Nabo-Øl Ren Lykke Beer Recipe | BIAB Wood-Aged Beer | Brewer's Friend
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Nabo-Øl Ren Lykke

256 calories 24.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 18.5 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nabo-Øl
Calories: 256 calories (Per 330ml)
Carbs: 24.4 g (Per 330ml)
Created: Friday May 5th 2017
1.083
1.018
8.5%
43.1
40.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.43 kg American - Pale 2-Row4.425 kg Pale 2-Row 37 1.8 64.8%
0.86 kg American - Munich - Dark 20L0.855 kg Munich - Dark 20L 33 20 12.5%
0.51 kg American - CaraBrown0.51 kg CaraBrown 34 55 7.5%
0.35 kg American - Caramel / Crystal 120L0.345 kg Caramel / Crystal 120L 33 120 5.1%
0.18 kg American - Caramel / Crystal 40L0.175 kg Caramel / Crystal 40L 34 40 2.6%
0.42 kg American - Chocolate0.42 kg Chocolate 29 350 6.1%
0.10 kg Stjørdalsmalt (et par håndfull)0.1 kg Stjørdalsmalt (et par håndfull) 35 1.6 1.5%
6.83 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Magnum23 g Magnum Hops Pellet 15 Boil 60 min 40.58 65.7%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 5 Boil 10 min 2.56 34.3%
35 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
1 tsp Gjærnæring Fining Boil 15 min.
1.50 each Vaniljestang Flavor Secondary 5 days
300 ml Bourbon Flavor Secondary 5 days
30 g Eikekuber Flavor Secondary 5 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukker       Amount: 6 g pr. ltr      
 
Notes

Pga noe høy alkoholprosent brukes 1-5 pk gjær. Rehydreres før den tilsettes på ca. 18-20 gr.

Primærgjæring 20 grader 10-14 dg
Sekundærgjæring: kjølig 2-4 uker.
Bruk ca 1-2 g eik pr.ltr. La de ligge i bourbon 2 dager før de tilsettes Det samme gjøres med vaniljestang.

Etter 2 uker sekundærgjæring, sjekkes smak, og om nødvendig tilsettes mer eik (husk 2 dg i litt bourbon først)

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  • Public: Yup, Shared
  • Last Updated: 2017-05-10 16:07 UTC
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