Bakke Brygg Rye Porter 20 L - Beer Recipe - Brewer's Friend

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Bakke Brygg Rye Porter 20 L

263 calories 26.1 g 330 ml
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 263 calories (Per 330ml)
Carbs: 26.1 g (Per 330ml)
Created: Wednesday June 11th 2014
1.085
1.020
8.4%
59.3
37.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg Best Pale Ale4.8 kg Best Pale Ale 38 2.8 64%
1 kg Weyermann Rye Malt1 kg Weyermann Rye Malt 38 3.2 13.3%
0.60 kg Best Munich Dark0.6 kg Best Munich Dark 36 11.1 8%
0.40 kg Warminster Crystal 200 (240)0.4 kg Warminster Crystal 200 (240) 34 90.6 5.3%
0.20 kg Thomas Fawcett Chocolate Malt0.2 kg Thomas Fawcett Chocolate Malt 32 441.2 2.7%
0.20 kg Weyermann CaraRye0.2 kg Weyermann CaraRye 34 66.2 2.7%
0.20 kg Weyermann Chocolate Rye0.2 kg Weyermann Chocolate Rye 31 244.3 2.7%
0.10 kg Thomas Fawcett Black Malt0.1 kg Thomas Fawcett Black Malt 27 544.3 1.3%
7.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Columbus24 g Columbus Hops Pellet 17.2 Boil 60 min 43.57 23.1%
40 g Mount Hood40 g Mount Hood Hops Pellet 6 Boil 15 min 12.57 38.5%
40 g Columbus40 g Columbus Hops Pellet 17.2 Boil 1 min 3.13 38.5%
104 g / 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 409 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6 g sukker/L       CO2 Level: 2,4 Volumes
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 27.4
Mash volume with grains 32.3
Grain absorption losses -7.5
Remaining sparge water volume 5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 14.9 L) 20
Estimated amount in fermentor 20
Total: 32.4  
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 20 l meskevann og 10,8 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 66 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: WLP001, WLP013, WLP051, WLP090, Safale US-05, Danstar Nottingham

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  • Last Updated: 2018-02-08 13:50 UTC