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Julebryg

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 21 liter(s)
    Mash size
  • 27 liter(s)
    Total mash volume

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Fermentables

11.9 BLG
4.8% ABV
17 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 4 kg 66.7% 80 % 4
Grain Strzegom Monachijski typ I 1 kg 16.7% 79 % 16
Grain Strzegom Karmel 300 0.5 kg 8.3% 70 % 299
Grain Caramel/Crystal Malt - 120L 0.5 kg 8.3% 72 % 260
Sum 6 kg

Hops

26 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Warrior 10 g 65 min 15.5 %
Boil Saaz (Czech Republic) 30 g 30 min 4.5 %
Boil Saaz (Czech Republic) 20 g 10 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Spice anyż gwiaździsty - sztuki 1.5 g Boil 5 min
Spice goździki - łyżeczka 1 g Primary ---
Spice wanilia - laska 1 g Primary ---
Spice cynamon - laski 2 g Primary ---

Notes

  • Put the spices, maple syrup, brown sugar and hops into a saucepan with about 2.5L of water and bring it to the boil

    While this was coming to the boil, clean and sanitise fermenter and all other tools (spoon, seive, airlock, can opener) and put both cans of Coopers goo into sink of hot water

    Simmer spice mixture for 20 mins then let cool for 30 mins with the lid on the saucepan

    Open cans of goo, pour into fermenter and rinse cans with boiled water into fermenter

    Strain spice mixture into fermenter

    Stir well to dissolve the extract

    Pour one saucepan full of water through strainer into the fermenter to extract as much tasty goodness into the mixture then continue to top up to about the 20L mark
    Oct 2, 2019, 11:10 PM

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