Voss - Oregonian klone - Beer Recipe - Brewer's Friend

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Voss - Oregonian klone

187 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Voss Bryggeri
No Chill: 10 minute extended hop boil time
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
URL: http://forum.norbrygg.no/threads/voss-bryggeri-oregonian.23938/
Created: Friday June 2nd 2017
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
6.13 kg American - Pale Ale6.13 kg Pale Ale 37 7.84 92.2%
0.25 kg American - Munich - 60L0.25 kg Munich - 60L 33 158.62 3.8%
0.27 kg American - Vienna0.27 kg Vienna 35 9.18 4.1%
6.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Northern Brewer6 g Northern Brewer Hops Pellet 7.8 Boil 90 min 5 4.7%
8 g Cascade8 g Cascade Hops Pellet 7 Aroma 10 min 3.36 6.2%
5 g Citra5 g Citra Hops Pellet 11 Aroma 10 min 3.3 3.9%
65 g Citra65 g Citra Hops Pellet 11 Whirlpool at 99 °C 1 min 28.6 50.4%
45 g Citra45 g Citra Hops Pellet 11 Dry Hop 7 days 34.9%
129 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 tsp WLN1000 Other Boil 15 min.
0.31 tsp Super Moss Fining Boil 15 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 281 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 7.92 g/l
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 66 °C 60 min
8.3 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 24.3
Mash volume with grains (equipment estimates 28.3 L) 28.7
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 16.9 L) 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.6 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 25
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

Offisiell oppskrift fra Voss Bryggeri:

Pale Malt 92%
Munich Malt 4%
Vienna Malt 4%

Colour 13,5 EBC
Bitterness: 46 IBU
Starting Gravity 1.060 (15 plato)
Finishing Gravity 1.014 (3.5 plato)

Mash Temperature: 66 degrees celsius

Boil Time: 90 minutes

First hops: Northern Brewer at start of boil 5 IBU
Second Hops: Last 10 minutes of the boil
Cascade (8%) 3.5 IBU
Citra (4%) 3.5 IBU
Irish Moss
End of boil

Whirlpool addition: Citra (88%) 35 IBU

The vast majority of our hoppy beers get their bitterness from hopping in the whirlpool. So with the Oregonian the end hop is added during the whirlpool.

Oregonian is also dry hopped with Citra at a rate of 1.8g per litre.

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  • Last Updated: 2019-10-24 17:45 UTC