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Juleøl 2017

260 calories 21.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 260 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Thursday July 20th 2017
1.085
1.014
9.3%
20.9
43.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 68.2%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 7.6%
0.50 kg United Kingdom - Crystal 60L0.5 kg Crystal 60L 34 60 7.6%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 6.1%
0.20 kg Belgian - Biscuit0.2 kg Biscuit 35 23 3%
0.20 kg Torrified Wheat0.2 kg Torrified Wheat 36 2 3%
0.30 kg Candi Syrup - Belgian Candi Syrup - D-450.3 kg Belgian Candi Syrup - D-45 32 45 4.5%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 60 min 20.29 80%
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 5 Boil 5 min 0.65 20%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each nelik Spice Boil 10 min.
2 each Stjerneanis Spice Boil 10 min.
10 g Appelsinskall søt Flavor Boil 10 min.
1 each Kanelstang 1stk Spice Boil 5 min.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 348 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-8922
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 0 4 7 0 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.8
Mash volume with grains 19.9
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 14.1 L) 13.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 22.8 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17
Going into fermentor 17
Total: 29  
Equipment Profile Used: System Default
 
Notes

Prøver på Dekoksjon mesking. 2 steg. Utmesk på vanlig måte.
Justerer vannet med Klorid. Klorid runder av og øker munnfølese og gir litt søter maltsmak.
Høy alkalinitet er bra for mørke øl. Norsk vann er for lav på alkalinitet.
Tilsett 4g per 10 liter Kalsiumkarbonat (CaCO3) i mesk
og 2g per 10 liter Natriumbikarbonat (Natron, NaHCO3) i mesken.

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  • Last Updated: 2018-09-06 11:23 UTC