Vaccinated Ale - Beer Recipe - Brewer's Friend

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Vaccinated Ale

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 35.48 liters
Post Boil Size: 30.47 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Wednesday March 3rd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 75.6%
0.45 kg Gladfield - Munich Malt0.45 kg Munich Malt 36.8 7.87 8.5%
0.45 kg Gladfield - Medium Crystal Malt0.45 kg Medium Crystal Malt 35.4 56.35 8.5%
0.35 kg Bestmalz - BEST Special X0.35 kg BEST Special X 34.5 132.5 6.6%
0.04 kg United Kingdom - Pale Chocolate0.04 kg Pale Chocolate 33 207 0.8%
5.29 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Citra30 g Citra Hops Pellet 11 Boil 20 min 22.96 25%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Boil 10 min 10.75 25%
35 g Simcoe35 g Simcoe Hops Pellet 12.7 Whirlpool at 80 °C 10 min 5.8 29.2%
25 g Riwaka25 g Riwaka Hops Pellet 5.5 Dry Hop 3 days 20.8%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 g Yeast Nutrient Other Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
10 g Gypsum Water Agt Mash 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 20 °C       CO2 Level: 2.65 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
20 L Strike 68 °C 68 °C 60 min
22 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains 19.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 19.5 L) 25.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 35.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23.2 L) 30.5
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30.3 L) 23
Total: 41.7  
Equipment Profile Used: System Default
 
Notes

https://www.brewerscoop.co.nz/blog/890401

YEAST

Lallemand Verdant Ale Yeast – ferment 18-20 degrees C

INSTRUCTIONS

Mash at 68 degrees C for 60 minutes.

Sparge at 75 degrees C

Boil for 60 minues with hop additions starting with 20 minutes to go til flameout.

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  • Last Updated: 2021-03-03 06:05 UTC