Bakke Brygg JuleAle 2015 20 l

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Bakke Brygg

Method: BIAB
Style: Old Ale
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Boil Size: 23 liters
Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 68% (ending kettle)
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Original Gravity:

1.074

Final Gravity:

1.018

ABV (standard):

7.35%

IBU (tinseth):

46.73

SRM (morey):

24.51

Mash pH

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.63 kg	Warminster Maris Otter Pale5.63 kg Warminster Maris Otter Pale	38	2.25	80.4%
0.53 kg	Castle Malting Abbey0.53 kg Castle Malting Abbey	33	17.4	7.6%
0.35 kg	Warminster Dark Crystal0.35 kg Warminster Dark Crystal	34	75.6	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	384.95	2%
7 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU
34 g	Northern Brewer34 g Northern Brewer Hops	Pellet	8.8	Boil	60 min	33.44
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	5.7	Boil	15 min	9.48
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	5.7	Boil	5 min	3.81

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Mash Guidelines

Amount	Description	Type	Temp	Time
--		Infusion	67 C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Irish Moss8 g Irish Moss	Fining	Boil	15 min.
0.5 tsp	Gjærnæring0.5 tsp Gjærnæring	Other	Boil	15 min.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1
Attenuation (custom):	75%	Flocculation:	Med-High
Optimum Temp:	18.3 - 21.1 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	-

Additional Yeast: Danstar Nottingham

Yeast Pitch Rate and Starter Calculator

Priming

Method: Sukkerlake Amount: 5 g sukker/l

Notes

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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