V-2 - Beer Recipe - Brewer's Friend

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V-2

231 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 80% (brew house)
Source: John B Marsh
Calories: 231 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Saturday October 8th 2022
1.070
1.014
7.3%
56.7
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Vienna20 lb Vienna 35 4 55.6%
7 lb American - Pilsner7 lb Pilsner 37 1.8 19.4%
7 lb American - White Wheat7 lb White Wheat 40 2.8 19.4%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 5.6%
36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 90 min 12.83 23.1%
3 oz Cascade3 oz Cascade Hops Pellet 7 Boil 45 min 22.02 23.1%
2.50 oz Chinook2.5 oz Chinook Hops Pellet 13 Boil 15 min 18.42 19.2%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Boil 5 min 3.42 11.5%
3 oz Mandarina Bavaria3 oz Mandarina Bavaria Hops Pellet 8.5 Boil 0 min 23.1%
13 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 339 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 339 B cells required
- maine farmhouse slurry
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 339 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.74 gal (70.95 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.74 gal (22.95 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.13 gal (92.52 qt). Suggest reducing strike water volume to 9.12 gal (36.48 qt) and adding 11.13 gal (44.52 qt) sparge/top-off. 20.25 81  
Strike water volume at mash thickness of 2.25 qt/lb 20.25 81  
Mash volume with grains 23.13 92.5  
Grain absorption losses -4.5 -18  
Remaining sparge water volume (equipment estimates 2.24 g | 9 qt) 1.5 6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.74 g | 71 qt) 17 68  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.49 -2  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 21.75 87
Equipment Profile Used: System Default
 
Notes

Very blond grain bill with strong sacch yeast (Omega Kviek) ferment backed with Brett-Omega ATB and farmhouse slurry to perpetuate home style. Hops are all noble in my opinion with add-on of Mandarina Bavaria which I think has this noble possibility as well....Result? Blond Noble Hop-forward Brett ale which is clean strong and very drinkable....Sonnenuntergang designates Vienna forward grain bill with noble hops 2.0...I am drinking now (now!!) and it is sooo good!

BTW, 20 days in a 60L Speidel fermenter and directly to the Corny kegs.....no secondary....gas it and go!!

Other notes: the 3 oz Saaz at 90 minutes gives the beer a sublime tarry backbone not unlike a Chateau Latour Medoc Bordeaux wine....truly! LOL!!!!!

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  • Last Updated: 2022-12-10 01:01 UTC