VIjolica III 2x (VV3.02X) - Beer Recipe - Brewer's Friend

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VIjolica III 2x (VV3.02X)

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 102 liters (fermentor volume)
Pre Boil Size: 122 liters
Post Boil Size: 114 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: P
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Monday June 8th 2020
1.048
1.011
4.8%
42.1
7.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg Belgian - Pale Ale15 kg Pale Ale 38 3.4 76.9%
2.28 kg Belgian - Cara 20L2.28 kg Cara 20L 34 22 11.7%
2 kg Belgian - Munich2 kg Munich 38 6 10.3%
0.22 kg Belgian - Biscuit0.22 kg Biscuit 35 23 1.1%
19.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
160 g Aurora (8 AA)160 g Aurora (8 AA) Hops Pellet 7 Boil 70 min 30.18 37.2%
20 g Cascade20 g Cascade Hops Pellet 6.5 Boil 70 min 3.5 4.7%
30 g Bobek30 g Bobek Hops Pellet 4.2 Boil 20 min 1.99 7%
30 g Mandarina Bavaria (8.5 AA)30 g Mandarina Bavaria (8.5 AA) Hops Pellet 6.5 Boil 20 min 3.08 7%
30 g Bobek30 g Bobek Hops Pellet 4.2 Boil 10 min 1.19 7%
20 g Mandarina Bavaria (8.5 AA)20 g Mandarina Bavaria (8.5 AA) Hops Pellet 6.5 Boil 10 min 1.23 4.7%
40 g Bobek40 g Bobek Hops Pellet 4.2 Boil 5 min 0.87 9.3%
100 g Columbus (15 AA)100 g Columbus (15 AA) Hops Pellet 15 Dry Hop 5 days 23.3%
430 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
10 g Salt Water Agt Mash 1 hr.
10 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 425 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 440.6 g       Temp: 10 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L Infusion -- 66 °C 60 min
60 L Sparge -- 70 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 109.35 L. Suggest reducing initial water volume to 45.4 L and adding 63.95 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 71.37 L. Suggest reducing strike water volume to 32.53 L and adding 25.97 L sparge/top-off. 58.5
Strike water volume at mash thickness of 3 L/kg 58.5
Mash volume with grains 71.4
Grain absorption losses -19.5
Remaining sparge water volume (equipment estimates 71.3 L) 83.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 109.4 L) 122
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.7
Post boil Volume (equipment estimates 102 L) 114
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 114 L) 102
Total: 142.4  
Equipment Profile Used: System Default
 
Notes

Visok OG (49, zato dodam se 2 litra vode)

Toceno: 9.7.2020
OG: 48

Last Updated and Sharing
 
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  • Last Updated: 2020-06-10 11:00 UTC