Velorian Crusader - Beer Recipe - Brewer's Friend

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Velorian Crusader

404 calories 49.3 g .5 L
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 404 calories (Per .5L)
Carbs: 49.3 g (Per .5L)
Created: Tuesday August 16th 2022
1.085
1.029
7.4%
46.7
13.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Voyager Craft Malt - Veloria Schooner5 kg Veloria Schooner 35.9 3.6 71.4%
1 kg Gladfield - Go Nutty Roasted Oats1 kg Go Nutty Roasted Oats 32.2 4.82 14.3%
1 kg Honey Malt1 kg Honey Malt 37 25 14.3%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Warrior30 g Warrior Hops Pellet 16 Boil 30 min 46.68 23.1%
50 g Yakima Valley Hops - LUPOMAX Citra50 g LUPOMAX Citra Hops Pellet 18.5 Dry Hop 7 days 38.5%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Dry Hop 7 days 38.5%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (custom):
64%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Brisbane 2017
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
20 L Steeping 65 °C 65 °C 60 min
5 L Batch Sparge 65 °C 65 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 10.5
Mash volume with grains 15.1
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 20.3 L) 22.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 17 L) 20
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20 L) 17
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Opshaug gave up at around 1.029, so I piffed in a Voss. Back to life!
Maybe the dry hop dragged all the poor Opshaug to the bottom. Or it just had enough...

Voss did nothing. No more fermentables or something. Or I just fucked up.

Not enough yeast..

It's awesome! CAKE IPA! Smells like cake, tastes like delicious beer. wtf...

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  • Public: Yup, Shared
  • Last Updated: 2022-08-27 12:09 UTC