Vanha Viheliäs - Beer Recipe - Brewer's Friend

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Vanha Viheliäs

198 calories 16.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 198 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Wednesday March 30th 2016
1.065
1.010
7.1%
35.8
41.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 8.51 58.8%
1 kg Belgian - Munich1 kg Munich 38 14.51 19.6%
200 g Brown Sugar200 g Brown Sugar 45 38.53 3.9%
200 g Belgian - Special B200 g Special B 34 305.39 3.9%
200 g Finland - Crystal Malt 150200 g Crystal Malt 150 35 150.61 3.9%
200 g Finland - Crystal Malt 50200 g Crystal Malt 50 35 49.21 3.9%
200 g Candi Syrup - Belgian Candi Syrup - Dark (80L)200 g Belgian Candi Syrup - Dark (80L) 32 211.99 3.9%
100 g German - De-Husked Caraf I100 g De-Husked Caraf I 32 905.81 2%
5,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 60 min 30.27 66.7%
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Boil 10 min 5.49 33.3%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
2.20 g Yeast nutrient Other Boil 15 min.
20 g Whiskey oak chips Spice Primary 14 days
 
Yeast
Wyeast - Trappist Blend 3789
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
20 - 29 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 302 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
3g gypsum, 2g table salt, 1g calcium chloride, 13g chalk.

Add 11.5 g of citric acid to reach mash pH of 5.4.

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=QQ1RLXB
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion -- 68 °C 90 min
16 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.1
Mash volume with grains 17.2
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 16.3 L) 16.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 25.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 30.3  
Equipment Profile Used: System Default
 
Notes

The yeast is actually Wyeast 9097 Old Ale PC. The Trappist Blend, which is used in the recipe, should be identical regarding attenuation.

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  • Last Updated: 2016-05-10 16:45 UTC