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Bakke Brygg Jul 2017 20L

Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 22 liters (ending kettle volume)
Boil Size: 26 liters
Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 77% (ending kettle)
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1.065
1.016
6.5%
38.85
22.84
Fermentables
Amount Fermentable PPG °L Bill %
5 kgThomas Fawcett Pale Ale Malt (Maris Otter)5 kg Thomas Fawcett Pale Ale Malt (Maris Otter)382.983.3%
0.6 kgCastle Malting Special B0.6 kg Castle Malting Special B34113.110%
0.3 kgThomas Fawcett Amber Malt0.3 kg Thomas Fawcett Amber Malt3247.55%
0.1 kgThomas Fawcett Chocolate Malt0.1 kg Thomas Fawcett Chocolate Malt32441.21.7%
6 kg Total      
Hops
Amount Variety Type AA Use Time IBU
37 gEast Kent Goldings37 g East Kent Goldings HopsPellet6.8Boil60 min27.7
30 gEast Kent Goldings30 g East Kent Goldings HopsPellet6.8Boil15 min11.15
30 gEast Kent Goldings30 g East Kent Goldings HopsPellet6.8Boil0 min
Mash Guidelines
Amount Description Type Temp Time
24 LInfusion67 C60 min
0 LUtmeskTemperature77 C10 min
7.6 LSkyllingSparge77 C0 min
Starting Mash Thickness: 4 L/kg
Other Ingredients
Amount Name Type Use Time
10 gIrish Moss10 g Irish MossFiningBoil15 min.
0.5 tspGjærnæring0.5 tsp GjærnæringFiningBoil15 min.
Yeast
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
18.3 - 21.1 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P)
350 B cells required
Additional Yeast: Danstar Nottingham
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukker       Amount: 6 g/l       CO2 Level: 2.0-2.5 Volumes
Notes
Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader i til stormgjæring er over (typisk 3-5 dager), deretter 20-21 grader i 9-11 dager.
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View Count: 662
Brew Count: 1
Last Updated: 2017-08-25 08:52 UTC
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