Hey, It's Vos - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Hey, It's Vos

189 calories 15.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Ommegang, CYBI, Derrick Crum
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Tuesday April 19th 2016
1.058
1.009
6.4%
19.8
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb German - Pilsner12.5 lb Pilsner 38 1.6 86.6%
1.12 lb Belgian - CaraVienne1.12 lb CaraVienne 34 20 7.8%
0.81 lb Belgian - Aromatic0.81 lb Aromatic 33 38 5.6%
14.43 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 3.7 Boil 75 min 18.85 75%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 3.7 Boil 5 min 0.99 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Coriander Seed Spice Boil 15 min.
10 g Grains of Paradise Spice Boil 15 min.
3.10 g Wyeast Nutrient Blend [Hydrated] Other Boil 10 min.
180 g Rangpur Zest Spice Boil 5 min.
0.50 each Whirlfloc Fining Boil 5 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 284 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sucrose       CO2 Level: 3 Volumes
 
Target Water Profile
Lefty Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
57 5 10 77 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.15 gal Sacch 1 Temperature -- 146 °F 60 min
2.7 qt Sacch 2 Infusion -- 154 °F 20 min
5.925 gal Batch Sparge/Mash Out Infusion -- 185 °F 20 min
Starting Mash Thickness: 1.15 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.15 qt/lb 4.15 16.6  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume 6.91 27.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.33 g | 37.3 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.68 g | 26.7 qt) 7 28  
Estimated amount in fermentor 7 28  
Total: 11.05 44.2
Equipment Profile Used: System Default
 
Notes

Rangpur is a Tangerine-Lemon hybrid citrus fruit from India. This fruit can't be found in stores, I used it because I have a very prolific tree in my yard. Substitute any of your favorite citrus, or even a blend. Oranges, Grapefruits, Tangerines, Tangelos, anything works that tastes good to you. And yes, that is no typo, I used 180g, or 6.4oz of peeled zest. I used a potato peeler to harvest the zest. Zest the fruit on brew day for the best flavor. The earlier the better, it took me about half an hour to zest it all.

Last Updated and Sharing
 
699
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-06-04 02:24 UTC