Bakke Brygg JuleAle 2015 20 L

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Method: All Grain
Style: Old Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Bakke Brygg
Calories: 228 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)

Created Thursday May 7th 2015

Original Gravity:

1.074

Final Gravity:

1.018

ABV (standard):

7.35%

IBU (tinseth):

47.84

SRM (morey):

26.39

Mash pH

4.75

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.63 kg	Warminster Floor Malted Maris Otter Pale	38	2.7	80.4%
0.53 kg	Castle Malting Abbey0.53 kg Castle Malting Abbey	33	17.4	7.6%
0.35 kg	Warminster Crystal 200 (240)0.35 kg Warminster Crystal 200 (240)	34	90.6	5%
0.35 kg	Castle Malting Special B0.35 kg Castle Malting Special B	34	113.1	5%
0.14 kg	Muntons Chocolate0.14 kg Muntons Chocolate	33	444.4	2%
7 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
32 g	Northern Brewer32 g Northern Brewer Hops	Pellet	8.8	Boil	60 min	33.64	34.8%
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	5.7	Boil	15 min	10.14	32.6%
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	5.7	Boil	5 min	4.07	32.6%
92 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
32 g	Northern Brewer (Pellet) 32 g Northern Brewer (Pellet) Hops	33.64	34.8%
60 g	East Kent Goldings (Pellet) 60 g East Kent Goldings (Pellet) Hops	14.21	65.2%
92 g / $ 0.00

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Med-High
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	-

Danstar Nottingham

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Sukkerlake Amount: 5 g sukker/L CO₂ Level: 2,1 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

Mesking på 67 grader i 60 min.

Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader i 4-5 dager, 21 grader i 9-10 dager.

Dersom du ønsker krydder i JuleAlen, her er et forslag:

30 g Appelsinskall, søt, tørket
5 g Ingefærrot, tørket
5 g Kanelstang

Krydderet kokes i de siste 5 min.

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