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Bakke Brygg Nut Brown Ale 25 L

147.14 calories 15.26 g
Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Bakke Brygg
Calories: (Per )
Carbs: (Per )
Created Wednesday March 11th 2015
1.048
1.012
4.74%
26.43
17.61
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Thomas Fawcett Pale Ale Malt (Maris Otter)4 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 80%
0.50 kg Thomas Fawcett Amber Malt0.5 kg Thomas Fawcett Amber Malt 32 47.5 10%
0.25 kg Thomas Fawcett Crystal Malt0.25 kg Thomas Fawcett Crystal Malt 34 61.5 5%
0.25 kg Thomas Fawcett Pale Chocolate Malt0.25 kg Thomas Fawcett Pale Chocolate Malt 33 234.9 5%
5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Fuggles34 g Fuggles Hops Pellet 5.6 Boil 60 min 20.87 57.6%
25 g Fuggles25 g Fuggles Hops Pellet 5.6 Boil 10 min 5.56 42.4%
59 g / 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 4,5 g sukker/L       CO2 Level: 2,0 Volumes
Quick Water Requirements
Water Liters
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units  
Total mash water needed 11.9
Strike water volume at mash thickness of 1.43764 qt/lb 4
Remaining sparge water volume 7.9
Grain absorption losses -2.8
Mash Lauter Tun dead space -0.3
Amount going into kettle 8.9
Boil off losses -2.3
Amount in kettle at end of boil 6.6
Hops absorption losses -0
Estimated amount in fermentor 6.6
Total: 37.3  
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 13,5 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 67 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 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).

Gjæralternativer: WLP007, WLP037, Danstar Nottingham, Safale S-04

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  • Last Updated: 2018-02-08 11:57 UTC