qUIK-vOSS - Beer Recipe - Brewer's Friend

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qUIK-vOSS

155 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17.96 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 55% (brew house)
Source: diarmuid
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Sunday February 25th 2024
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1.051
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Ireland - Ale Malt3 kg Ale Malt 37 3 82.2%
0.50 kg German - Vienna0.5 kg Vienna 37 4 13.7%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 2.7%
0.05 kg United Kingdom - Crystal 45L0.05 kg Crystal 45L 34 45 1.4%
3.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Pilgrim7 g Pilgrim Hops Pellet 11 Boil at 80 °C 60 min 18.74 12.3%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 10 min 6.18 35.1%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 2.5 Boil 10 min 6.62 52.6%
57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Mash 15 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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 Liters
Strike water volume at mash thickness of 3.1 L/kg 11.4
Mash volume with grains 13.8
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 11.1 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 12
Going into fermentor 12
Total: 22.5  
Equipment Profile Used: System Default
 
Notes

Mashed for 1 hour at 68 down to 63
Boil at 5:15pm
Chill to 35oC, transfer
Pitch, wrap in blanket

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  • Last Updated: 2024-03-21 20:49 UTC