Braggot - Vahalla Beer - Beer Recipe - Brewer's Friend

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Braggot - Vahalla Beer

340 calories 32.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Braggot
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.91 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 340 calories (Per 12oz)
Carbs: 32.9 g (Per 12oz)
Created: Monday April 15th 2024
1.102
1.023
10.4%
30.2
10.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Pilsner8 lb Pilsner 36 1.5 45.4%
1.25 lb German - CaraMunich II1.25 lb CaraMunich II 34 46 7.1%
8 oz Weyermann - Carahell8 oz Carahell 34 10 2.8%
6 oz Aromatic Malt6 oz Aromatic Malt 35 20 2.1%
7 lb Northern Brewer - Wildflower Honey7 lb Wildflower Honey 42 2 39.7%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.8%
17.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 12 Boil at 212 °F 60 min 30.21 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 lb honey Flavor Whirlpool 10 min.
2.50 lb honey Flavor Primary 5 days
2.50 lb honey Flavor Primary 7 days
3.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 each BSG - Kerry Whirlfloc T Fining Boil 10 min.
5 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
5 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
CHESAPEAKE NOV 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 3 62 23 12 138
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.43 gal Infusion 158 °F 149 °F 60 min
Infusion 149 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.82 g | 35.3 qt) 7.94 31.8  
Mash volume with grains (equipment estimates 9.67 g | 38.7 qt) 8.79 35.2  
Grain absorption losses -1.33 -5.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 6.91 27.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes


Directions:

Mash grains at 149°F (65°C) for one hour. Lauter, sparge, collect wort, and boil 90 minutes, adding the single hop addition an hour before knockout. Cool wort to 180°F (82.2°C), add the first honey addition, and whirlpool 10 minutes. After whirlpool, cool wort to 65°F (18.3°C). The specific gravity at this point should be around 1.070 (17.1°P). Add a large pitch of healthy yeast (use multiple packs, multiple starters, or the slurry from another lower-gravity batch) and oxygenate thoroughly. On day 5 of fermentation, or when it shows signs of slowing, add the second addition of honey. Add the third addition on day 6 or 7, or when fermentation once again shows signs of slowing. When specific gravity reaches approximately 1.002–1.003, keg or bottle.

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  • Last Updated: 2024-05-05 22:34 UTC