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Juleøl 2019

192 calories 20 carbs
Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tor Stormo
Calories: 192 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Thursday September 12th 2019
1.058
1.015
5.74%
24.09
20.46
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg American - Munich - Dark 20L4 kg Munich - Dark 20L 33 20 58.8%
1 kg Finland - Pilsner Malt1 kg Pilsner Malt 37 2 14.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.4%
0.40 kg American - Aromatic Malt0.4 kg Aromatic Malt 35 20 5.9%
0.30 kg United Kingdom - Amber0.3 kg Amber 32 27 4.4%
0.30 kg United Kingdom - Crystal 60L0.3 kg Crystal 60L 34 60 4.4%
0.30 kg Finland - Melanoid Malt0.3 kg Melanoid Malt 35 27 4.4%
6.8 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 10 Boil 60 min 16.86 23.1%
25 g Saaz25 g Saaz Hops Pellet 3.7 Boil 15 min 5.16 38.5%
25 g Saaz25 g Saaz Hops Pellet 3.7 Boil 5 min 2.07 38.5%
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 50 °C 10 min
Fly Sparge 62 °C 15 min
Fly Sparge 66 °C 30 min
Sparge 75 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Dette er oppskriften fra Youtube med tradisjonell juleøl moderert noe (malttyper, humlemengde ift syre etc).

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-12 13:20 UTC
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