Welcome to Vermont v2 - Beer Recipe - Brewer's Friend

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Welcome to Vermont v2

177 calories 21.5 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: domskidom
Calories: 177 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Sunday June 4th 2017
1.057
1.019
5.0%
55.0
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.36 kg United Kingdom - Maris Otter Pale1.36 kg Maris Otter Pale 38 3.75 22.1%
3 kg United Kingdom - Golden Promise3 kg Golden Promise 37 3 48.7%
1 kg United Kingdom - Dextrine Malt1 kg Dextrine Malt 33 1.8 16.2%
803 g Rolled Oats803 g Rolled Oats 33 2.2 13%
6.16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Whirlpool 0 min 17.86 14.9%
30 g Centennial30 g Centennial Hops Pellet 10 Whirlpool 0 min 14.29 14.9%
32 g Columbus32 g Columbus Hops Pellet 15 Whirlpool 0 min 22.86 15.8%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop 1.5 days 14.9%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Dry Hop 1.5 days 9.9%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 9.9%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop 3 days 19.8%
202 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Liverpool - L15
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 3 15 14 26 5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion -- 68 °C 60 min
27 L Mash up Infusion -- 72 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.2 L) 34.1
Mash volume with grains (equipment estimates 38.3 L) 38.1
Grain absorption losses -6.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 27
Boil off losses -5.7
Post boil Volume 21.5
Hops absorption losses (whirlpool, hop stand) -0.5
Volume into fermentor 21
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Brew day: 9 July
Post-boil gravity: 1.060
Whirlpool at 85c
Cool time: 5 hours
Dry hop 1: 1.020 - 11 July
Gravity 12 July - 1.012
Dry hop 2: 1.012 - 13 July
Cold crash 15 July

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  • Last Updated: 2017-07-13 08:18 UTC