Stärk Joul - Beer Recipe - Brewer's Friend

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Stärk Joul

264 calories 27.6 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 264 calories (Per 330ml)
Carbs: 27.6 g (Per 330ml)
Created: Tuesday September 5th 2023
1.085
1.022
8.2%
0.0
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Finland - Pale Ale Malt7 kg Pale Ale Malt 36 2 84.8%
600 g BE - Pale Ale600 g Pale Ale 38 3.4 7.3%
300 g Belgian - Biscuit300 g Biscuit 35 23 3.6%
350 g Viking - Cookie Malt350 g Cookie Malt 37 25.4 4.2%
8,250 g / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- -- --
10 L Batch Sparge -- -- --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.7
Mash volume with grains 28.9
Grain absorption losses -7.9
Remaining sparge water volume (equipment estimates 11.6 L) 13.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.7 L) 28.5
Boil off losses -5.7
Post boil Volume 21
Going into fermentor 21
Total: 37.1  
Equipment Profile Used: System Default
"Stärk Joul" No Profile Selected beer recipe by Siggobaldus. All Grain, ABV 8.21%, IBU 0, SRM 8.51, Fermentables: (Pale Ale Malt, Pale Ale, Biscuit, Cookie Malt)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-09-11 11:35 UTC