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Bakke Brygg JuleAle 2016 20 L

212 calories 20 carbs
Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Bakke Brygg
Rating:
4.52

Calories: 212 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Wednesday August 31st 2016
1.064
1.014
6.54%
42.81
21.63
4.9
 
Fermentables
Amount Fermentable PPG °L Bill %
4.4 kg Warminster Floor Malted Maris Otter Pale4.4 kg Warminster Floor Malted Maris Otter Pale 38 2.7 73.3%
0.9 kg Weyermann Munich II0.9 kg Weyermann Munich II 36 9 15%
0.3 kg Muntons Crystal 150 (175)0.3 kg Muntons Crystal 150 (175) 34 66.2 5%
0.3 kg Castle Malting Special B0.3 kg Castle Malting Special B 34 113.1 5%
0.1 kg Muntons Chocolate0.1 kg Muntons Chocolate 33 444.4 1.7%
6 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
16 g Chinook16 g Chinook Hops Pellet 12.8 Boil 60 min 26.11 21.1%
20 g Cascade20 g Cascade Hops Pellet 6.8 Boil 15 min 8.6 26.3%
10 g Chinook10 g Chinook Hops Pellet 12.8 Boil 15 min 8.1 13.2%
20 g Cascade20 g Cascade Hops Pellet 6.8 Boil 0 min 26.3%
10 g Chinook10 g Chinook Hops Pellet 12.8 Boil 0 min 13.2%
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1
Attenuation (custom):
77.5%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 313 B cells required
WLP007 Dry English Ale
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 313 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 5,5 g sukker/L       CO2 Level: 2,25 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
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 11.09 44.4  
Strike water volume at mash thickness of 1.43764 qt/lb 4.75 19  
Remaining sparge water volume 6.34 25.3  
Grain absorption losses -3.31 -13.2  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.53 30.1  
Boil off losses -2.25 -9  
Hops absorption losses -0 -0  
Amount going into fermentor 5.28 21.1  
Total: 11.09 44.4
 
Notes

Mesking på 67 grader i 60 min, utmesk på 77 grader i 10 min (hvis mulig).

Ønsker du en noe sterkere øl, kan du tilsette 0,5 kg lys spraymalt i kok, eller om du har plass i meskekaret ditt, kan du bruke 1 kg mer (Maris Otter) Pale Malt i mesken. Dette vil høyne OG'en din med omtrent 9 poeng (ved bruk av malt vil det selvsagt komme an på utbyttet ditt).

Dersom du ønsker en krydret øl, kan du eksperimentere med klassiske "julekrydder" som ingefær, kanel, appelsinskall, muskat, koriander, stjerneanis osv. Men vær forsiktig med krydrene, de kan fort ta over smaksbildet i ølen totalt! Et relativt forsiktig utgangspunkt til 20 liter kan være:

20 g tørket appelsinskall, 5 min kok
5 g koriander, malt, 5 min kok
5 g ingefær, malt, 5 min kok

Kjøl ned vørter til 17 grader før pitching av gjær. Gjæring på 17-18 grader under stormgjæring, 20 grader f.o.m. stormgjæring avtar, i totalt ~14 dager.

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  • Last Updated: 2018-11-06 21:28 UTC