Holmens dobbel-julebokk - Beer Recipe - Brewer's Friend

Holmens dobbel-julebokk

311 calories 26.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 311 calories (Per 330ml)
Carbs: 26.1 g (Per 330ml)
Created: Sunday August 4th 2024
1.101
1.017
11.0%
26.4
29.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.27 kg Munich - Light 10L10.27 kg Munich - Light 10L 33 10 58.7%
5.48 kg German - Pilsner5.48 kg Pilsner 38 1.6 31.3%
0.70 kg German - CaraMunich III0.7 kg CaraMunich III 34 57 4%
0.47 kg United Kingdom - Pale Chocolate0.47 kg Pale Chocolate 33 207 2.7%
0.35 kg Castle Malting - Special B0.35 kg Special B 34 150 2%
0.23 kg United Kingdom - Extra Dark Crystal 120L0.23 kg Extra Dark Crystal 120L 33 120 1.3%
17.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Magnum35 g Magnum Hops Pellet 15 Boil 60 min 26.39 100%
35 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
First infusion 50% of grain Infusion -- 70 °C 60 min
Second infusion, remaing grain Infusion -- 66 °C 90 min
Temperature -- 78 °C 10 min
Starting Mash Thickness: 3.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
8.33 ml Whirlfloc Water Agt Mash 0 min.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 1259 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: 135
Brew Count: 0
Last Updated: 2024-08-04 17:54 UTC

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