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Bakke Brygg Julelager 25 L

Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Bakke Brygg
Calories: 207 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)

Created: Wednesday September 25th 2013

Original Gravity:

1.067

Final Gravity:

1.017

ABV (standard):

6.5%

IBU (tinseth):

26.7

SRM (morey):

19.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	Weyermann Munich II4.5 kg Weyermann Munich II	36	9	59.2%
2.25 kg	Castle Malting Pilsen 2RP/2RS2.25 kg Castle Malting Pilsen 2RP/2RS	37	1.8	29.6%
0.75 kg	Weyermann CaraMunich II0.75 kg Weyermann CaraMunich II	34	45.56	9.9%
0.10 kg	Weyermann Carafa Special II0.1 kg Weyermann Carafa Special II	32	431.85	1.3%
7.60 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
66 g	Hallertau Mittelfruh66 g Hallertau Mittelfruh Hops	Pellet	4	Boil	60 min	25.04	72.5%
25 g	Tettnanger25 g Tettnanger Hops	Pellet	3.5	Boil	5 min	1.65	27.5%
91 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
66 g	Hallertau Mittelfruh (Pellet)	25.04	72.5%
25 g	Tettnanger (Pellet) 25 g Tettnanger (Pellet) Hops	1.65	27.5%
91 g / $ 0.00

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) 716 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Sukkerlake Amount: 6 g sukker/L CO₂ Level: 2,4 Volumes

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 20 l meskevann og 15,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP830, WLP838, Saflager 34/70

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-05-04 15:20 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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kjetilg • 11/04/2018 at 05:25pm

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