil 10 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °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
-- -- 77 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36 L) 32.2
Mash volume with grains (equipment estimates 40.2 L) 36.4
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Volume into fermentor 20
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 18 grader før gjær tilsettes. (Gjær rehydreres før bruk)

Rist godt på gjæringskaret i 5-10 min, for å få mest mulig oksygen inn i ølet før gjæring.

Gjæres på 19 grader i 5 dager, så 21 grader i 9 dager.

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  • Last Updated: 2017-01-11 20:27 UTC