Bakke Brygg Jul 2017 50L - Beer Recipe - Brewer's Friend

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Bakke Brygg Jul 2017 50L

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: 55 liters (ending kettle volume)
Pre Boil Size: 62.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 77% (ending kettle)
Calories: 200 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Saturday August 19th 2017
1.065
1.016
6.4%
38.8
22.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 kg Thomas Fawcett Pale Ale Malt (Maris Otter)12.5 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 83.3%
1.50 kg Castle Malting Special B1.5 kg Castle Malting Special B 34 113.1 10%
0.75 kg Thomas Fawcett Amber Malt0.75 kg Thomas Fawcett Amber Malt 32 47.5 5%
0.25 kg Thomas Fawcett Chocolate Malt0.25 kg Thomas Fawcett Chocolate Malt 32 441.2 1.7%
15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
95 g East Kent Goldings95 g East Kent Goldings Hops Pellet 6.8 Boil 60 min 27.89 38.8%
75 g East Kent Goldings75 g East Kent Goldings Hops Pellet 6.8 Boil 15 min 10.93 30.6%
75 g East Kent Goldings75 g East Kent Goldings Hops Pellet 6.8 Boil 0 min 30.6%
245 g / $ 0.00
 
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) 875 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) 875 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.0-2.5 Volumes
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 64.78 L. Suggest reducing initial water volume to 45.4 L and adding 19.38 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 54.9 L. Suggest reducing initial water volume to 35.5 L and adding 9.5 L sparge/top-off. 45
Strike water volume at mash thickness of 3 L/kg 45
Mash volume with grains 54.9
Grain absorption losses -15
Remaining sparge water volume 33.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 64.8 L) 62.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil volume (equipment estimates 52.7 L) 55
Estimated amount in fermentor 55
Total: 78.4  
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: 2017-08-19 13:06 UTC