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Bakke Brygg Jul 2017 20L

215 calories 22 carbs
Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 77% (ending kettle)
Calories: 215 calories (Per 355mL)
Carbs: 22 g (Per 355mL)
Created Thursday May 18th 2017
1.065
1.016
6.5%
38.85
22.84
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 kg Thomas Fawcett Pale Ale Malt (Maris Otter)5 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 83.3%
0.6 kg Castle Malting Special B0.6 kg Castle Malting Special B 34 113.1 10%
0.3 kg Thomas Fawcett Amber Malt0.3 kg Thomas Fawcett Amber Malt 32 47.5 5%
0.1 kg Thomas Fawcett Chocolate Malt0.1 kg Thomas Fawcett Chocolate Malt 32 441.2 1.7%
6 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
37 g East Kent Goldings37 g East Kent Goldings Hops Pellet 6.8 Boil 60 min 27.7 38.1%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 6.8 Boil 15 min 11.15 30.9%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 6.8 Boil 0 min 30.9%
 
Mash Guidelines
Amount Description Type Temp Time
24 L Infusion 67 °C 60 min
0 L Utmesk Temperature 77 °C 10 min
7.6 L Skylling Sparge 77 °C 0 min
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Type Use Time
10 g Irish Moss Fining Boil 15 min.
0.5 tsp Gjærnæring Fining 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:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 350 B cells required
Danstar Nottingham
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 350 B cells required
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.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-08-25 08:52 UTC
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