Norsk lys bokkøl

Jo-Helge

Norbrygg-medlem
Har noen av dere en oppskrift på lys bokk øl, smakte en i Sverige som het bagge og falt for den , men den var utrolig gul i farge, Håper dere kan hjelpe meg.

Med denne vant vi dommer prisen i Ørsta 2018

Der Frühling
Heller Bock/Maibock (41 B)


Type: All Grain
Batch Size: 52,00 l
Boil Size: 75,67 l
Boil Time: 90 min
End of Boil Vol: 66,67 l
Final Bottling Vol: 51,00 l
Fermentation: Lager, Three Stage
Date: 22 Oct 2017
Brewer: Vegard
Asst Brewer: Jo-Helge
Equipment: Id.Nb 54L med 98L
Efficiency: 74,00 %
Est Mash Efficiency: 91,1 %
Taste Rating: 30,0
Taste Notes:
Prepare for Brewing



Mash Ingredients
Amt Name Type # %/IBU
16,38 kg Pilsen (BestMälz) (3,5 EBC) Grain 1 96,0 %
0,68 kg Munich (BestMälz) (15,0 EBC) Grain 2 4,0 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 49,48 l of water at 74,7 C 67,8 C 60 min
Sparge Water Acid:
Fly sparge with 37,33 l water at 75,6 C
Add water to achieve boil volume of 75,67 l
Estimated pre-boil gravity is 1,062 SG
Boil Ingredients
Amt Name Type # %/IBU
27,56 g Polaris [21,00 %] - Boil 60,0 min Hop 3 20,6 IBUs
1,48 Items Whirlfloc Tablet (Boil 15,0 mins) Fining 4 -
29,53 g Hallertauer Hersbrucker [4,13 %] - Boil 15,0 min Hop 5 2,2 IBUs
1,48 tsp Yeast Nutrient (Boil 10,0 mins) Other 6 -
34,45 g Hallertauer Hersbrucker [4,13 %] - Boil 5,0 min Hop 7 1,0 IBUs
1,48 tsp Yeast Nutrient (Boil 5,0 mins) Other 8 -
Estimated Post Boil Vol: 66,67 l and Est Post Boil Gravity: 1,073 SG
Cool and Transfer Wort

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water if needed to achieve final volume of 52,00 l
Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt Name Type # %/IBU
1,0 pkg German Bock Lager (White Labs #WLP833) [35,49 ml] Yeast 9 -
Measure Actual Original Gravity _______ (Target: 1,073 SG)
Measure Actual Batch Volume _______ (Target: 52,00 l)
Add water if needed to achieve final volume of 52,00 l
Fermentation

22 Oct 2017 - Primary Fermentation (4,00 days at 9,0 C ending at 9,0 C)
26 Oct 2017 - Secondary Fermentation (10,00 days at 10,0 C ending at 10,0 C)
05 Nov 2017 - Tertiary Fermentation (3,00 days at 16,7 C ending at 16,7 C)
Dry Hop and Bottle/Keg

Measure Final Gravity: _________ (Estimate: 1,020 SG)
Date Bottled/Kegged: 08 Nov 2017 - Carbonation: Bottle with 272,96 g Table Sugar
Age beer for 30,00 days at 15,6 C
08 Dec 2017 - Drink and enjoy!
Notes


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