ViltBrygg 2016 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

ViltBrygg 2016

191 calories 20.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 57 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joachim Dalland
Calories: 191 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Tuesday September 22nd 2015
1.062
1.016
6.1%
32.7
19.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - CaraMunich III1 kg CaraMunich III 34 57 6.8%
5 kg American - Pale Ale5 kg Pale Ale 37 3.5 34%
1 kg United Kingdom - Crystal 90L1 kg Crystal 90L 33 90 6.8%
5 kg German - Red X5 kg Red X 36 12 34%
2 kg German - Smoked Malt2 kg Smoked Malt 37 3 13.6%
0.70 kg German - Melanoidin0.7 kg Melanoidin 37 25 4.8%
14.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Mosaic50 g Mosaic Hops Pellet 12 Boil 60 min 29.24 50%
50 g Cascade50 g Cascade Hops Pellet 7.1 Boil 5 min 3.45 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Rosmarin Herb Boil 45 hr.
600 g Rognebær Other Boil 1 hr.
10 L Redusert 3/1 Einerlåg - Skyllevann Flavor Mash 1 hr.
60 g Pors Herb Boil --
100 g French oakchips Other Boil 20 min.
50 g Koriander Herb Boil 1 hr.
10 g Chilli - sterk Spice Boil 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 5.5g/L      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
44 L -- -- 69 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.2 L. Suggest reducing initial water volume to 45.4 L and adding 10.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 53.8 L. Suggest reducing strike water volume to 35.7 L and adding 8.4 L sparge/top-off. 44.1
Strike water volume at mash thickness of 3 L/kg 44.1
Mash volume with grains 53.8
Grain absorption losses -14.7
Remaining sparge water volume (equipment estimates 27.7 L) 28.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.2 L) 57
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 50
Going into fermentor 50
Total: 72.6  
Equipment Profile Used: System Default
 
Notes

Matøl/høstøl til hjort og annet Viltkjøtt.

Last Updated and Sharing
 
1,027
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-05 23:17 UTC