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Bakke Brygg Påskeøl 2014 20 l

Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 24 liters
Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
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1.065
1.012
6.9%
21.68
7.51
Fermentables
Amount Fermentable PPG °L Bill %
4.15 kgCastle Malting Pilsen 2RP/2RS4.15 kg Castle Malting Pilsen 2RP/2RS371.869.7%
0.6 kgCastle Malting Munich0.6 kg Castle Malting Munich369.910.1%
0.6 kgWeyermann CaraHell0.6 kg Weyermann CaraHell349.9510.1%
0.3 kgCastle Malting Abbey0.3 kg Castle Malting Abbey3317.45%
0.3 kgCastle Malting Wheat Blanc0.3 kg Castle Malting Wheat Blanc372.255%
5.95 kg Total      
Hops
Amount Variety Type AA Use Time IBU
35 gFuggles35 g Fuggles HopsPellet4.2Boil60 min17.96
20 gFuggles20 g Fuggles HopsPellet4.2Boil10 min3.72
Mash Guidelines
Amount Description Type Temp Time
--Infusion67 C60 min
--Mash-out--77 C5 min
Other Ingredients
Amount Name Type Use Time
8 gIrish Moss8 g Irish MossFiningBoil15 min.
2.5 gGjærnæring2.5 g GjærnæringOtherBoil15 min.
20 gAppelsinskall, søt, tørket20 g Appelsinskall, søt, tørketSpiceBoil10 min.
Yeast
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
20 - 25.6 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
Additional Yeast: Fermentis T-58
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6,5 g sukker/l      
Notes
Kjøl ned vørter til 18 grader før pitching av gjær.

Rist godt på gjæringskaret i 5-10 min etter at ølet er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.

Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
14,9 l meskevann
12,8 l skyllevann (på 77-78 grader)
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View Count: 1681
Brew Count: 0
Last Updated: 2016-01-06 13:14 UTC
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