BrewBlog: **13 Stranna Julebokk
Specifics
General Information
Method: All Grain
Reference
Hops
20.00 grams 4.6% Pellets @ 90 minutes
Type: Bittering
Use: Boil
92 AAUs
20.00 grams 5.5% Pellets @ 90 minutes
Type: Bittering
Use: Boil
110 AAUs
15.00 grams 3.75% Pellets @ 30 minutes
Type: Flavor
Use: Boil
56.3 AAUs
10.00 grams 8.0% Pellets @ 20 minutes
Type: Flavor
Use: Boil
80 AAUs
10.00 grams 5.7% Pellets @ 20 minutes
Type: Flavor
Use: Boil
57 AAUs
20.00 grams 3.7% Pellets @ 10 minutes
Type: Flavor
Use: Boil
57 AAUs
20.00 grams 5.5% Pellets @ 10 minutes
Type: Flavor
Use: Boil
110 AAUs
115.00 grams Total Hop Weight 579.3 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Czech Pilsner Lager
Manufacturer: Wyeast
Product ID: 2278
Type: Lager
Flocculation: Medium
Attenuation: 75%
Temperature Range: 9–13°C
Amount: 250 ml
Equipment Profile

Kjøkkenbryggeri - 27 liter

Batch Size: 27 liters Boil Volume: 25 liters
Evaporation Rate: 9% per hour Mash Tun Dead Space: liters
Efficiency: 75% Mash Tun Weight: kilograms
Hop Utilization: 100% Mash Tun Volume: liters
Loss: 5 liters Mash Tun Specific Heat:
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°C Tun Temperature: 72°C
Sparge Temperature: 168°C PH: 5.4
Notes:

Boil cereal adjuncts to add to infusion mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 40°C

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 50°C

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 65.6°C

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 75.6°C

Add 35% of mash water at 208° F / 98° C

Water Profile

60 meters StrandaVatn

Tasting Reviews
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Knut R.'s Bryggelogg
All Club Bryggelogg
**13 Stranna Julebokk Nov 9, 2013
**12 Høst-trøst Oct 13, 2013
**11 Mombasa Dreams Nov 7, 2012
**10 Trappe-Pils Oct 28, 2012
**9 JC- Birthday Beer... Sep 30, 2012
**8 Riks-Pils Jul 8, 2012
**7 Juleglede m/Kork Oct 2, 2011
**6 Kvazi Plzenský Oct 1, 2011
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