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Bakke Brygg Rye IPA 20 L

247 calories 21 carbs
Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Bakke Brygg
Calories: 247 calories (Per 355mL)
Carbs: 21 g (Per 355mL)
Created Thursday May 8th 2014
1.075
1.013
8.12%
93.93
7.6
5.7
 
Fermentables
Amount Fermentable PPG °L Bill %
5.2 kg Best Pale Ale5.2 kg Best Pale Ale 38 2.8 78.8%
1 kg Weyermann Rye Malt1 kg Weyermann Rye Malt 38 3.2 15.2%
0.2 kg Best Munich Dark0.2 kg Best Munich Dark 36 11.1 3%
0.2 kg Thomas Fawcett Pale Crystal Malt0.2 kg Thomas Fawcett Pale Crystal Malt 34 28.7 3%
6.6 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
32 g Columbus32 g Columbus Hops Pellet 14.8 Boil 60 min 53.71 12.2%
25 g Chinook25 g Chinook Hops Pellet 12.4 Boil 15 min 17.44 9.5%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Boil 15 min 17.87 9.5%
40 g Chinook40 g Chinook Hops Pellet 12.4 Boil 1 min 2.43 15.3%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Boil 1 min 2.48 15.3%
40 g Chinook40 g Chinook Hops Pellet 12.4 Dry Hop 9 days 15.3%
20 g Columbus20 g Columbus Hops Pellet 15 Dry Hop 9 days 7.6%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Dry Hop 9 days 15.3%
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3
Attenuation (custom):
82.5%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 364 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6,5 g sukker/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
 
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 10 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). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-07 01:17 UTC
Other Brewers Who Brewed This Recipe:
Anders W.
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