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Bakke Brygg JuleAle 2015 50 l

246 calories 25 carbs
Beer Stats
Method: BIAB
Style: Old Ale
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 246 calories (Per 355mL)
Carbs: 25 g (Per 355mL)
Created Wednesday June 17th 2015
1.074
1.018
7.35%
44.59
24.55
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
14.07 kg Warminster Maris Otter Pale14.07 kg Warminster Maris Otter Pale 38 2.25 80.4%
1.32 kg Castle Malting Abbey1.32 kg Castle Malting Abbey 33 17.4 7.5%
0.88 kg Warminster Dark Crystal0.88 kg Warminster Dark Crystal 34 75.6 5%
0.88 kg Castle Malting Special B0.88 kg Castle Malting Special B 34 113.1 5%
0.35 kg Muntons Chocolate0.35 kg Muntons Chocolate 33 384.95 2%
17.5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
79 g Northern Brewer79 g Northern Brewer Hops Pellet 8.8 Boil 60 min 31.23 34.5%
75 g East Kent Goldings75 g East Kent Goldings Hops Pellet 5.7 Boil 15 min 9.53 32.8%
75 g East Kent Goldings75 g East Kent Goldings Hops Pellet 5.7 Boil 5 min 3.83 32.8%
 
Mash Guidelines
Amount Description Type Temp Time
L Infusion 67 °C 60 min
 
Other Ingredients
Amount Name Type Use Time
20 g Irish Moss Fining Boil 15 min.
1.26 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 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
Danstar Nottingham
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
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:

75 g Appelsinskall, søt, tørket
12,5 g Ingefærrot, tørket
12,5 g Kanelstang

Krydderet kokes i de siste 5 min.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-02-05 11:25 UTC
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