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Bakke Brygg Julelager 20 l

Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bakke Brygg
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1.065
1.018
6.22%
27.26
16.66
Fermentables
Amount Fermentable PPG °L Bill %
3.1 kgWeyermann Munich II3.1 kg Weyermann Munich II36950%
2.42 kgCastle Malting Pilsen 2RP/2RS2.42 kg Castle Malting Pilsen 2RP/2RS371.839%
0.62 kgWeyermann CaraMunich 20.62 kg Weyermann CaraMunich 23445.5610%
0.06 kgWeyermann Carafa Special I0.06 kg Weyermann Carafa Special I32338.11%
6.2 kg Total      
Hops
Amount Variety Type AA Use Time IBU
44 gHallertau Mittelfruh44 g Hallertau Mittelfruh HopsPellet4Boil60 min21.86
30 gHallertau Mittelfruh30 g Hallertau Mittelfruh HopsPellet4Boil10 min5.4
Mash Guidelines
Amount Description Type Temp Time
--Infusion68 C60 min
Other Ingredients
Amount Name Type Use Time
8 gIrish Moss8 g Irish MossFiningBoil15 min.
0.5 tspGjærnæring0.5 tsp GjærnæringOtherBoil15 min.
Yeast
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
8.9 - 22.2 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
Additional Yeast: WLP830 German Lager
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6 gram sukker pr l      
Notes
Kjøl ned til ca. 9 grader før pitching av gjær.
3 uker gjæring tilsammne. Gjæring på ca. 10 grader i 2 uker, deretter heves temperaturen (gradvis) til 17 grader for en diacetylrest. Tapping på flasker med sukkerlake, ettergjæring på 20 grader i 1-2 uker. Deretter settes ølet så kaldt som mulig (ikke under 1 grad), for lagring i ca. 4 uker.
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View Count: 14052
Brew Count: 0
Last Updated: 2016-07-13 13:28 UTC
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