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Krampus 2017 - Strong Ale (Hubertus)

274 calories 25 carbs
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Beer Stats
Method: BIAB
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Peter Norberg
Calories: 274 calories (Per 355mL)
Carbs: 25 g (Per 355mL)
Created Tuesday July 4th 2017
1.083
1.016
8.81%
26.79
17.21
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6.7 kg Finland - Pale Ale Malt6.7 kg Pale Ale Malt 36 2 84.8%
0.6 kg Finland - Crystal Malt 1000.6 kg Crystal Malt 100 35 38 7.6%
0.1 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 1.3%
0.1 kg Finland - Chocolate Malt0.1 kg Chocolate Malt 31 338 1.3%
0.4 kg Brown Sugar0.4 kg Brown Sugar 45 15 5.1%
7.9 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 20 min 7.06 39.2%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 1 min 0.5 39.2%
11 g Magnum11 g Magnum Hops Pellet 15 Boil 60 min 19.23 21.6%
 
Mash Guidelines
Amount Description Type Temp Time
19 L Försockringsrast Infusion 68 °C 60 min
19 L Utmäskning Infusion 78 °C 10 min
11 L Lakning Sparge 68 °C --
 
Other Ingredients
Amount Name Type Use Time
18 g pH Stabilizator Water Agt Mash --
4.5 g Gypsum Water Agt Mash --
4.5 g Chalk Water Agt Mash --
3 ml Calcium Chloride Water Agt Mash --
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 360 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.32 41.3  
Grain absorption losses -4.13 -16.5  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Starting boil volume 6.26 25  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 4.76 19  
Total: 10.32 41.3
Author: Peter Norberg, Method: BIAB, Style: British Strong Ale, ABV 8.81%, IBU 26.79, SRM 17.21, Fermentables: (Pale Ale Malt, Crystal Malt 100, Flaked Oats, Chocolate Malt, Brown Sugar) Hops: (East Kent Goldings, Magnum) Other: (pH Stabilizator, Gypsum, Chalk, Calcium Chloride)
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  • Public: Yup, Shared
  • Last Updated: 2017-07-15 09:55 UTC