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Bakke Brygg SommerAle 25 L

137 calories 12.7 g 330 ml
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Bakke Brygg
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created Friday July 3rd 2015
1.045
1.009
4.72%
26.9
3.42
5.79
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Castle Malting Pilsen 2RP/2RS3.4 kg Castle Malting Pilsen 2RP/2RS 37 1.8 68%
0.85 kg Viking Pale Ale0.85 kg Viking Pale Ale 37 2.6 17%
0.50 kg Castle Malting Wheat Blanc0.5 kg Castle Malting Wheat Blanc 37 2.25 10%
0.25 kg Weyermann Carapils0.25 kg Weyermann Carapils 35 2.25 5%
5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21.50 g Northern Brewer21.5 g Northern Brewer Hops Pellet 7.7 Boil 60 min 18.59 26.4%
30 g Cascade30 g Cascade Hops Pellet 6.8 Boil 10 min 8.31 36.8%
30 g Saaz30 g Saaz Hops Pellet 2.9 Boil 0 min 36.8%
81.5 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 10 min.
0.60 tsp Gjærnæring Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6,5 g/l       CO2 Level: 2,5 Volumes
 
Target Water Profile
Jonsvatn 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 39.2 156.8  
Strike water volume at mash thickness of 3 L/kg 15 60  
Grain absorption losses -4.73 -18.9  
Remaining sparge water volume 24.2 96.8  
Mash Lauter Tun losses -0.95 -3.8  
Amount going into kettle 33.52 134.1  
Boil off losses -8.52 -34.1  
Amount in kettle at end of boil 25 100  
Hops absorption losses -0.39 -1.5  
Estimated amount in fermentor 24.61 98.5  
Total: 10.58 42.3
 
Notes

Mesking på 66 grader i 60 min, utmesk på 77 grader i 5 min.

Gjæring på 17 grader i 4 dager, 20 grader i 10 dager.

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  • Last Updated: 2018-11-06 23:34 UTC