Anchoram Vapore - Beer Recipe - Brewer's Friend

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Anchoram Vapore

170 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Sunday September 13th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
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Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Chief Hops - German Northern Brewer20 g German Northern Brewer Hops Pellet 8 Boil 60 min 20.61 28.6%
26 g Yakima Chief Hops - German Northern Brewer26 g German Northern Brewer Hops Pellet 8 Boil 15 min 13.29 37.1%
24 g Yakima Chief Hops - German Northern Brewer24 g German Northern Brewer Hops Pellet 8 Boil 1 min 1.07 34.3%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
14 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
14 - 18 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 407 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 188 g       Temp: 20 °C       CO2 Level: 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
18 L Infusion 66 °C 66 °C 60 min
13 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.1
Mash volume with grains 22.1
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 14.9 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 20
Total: 31.9  
Equipment Profile Used: System Default
 
Notes
  • ferment at 17 degrees C
  • use irish moss, slow sparging and pH of 5.2 to improve colloidal stability
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  • Public: Yup, Shared
  • Last Updated: 2020-11-16 15:25 UTC