Bakke Brygg HveteIPA 25 L

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Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Bakke Brygg
Rating:

4.333

Calories: 211 calories (Per 355mL)
Carbs: 20 g (Per 355mL)

Created Friday September 27th 2013

Original Gravity:

1.064

Final Gravity:

1.013

ABV (standard):

6.76%

IBU (tinseth):

64.26

SRM (morey):

7.78

Mash pH

5.65

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.5 kg	Thomas Fawcett Pale Ale Malt (Maris Otter)	38	2.9	64.3%
1.5 kg	Castle Malting Wheat Blanc1.5 kg Castle Malting Wheat Blanc	37	2.25	21.4%
0.75 kg	Flaked Wheat0.75 kg Flaked Wheat	34	2	10.7%
0.25 kg	Thomas Fawcett Crystal Malt0.25 kg Thomas Fawcett Crystal Malt	34	61.5	3.6%
7 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
21 g	Chinook21 g Chinook Hops	Pellet	12.6	Boil	60 min	25.57	7.1%
25 g	Citra25 g Citra Hops	Pellet	14.2	Boil	15 min	17.02	8.4%
25 g	Mosaic25 g Mosaic Hops	Pellet	13.3	Boil	15 min	15.94	8.4%
50 g	Citra50 g Citra Hops	Pellet	14.2	Boil	1 min	2.96	16.9%
50 g	Mosaic50 g Mosaic Hops	Pellet	13.3	Boil	1 min	2.77	16.9%
25 g	Chinook25 g Chinook Hops	Pellet	12.6	Dry Hop	9 days		8.4%
50 g	Citra50 g Citra Hops	Pellet	14.2	Dry Hop	9 days		16.9%
50 g	Mosaic50 g Mosaic Hops	Pellet	13.3	Dry Hop	9 days		16.9%

Show Summary View

Amount	Variety	IBU	Bill %
46 g	Chinook (Pellet) 46 g Chinook (Pellet) Hops	25.57	15.5%
125 g	Citra (Pellet) 125 g Citra (Pellet) Hops	19.98	42.2%
125 g	Mosaic (Pellet) 125 g Mosaic (Pellet) Hops	18.71	42.2%
296 g	Total

Other Ingredients

Amount	Name	Type	Use	Time
25 g	Appelsinskall (søt), tørket	Spice	Boil	5 min.
12.5 g	Korianderfrø	Spice	Boil	5 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	3
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 392 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

Method: Sukkerlake Amount: 6,5 g sukker/L CO₂ Level: 2,5 Volumes

Target Water Profile

Jonsvatn 2016

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Basert på vinneren i PF under juleølkonkurransen 2012.

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP051, WLP090, Danstar Nottingham

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