#93 Juleøl 2018-1, Julebokk

All Grain Recipe

Submitted By: stein_arve (Shared)
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Brewer: BB30
Batch Size: 6.60 galStyle: Doppelbock ( 3C)
Boil Size: 9.17 galStyle Guide: Norbrygg2014
Color: 24.4 SRMEquipment: BeerBrew 25 liter batch
Bitterness: 20.9 IBUsBoil Time: 90 min
Est OG: 1.080 (19.3° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.022 SG (5.7° P)Fermentation: Lager, Three Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
2.50 g Calcium Chloride (Mash 60 min) Misc 2
11 lbs 5.01 oz Munchener EBC 25, Castle Malting (12.7 SRM) Grain 3
5 lbs 8.04 oz Pils EBC: 2,5-3,5, Castle Malting (1.5 SRM) Grain 4
1 lbs 3.65 oz Caramunich II (Weyermann) (63.0 SRM) Grain 5
14.11 oz Crystal EBC 150 (76.1 SRM) Grain 6
4.23 oz Weyermann Carafa II Dehusked Roasted Barley EBC 1100-1200 (583.8 SRM) Grain 7
0.81 oz Northern Brewer [10.0%] - Boil 60 min Hops 8
0.71 oz Saaz [3.3%] - Boil 20 min Hops 9
0.50 Whirlfloc Tablet (Boil 15 min) Misc 10
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 11
0.36 oz Hallertauer Mittelfrueh [4.0%] - Boil 5 min Hops 12
4.0 pkgs German Bock Lager (White Labs #WLP833) Yeast 13

Notes

Laget gjærstarter på 3,8 liter, magnetrører. Sto ca 1,5 uke i kjøleskap innen brygging. (Utsatt brygging pga frost) Brygget 06.01.2018. Fikk lavt utbytte, OG 0,07 under mål. Mistet en gjenstand i vørter når den var ca 20 grader. Varmet opp til 82 grader for å kverke basiller etc. Pitchet på 11,6 grader. Gjæres på 10 grader i 8 dager, 11,5 i 10 dager og 15 grader i 4 dager.

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