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Bakke Brygg Påskeøl 2018 25 L

194 calories 20.2 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Bakke Brygg
Calories: 194 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created Thursday January 18th 2018
1.063
1.016
6.24%
25.33
8.02
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Castle Malting Pilsen 2RP/2RS4 kg Castle Malting Pilsen 2RP/2RS 37 1.8 57.1%
1.50 kg Best Munich1.5 kg Best Munich 37 6.35 21.4%
0.75 kg Castle Malting Wheat Blanc0.75 kg Castle Malting Wheat Blanc 37 2.25 10.7%
0.50 kg Weyermann CaraHell0.5 kg Weyermann CaraHell 34 9.95 7.1%
0.25 kg Weyermann CaraMunich 20.25 kg Weyermann CaraMunich 2 34 45.56 3.6%
7 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Challenger21 g Challenger Hops Pellet 7.3 Boil 60 min 14.92 29.6%
25 g Challenger25 g Challenger Hops Pellet 7.3 Boil 15 min 8.81 35.2%
25 g Tettnanger25 g Tettnanger Hops Pellet 3.3 Boil 5 min 1.6 35.2%
71 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Appelsinskall, søt, tørket Spice Boil 10 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 386 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 7 g sukker/l       CO2 Level: 2,6 Volumes
Quick Water Requirements
Water Liters
Total mash water needed 41.1
Strike water volume at mash thickness of 3 L/kg 21
Grain absorption losses -6.6
Remaining sparge water volume 20.1
Mash Lauter Tun losses -0.9
Amount going into kettle 33.5
Boil off losses -8.5
Amount in kettle at end of boil 25
Hops absorption losses -0.3
Estimated amount in fermentor 24.7
Total: 42  
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 15,3 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 66 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 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP400, WLP500, WLP570.

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  • Last Updated: 2018-01-24 09:10 UTC