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Betlehemsnatten 2026 GF30

Method: All Grain
Style: Wood-Aged Beer
Boil Time: 45 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 17.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 46% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)

Created: Wednesday November 12th 2025

Original Gravity:

1.057

Final Gravity:

1.005

ABV (standard):

6.8%

IBU (tinseth):

21.4

SRM (morey):

33.7

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.70 kg	United Kingdom - Maris Otter Pale2.7 kg Maris Otter Pale	38	3.75	41.2%
1.40 kg	Weyermann - Munich Type II (Dark)1.4 kg Munich Type II (Dark)	37	10	21.4%
0.70 kg	German - CaraAroma0.7 kg CaraAroma	34	130	10.7%
0.70 kg	Weyermann - Rye Malt0.7 kg Rye Malt	36	3.7	10.7%
0.45 kg	United Kingdom - Malted Naked Oats0.45 kg Malted Naked Oats	33	1.3	6.9%
0.40 kg	German - CaraMunich II0.4 kg CaraMunich II	34	46	6.1%
0.20 kg	Crisp Malting - Pale Chocolate0.2 kg Pale Chocolate - (late mash tun addition)	32.7	220	3.1%
6.55 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	Perle12 g Perle Hops	Pellet	8.2	Boil	45 min	14.39	44.4%
15 g	Northern Brewer15 g Northern Brewer Hops	Pellet	7.5	Whirlpool at 99 °C	40 min	7.03	55.6%
27 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12 g	Perle (Pellet) 12 g Perle (Pellet) Hops	14.39	44.4%
15 g	Northern Brewer (Pellet) 15 g Northern Brewer (Pellet) Hops	7.03	55.6%
27 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25 L	Infusion	--	65 °C	60 min
2 L	Sparge	--	75 °C	20 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
1 ml	Brewers Clarex	Fining	Primary	14 days
25 g	Soaked oak chips	Flavor	Secondary	30 days

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	88%	Flocculation:	Medium
Optimum Temp:	17 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.8 Volumes

Target Water Profile

Slottet, Tromsø

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
12	0	3	0	0	1
Mash Chemistry and Brewing Water Calculator

Notes

HUSK Å BESTILLE Crisp Malting - Pale Chocolate SEPARAT!!!

Forandret oppskrift fra 2018/19: Byttet finsk malt mot Weyermann, lagt til rug, erstattet havregryn (oksideringskilde!!) med maltet havre, brukt billigere bitterhumle

Samme som i 2020, 2021, 2022

Forbedring til 2023: Dobbel mengde eik i fatet ment til flasking pga kortere kontakttid. Vurder å pasteurisere flaskene: (10min på 66°C)

Bløtlegg eikechipsene i rum?

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-11-12 18:43 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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