Rubia Alegre - Vainilla - Beer Recipe - Brewer's Friend

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Rubia Alegre - Vainilla

322 calories 29.1 g 730 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.85 liters
Post Boil Size: 22.84 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Leonardo
Calories: 322 calories (Per 730ml)
Carbs: 29.1 g (Per 730ml)
Created: Friday February 5th 2021
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OG: 1.041 FG: 1.010 ABV: 4.1% IBU: 23

1.048
1.009
5.0%
20.7
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg BA Malt - Pilsen3 kg Pilsen 37 2 65.2%
1 kg BA Malt - Vienna1 kg Vienna 38 5 21.7%
0.20 kg BA Malt - Caramelo 300.2 kg Caramelo 30 35 30 4.3%
0.20 kg BA Malt - Carapils0.2 kg Carapils 34 4 4.3%
0.20 kg BA Malt - Munich0.2 kg Munich 38 7 4.3%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cascade10 g Cascade Hops Leaf/Whole 5.5 Boil 60 min 6.91 33.3%
10 g Citra10 g Citra Hops Leaf/Whole 12 Boil 30 min 11.58 33.3%
10 g Artisan - Fuggle (US)10 g Fuggle (US) Hops Leaf/Whole 4.8 Boil 10 min 2.19 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Vanilla Bean Flavor Bottling 0 min.
30 ml Vanilla extract Other Boil 0 min.
4 g Irish Moss Other Whirlpool 15 min.
2 g Gelatin Other Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 138.6 g       Temp: 8 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 74 °C 68 °C 60 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 9.2
Mash volume with grains 12.2
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 22.2 L) 23.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 26.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 22.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.8 L) 20
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Se agrego 30 ml de extracto de vainilla al finalizar el hervor.
Con la vaina de vainilla se realizo una infusión con 150 ml de vodka y se lo deja por 28 días. Cuando se embotella se toma la cantidad de ml de la infusión de vainilla y vodka y se lo reparte en cada una de las botellas, de la misma forma se realiza el priming con azúcar de maíz y el almíbar resultante (en este caso 180 ml) se los reparte en cada una de las botellas. La graduación alcohólica se elevo un poco.
Fermentación primaria 10 días a 20 °C
Maduración en frio 12 días a 5 °C

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  • Last Updated: 2021-06-03 03:19 UTC