Bakke Brygg Jul 2017 20L - Beer Recipe - Brewer's Friend

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Bakke Brygg Jul 2017 20L

200 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 77% (ending kettle)
Calories: 200 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Thursday May 18th 2017
1.065
1.016
6.5%
38.9
22.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Thomas Fawcett Pale Ale Malt (Maris Otter)5 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 83.3%
0.60 kg Castle Malting Special B0.6 kg Castle Malting Special B 34 113.1 10%
0.30 kg Thomas Fawcett Amber Malt0.3 kg Thomas Fawcett Amber Malt 32 47.5 5%
0.10 kg Thomas Fawcett Chocolate Malt0.1 kg Thomas Fawcett Chocolate Malt 32 441.2 1.7%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g East Kent Goldings37 g East Kent Goldings Hops Pellet 6.8 Boil 60 min 27.7 38.1%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 6.8 Boil 15 min 11.15 30.9%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 6.8 Boil 0 min 30.9%
97 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
0.50 tsp Gjærnæring Fining Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 350 B cells required
Danstar Nottingham
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukker       Amount: 6 g/l       CO2 Level: 2.0-2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion -- 67 °C 60 min
Utmesk Temperature -- 77 °C 10 min
7.6 L Skylling Sparge -- 77 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 24
Mash volume with grains 28
Grain absorption losses -6
Remaining sparge water volume 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 17 L) 22
Estimated amount in fermentor 22
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader i til stormgjæring er over (typisk 3-5 dager), deretter 20-21 grader i 9-11 dager.

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  • Last Updated: 2017-08-25 08:52 UTC