Bakke Brygg HveteIPA 25 L - Beer Recipe - Brewer's Friend

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Bakke Brygg HveteIPA 25 L

196 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Bakke Brygg
Rating:
4.33 (3 Reviews)

Calories: 196 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Friday September 27th 2013
1.064
1.013
6.8%
64.3
7.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Thomas Fawcett Pale Ale Malt (Maris Otter)4.5 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 64.3%
1.50 kg Castle Malting Wheat Blanc1.5 kg Castle Malting Wheat Blanc 37 2.25 21.4%
0.75 kg Flaked Wheat0.75 kg Flaked Wheat 34 2 10.7%
0.25 kg Thomas Fawcett Crystal Malt0.25 kg Thomas Fawcett Crystal Malt 34 61.5 3.6%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Chinook21 g Chinook Hops Pellet 12.6 Boil 60 min 25.57 7.1%
25 g Citra25 g Citra Hops Pellet 14.2 Boil 15 min 17.02 8.4%
25 g Mosaic25 g Mosaic Hops Pellet 13.3 Boil 15 min 15.94 8.4%
50 g Citra50 g Citra Hops Pellet 14.2 Boil 1 min 2.96 16.9%
50 g Mosaic50 g Mosaic Hops Pellet 13.3 Boil 1 min 2.77 16.9%
25 g Chinook25 g Chinook Hops Pellet 12.6 Dry Hop 9 days 8.4%
50 g Citra50 g Citra Hops Pellet 14.2 Dry Hop 9 days 16.9%
50 g Mosaic50 g Mosaic Hops Pellet 13.3 Dry Hop 9 days 16.9%
296 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Appelsinskall (søt), tørket Spice Boil 5 min.
12.50 g Korianderfrø Spice Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 392 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6,5 g sukker/L       CO2 Level: 2,5 Volumes
 
Target Water Profile
Jonsvatn 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.6
Mash volume with grains 30.2
Grain absorption losses -7
Remaining sparge water volume 11.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.4 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 19.6 L) 25
Estimated amount in fermentor 25
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Basert på vinneren i PF under juleølkonkurransen 2012.

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP051, WLP090, Danstar Nottingham

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  • Last Updated: 2018-11-06 19:41 UTC