Vadu - Beer Recipe - Brewer's Friend

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Vadu

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.03 liters
Post Boil Size: 24.03 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Wednesday February 10th 2021
1.051
1.011
5.1%
12.1
4.1
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Finland - Pilsner Malt3 kg Pilsner Malt 37 2 42.3%
2 kg Finland - Wheat Malt2 kg Wheat Malt 38 2 28.2%
0.60 kg German - Acidulated Malt0.6 kg Acidulated Malt 27 3.4 8.5%
1.50 kg Raspberry, red1.5 kg Raspberry, red - (late boil kettle addition) 2.3 0 21.1%
7.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Columbus6 g Columbus Hops Pellet 15 Boil 60 min 12.06 100%
6 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 0 min.
1 g Whirlfloc Water Agt Boil 10 min.
15 g Sea salt Spice Bottling 0 min.
 
Yeast
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
17 L Infusion 71 °C 65 °C 45 min
1.6 L 65 °C -- 45 min
15.3 L Sparge 65 °C 77 °C 20 min
Temperature -- 77 °C 20 min
Starting Mash Thickness: 3.4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 19
Mash volume with grains 22.7
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 14.7 L) 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 27
Volume increase from sugar/extract (late additions) 1.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

Normal mash for 45 mins. Adding the acid malt for another 45 mins along with weight x 2.7 water from sparge.

17l infusion water with first 5kg of malt
1.6l water with 600g acid malt
15.3l sparge

I will evaluate the need for the salt before bottling.

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  • Public: Yup, Shared
  • Last Updated: 2021-02-13 10:18 UTC