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Beer glass with beer from the Plutselig Jul recipe
Ølbrygging AS

Plutselig Jul

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Batch: 20 L
Ingredients Equipment Method Video Notes

Ingredients
  

Malt Bill
  • 4 kg Viking Malt Pale Ale 2-Row 73.4%
  • 0.8 kg BestMalz Red X 14.7%
  • 0.4 kg Simpsons Imperial Malt 7.3%
  • 0.25 kg Simpsons Crystal Dark 4.6%
Hops
  • 10 g Columbus (Tomahawk) 14% AA · Boil · 60 min
  • 25 g Simcoe 13% AA · Boil · 10 min
  • 40 g Cascade 5.5% AA · Boil · 5 min
Yeast
  • 2 pkg Lallemand (LalBrew) Nottingham Yeast Dry · 17–22 °C
Other Additions
  • 0.5 items Protafloc Boil · 15 min
  • 0.5 tsp Yeast Nutrients Boil · 15 min
  • 10 g OPTIONAL: Cardamom, Nutmeg OR Cinnamon Boil · 10 min
Water
  • 18.22 L Mash water
  • 11.02 L Sparge water

Equipment

  • Grainfather G30

Method
 

Mash
  1. Mash at 68 °C for 60 minutes.
  2. Mashout at 78 °C for 15 minutes.
  3. Sparge with 11.02 L of water. Target pre-boil volume is approximately 25.92 L.
Boil
  1. Boil for 60 minutes.
  2. At the start of the boil, add 10 g Columbus (Tomahawk).
  3. With 15 minutes remaining, add 0.5 items Protafloc and 0.5 tsp Yeast Nutrients.
  4. With 10 minutes remaining, add 25 g Simcoe and optional spices if you choose to.
  5. With 5 minutes remaining, add 40 g Cascade.
Fermentation
  1. Primary at 18 °C for 14 days.

Video

Notes

Brew Specs
  • Batch Size: 20 L
  • OG: 1.060
  • FG: 1.016
  • ABV: 5.8%
  • IBU: 33
  • Color: 27 EBC
  • Carbonation: 2.3 vol CO₂