16_Julelager 2018 - Beer Recipe - Brewer's Friend

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16_Julelager 2018

203 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 80 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: DrøyHøy Brewers
Calories: 203 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Sunday July 15th 2018
1.066
1.016
6.5%
27.1
20.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Weyermann Munich II3.8 kg Weyermann Munich II 36 9 57.6%
1.80 kg Castle Malting Pilsen 2RP/2RS1.8 kg Castle Malting Pilsen 2RP/2RS 37 1.8 27.3%
0.90 kg Weyermann CaraMunich II0.9 kg Weyermann CaraMunich II 34 45.56 13.6%
0.10 kg Weyermann Carafa Special II0.1 kg Weyermann Carafa Special II 32 431.85 1.5%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
58 g Hallertau Mittelfruh58 g Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 25.45 72.5%
22 g Tettnanger22 g Tettnanger Hops Pellet 3.5 Boil 5 min 1.68 27.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Irish moss Fining Boil 15 min.
1 ml Anti foam Other Boil 90 min.
12 g Knuste karvefrø Spice Boil 8 min.
12 g Stjerneanis Spice Boil 8 min.
8.50 g Korianderfrø Spice Boil 8 min.
20 g Søt appelsinskall Spice Boil 15 min.
0.50 tsp Yeast nutrient Other Boil 15 min.
12 g Nellikspiker Spice Boil 8 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
74.5%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 621 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6 g sukker/L       CO2 Level: 2,4 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash water:
2 g calsium sulphate
4 g calsium chloride
2 g calsium carbonate
4 g sodium bicarbonate

Sparge water:
2 g calsium sulphate
4 g calsium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 55 °C 15 min
18 L Infusion -- 63 °C 45 min
19.5 L Infusion -- 72 °C 15 min
22 L Infusion -- 77 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.8
Mash volume with grains 24.2
Grain absorption losses -6.6
Remaining sparge water volume 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 26
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 18 L) 22
Estimated amount in fermentor 22
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

This beer is based on the Julelager from Bakke Brygg (RIP).

Cool to 9-10 deg C for pitching

Run 11 deg C until gravity reads about 1,035-1,040 (7-9 days) and start to increase temp 2 deg pr 12 hours, up to 19 deg C. Keep it there for 6-10 days and check for diacetyl and acetaldehyde. Once clean, run the temp down 3-4 deg C every 12 hours. Let it stay at 1 deg C for 5 days to drop clear.

Prime with somewhere around 80-100 g table sugar to account for some C02 being absorbed back in the beer from the headspace during cold crashing. Replace the standard hose-in-a-beer bottle airlock to a S-shaped bulb lock to avoid liquid being sucked back into the fermenter.

Leave the bottles at 20-23 deg C for carbonating for 2-3 weeks before storing at 8-10 deg C. Keeping bottles in the fridge 5 days or more prior to consumption, helps the precipitation of most particulate matter and produces a clear and crisp lager beer experience.

Alternative yeast: WLP830, WLP838, Saflager 34/70

Notes:
The mash schedule only yielded 1.052 in our brewolution masher. Normally we get an efficiency of 75% with this setup. Ended up adding 250-300 g light DME and got 1.060 in the fermentor. Might be that the 72 degrees step could have been extended to increase efficiency, a little lost here?

We first added 2 g of the christmas spices, and got little to no aroma at boil. Decided to add 10g more of each to push it into the X-mas groove a little better. Those 10g only got about 5 min at boil. Only about 8g of the nellikspiker was crushed, the rest was whole seeds which probably didn't transfer over to fermentor.

This didn't go very well, unless you love the taste of nellik in beer. It is X-massy alright, but reeks of nellik. We'll probably bottle a case or so, just in case it smoothes out with storage.. But other than that, the taste now before bottling isn't very promising. It definitely was a mistake to add the powdered nellikspiker. Totally overwhelming.

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  • Last Updated: 2018-08-25 20:50 UTC