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Bakke Brygg Altbier 20L

Method: BIAB
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 23 liters
Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Rating:
41

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1.052
1.013
5.18%
41.29
13.36
Fermentables
Amount Fermentable PPG °L Bill %
3 kgWeyermann Premium Pilsner3 kg Weyermann Premium Pilsner381.464.5%
1 kgCastle Malting Munich1 kg Castle Malting Munich369.921.5%
0.3 kgWeyermann CaraMunich 20.3 kg Weyermann CaraMunich 23445.566.5%
0.3 kgCastle Malting Melano0.3 kg Castle Malting Melano3730.66.5%
0.05 kgWeyermann Carafa Special II0.05 kg Weyermann Carafa Special II32431.851.1%
4.65 kg Total      
Hops
Amount Variety Type AA Use Time IBU
25 gHorizon25 g Horizon HopsPellet12Boil60 min39.75
20 gHallertau Hersbrucker20 g Hallertau Hersbrucker HopsPellet1.6Boil10 min1.54
Mash Guidelines
Amount Description Type Temp Time
--Infusion67 C60 min
Other Ingredients
Amount Name Type Use Time
8 gIrish Moss/klarurt/protafloc8 g Irish Moss/klarurt/protaflocFiningBoil15 min.
0.5 tspYeast nutrients0.5 tsp Yeast nutrientsOtherBoil15 min.
Yeast
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
18.3 - 22.2 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Notes
Kjøl ned til 16 grader før pitching av gjær.
Tørrgjæralternativ: Fermentis US-05
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Recipe QR Code
View Count: 1537
Brew Count: 2
Last Updated: 2017-11-15 11:17 UTC
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Discussion about this recipe:
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MrWangen 04/10/2015 at 03:49pm
4 of 5




Almar 09/16/2015 at 08:43pm



edellopez 05/03/2016 at 04:03am
Did you do double grin your grist?


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