Holmens Julebokk - Beer Recipe - Brewer's Friend

Holmens Julebokk

238 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 238 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Monday August 8th 2022
1.078
1.012
8.7%
27.6
24.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.85 kg Munich - Light 10L6.85 kg Munich - Light 10L 33 10 59.2%
3.58 kg German - Pilsner3.58 kg Pilsner 38 1.6 30.9%
0.50 kg German - CaraMunich III0.5 kg CaraMunich III 34 57 4.3%
0.29 kg United Kingdom - Pale Chocolate0.29 kg Pale Chocolate 33 207 2.5%
0.22 kg Castle Malting - Special B0.22 kg Special B 34 150 1.9%
0.14 kg United Kingdom - Extra Dark Crystal 120L0.14 kg Extra Dark Crystal 120L 33 120 1.2%
11.58 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25.72 g Magnum25.72 g Magnum Hops Pellet 15 Boil 60 min 27.55 100%
25.72 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 66 °C 60 min
Temperature -- 72 °C 30 min
Temperature -- 78 °C 10 min
Starting Mash Thickness: 3.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
7.14 ml Whirlfloc Water Agt Mash --
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2.86 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 850 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Clone of Ringnes Julebokk. Winner of the national championship 2019. I Norge kan dette ølet kjøpes som ølsett på www.holmentoppen.no

1.
Make yeast starter from 1 or 2 packs (4 liters/400 g DME).
2.
Check wort pH – should be around 5,4.
3.
Boil wort 90 min.
4.
Oxygenate well.
5.
Ferment at 10 C for 18-24 days. Diacetyl rest at end of fermentation.

View Count: 324
Brew Count: 1
Last Updated: 2022-08-08 20:35 UTC

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