Bakke Brygg Pale Ale GAMMEL 25 L - Beer Recipe - Brewer's Friend

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Bakke Brygg Pale Ale GAMMEL 25 L

158 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Bakke Brygg
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Friday November 15th 2013
1.052
1.010
5.4%
37.0
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.47 kg Viking Pale Ale5.47 kg Viking Pale Ale 37 2.6 93.5%
0.38 kg Castle Malting Cara Ruby0.38 kg Castle Malting Cara Ruby 34 19.3 6.5%
5.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37.50 g Cascade37.5 g Cascade Hops Pellet 6.8 Boil 60 min 27.17 30%
37.50 g Cascade37.5 g Cascade Hops Pellet 6.8 Boil 10 min 9.85 30%
50 g Cascade50 g Cascade Hops Pellet 6.8 Boil 0 min 40%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
0.60 tsp Gjærnæring Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6 g sukker/l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.4
Mash volume with grains 25.2
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 16.7 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 25
Going into fermentor 25
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 17 grader før pitching av gjær.

Rist godt på gjæringsbøtten i 5-10 minutter etter at vørteren er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.

Gjæring på 18 grader i 5 dager, 20 grader i 9 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
18 l (3 l/kg) meskevann
15,5 skyllevann (på 77-78 grader)

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  • Last Updated: 2018-01-18 17:05 UTC