Bakke Brygg Havrestout 20 L - Beer Recipe - Brewer's Friend

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Bakke Brygg Havrestout 20 L

176 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Bakke Brygg
Calories: 176 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Saturday November 9th 2013
1.057
1.015
5.5%
34.0
35.9
3.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Thomas Fawcett Pale Ale Malt (Maris Otter)3.4 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 68%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 12%
0.40 kg Thomas Fawcett Crystal Malt II0.4 kg Thomas Fawcett Crystal Malt II 34 80.3 8%
0.20 kg Thomas Fawcett Chocolate Malt0.2 kg Thomas Fawcett Chocolate Malt 32 441.2 4%
0.20 kg Muntons Roasted Barley0.2 kg Muntons Roasted Barley 28 553.7 4%
0.20 kg Warminster Amber0.2 kg Warminster Amber 32 24.9 4%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.50 g East Kent Goldings28.5 g East Kent Goldings Hops Pellet 6.8 Boil 60 min 25.22 58.8%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 6.8 Boil 15 min 8.78 41.2%
48.50 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
73.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 5 g sukker/L       CO2 Level: 2,1 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 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume 11.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 15.2 L) 20
Estimated amount in fermentor 20
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

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 16 l meskevann og 11,6 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 67 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).

Gjæralternativer: WLP004, WLP007, WLP013, WLP051, Danstar Nottingham, Safale S-04

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  • Last Updated: 2018-11-06 21:08 UTC