Hot Viking Juice - Beer Recipe - Brewer's Friend

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Hot Viking Juice

207 calories 18.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday November 6th 2020
1.063
1.012
6.7%
67.2
4.7
5.4
29.63
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Viking - Pale Ale Malt4 lb Pale Ale Malt $ 1.20 / lb
$ 4.80 		37 2.5 34.8%
5 lb Viking - Wheat Malt5 lb Wheat Malt $ 1.30 / lb
$ 6.49 		38 2.5 43.5%
2.50 lb Viking - Dextrine Malt2.5 lb Dextrine Malt $ 1.30 / lb
$ 3.25 		33 1.8 21.7%
11.50 lbs / $ 14.53
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Centennial1 oz Centennial Hops $ 14.99 / lb
$ 0.94 		Pellet 9.7 Boil 60 min 35.19 14.3%
0.50 oz Artisan - Centennial0.5 oz Centennial Hops $ 14.99 / lb
$ 0.47 		Pellet 9.7 Boil 30 min 13.52 7.1%
5 oz Artisan - Centennial5 oz Centennial Hops $ 14.99 / lb
$ 4.68 		Pellet 9.7 Boil 2 min 14.88 71.4%
0.50 oz Artisan - Centennial0.5 oz Centennial Hops $ 14.99 / lb
$ 0.47 		Pellet 9.7 Whirlpool 1 min 3.63 7.1%
7 oz / $ 6.56
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient $ 2.33 / oz
$ 0.39 		Water Agt Boil 15 min.
0.50 each whirlfloc $ 0.30 / each
$ 0.15 		Water Agt Boil 15 min.
7 oz Citric acid Water Agt Mash 0 min.
$ 0.54
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
8 Each
Cost:
$ 1.00 / each
$ 8.00
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 75 °F 137 °F 20 min
Infusion 137 °F 146 °F 20 min
Infusion 146 °F 161 °F 20 min
Infusion 161 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.45 g | 33.8 qt) 7.69 30.8  
Mash volume with grains (equipment estimates 9.37 g | 37.5 qt) 8.61 34.4  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.76 g | 27.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume (equipment estimates 5.02 g | 20.1 qt) 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.23 g | 20.9 qt) 5 20  
Total: 7.69 30.8
Equipment Profile Used: System Default
 
Notes

Mashing:
pH set to 5,6 with 100% citric juice concentrate Infusion mashing 58/63/72/76 °C

Boil:
70min, normal pressure
pH set with citric acid to 5,0.
Last minute of boiling add also Peeled bitter orange 0,23 Mass-% and Coriander seeds 0,45 mass-% from mass of malts.

FERMENT IS HOT PITCH & MAINTAIN AT 98F
If your lucky beer will be done in a 24 hours

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  • Last Updated: 2020-11-06 02:15 UTC