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

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Bakke Brygg Sommer 2017 25L

137 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 27.5 liters (ending kettle volume)
Pre Boil Size: 32.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 79% (ending kettle)
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Tuesday May 30th 2017
1.045
1.009
4.7%
27.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Castle Malting Pilsen 2RP/2RS4 kg Castle Malting Pilsen 2RP/2RS 37 1.8 80%
1 kg Thomas Fawcett Pale Ale Malt (Maris Otter)1 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 20%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Northern Brewer21 g Northern Brewer Hops Pellet 9.3 Boil 60 min 20.12 17.4%
50 g Hersbrucker50 g Hersbrucker Hops Pellet 2.7 Boil 15 min 6.9 41.3%
50 g Hersbrucker50 g Hersbrucker Hops Pellet 2.7 Boil 0 min 41.3%
121 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
0.60 tsp Gjærnæring Fining Boil 15 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 231 B cells required
Safale US-05
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 231 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6,5 gram/liter       CO2 Level: 2,5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusjonsmesk Infusion -- 67 °C 60 min
Utmesk Temperature -- 77 °C 5 min
11.5 L Skylling Sparge -- 77 °C --
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 25
Mash volume with grains 28.3
Grain absorption losses -5
Remaining sparge water volume 13.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.7 L) 32.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 23.3 L) 27.5
Estimated amount in fermentor 27.5
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 16 grader før pitching av gjær. Gjæring på 17 til stormgjæring begynner å roe seg, øk til 20-21 grader ila. et par dager og hold resten av gjæringsfasen.

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  • Last Updated: 2017-06-15 13:07 UTC