West Coast Virgin Ian - Beer Recipe - Brewer's Friend

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West Coast Virgin Ian

180 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Broad's Brew
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday June 18th 2018
1.059
1.012
6.2%
74.1
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.10 kg United Kingdom - Maris Otter Pale1.1 kg Maris Otter Pale 38 3.75 16.1%
1.50 kg United Kingdom - Golden Promise1.5 kg Golden Promise 37 3 21.4%
276.70 g Flaked Oats276.7 g Flaked Oats 33 2.2 3.6%
2.80 kg New Zealand - Vienna Malt2.8 kg Vienna Malt 39.1 3.45 42.9%
1.10 kg New Zealand - Pilsner Malt1.1 kg Pilsner Malt 37.3 1.93 16.1%
6.78 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Cascade42 g Cascade Hops Pellet 7 Boil 30 min 25.32 12.4%
42 g Chinook42 g Chinook Hops Pellet 13 Boil 15 min 30.37 12.4%
42 g Yellow Sub42 g Yellow Sub Hops Pellet 7.9 Boil 15 min 18.45 12.4%
42 g Cascade42 g Cascade Hops Pellet 7 Boil 0 min 12.4%
42 g Yellow Sub42 g Yellow Sub Hops Pellet 7.9 Boil 0 min 12.4%
25 g Cascade25 g Cascade Hops Pellet 7 Dry Hop Day 7 7.4%
25 g Chinook25 g Chinook Hops Pellet 13 Dry Hop Day 7 7.4%
47 g Yellow Sub47 g Yellow Sub Hops Pellet 7.9 Dry Hop Day 7 13.8%
33 g Yellow Sub33 g Yellow Sub Hops Pellet 7.9 Dry Hop Day 3 9.7%
340 g / £ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19.4 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 60 °C 90 min
Infusion -- 68 °C 10 min
Infusion -- 78 °C 10 min
11.5 L Sparge -- 78 °C --
Temperature -- 100 °C 90 min
Starting Mash Thickness: 3.25 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 22
Mash volume with grains 26.5
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 15.4 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 23
Going into fermentor 23
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Pitch 2 packets of yeast.
Don't set 2 different times for the 68 degree as wont have enough settings. Set power to 1200w and will be fine. Same to get to 78 then normal for boil.

Allow to ferment for 12 days.
Then add first dry hop.
4 days later add second dry hop.

After second dry hop has been in for 3 days bottle in normal way.

If putting in the keg, wash and sanitize keg full to the brim and put lid on keg.
Sanitize and length of hose that fits on to fermenter tap and long enough to reach bottom of keg.

After 10 mins empty some starsan from keg and into a bowl and put the keg lid in it.

Sanitize keg tap and attach hose to it.
Make sure hose stays at the bottom of the keg and doesn't create bubbles in the keg (thats oxygen and you do not need that)
Fill keg to within 3 inches of the top then replace keg lid.

Attach C02 to keg and set C02 pressure to 30psi.
Pull safety valve on keg in short bursts about 6 times to force oxygen out.

Leave C02 connected for 3 days and then taste to check for carbonation.

If good reduce to around 17psi.

If bottling, bottle in normal way.
Leave in dark cupboard for 14 days then fridge for 48 hours then taste.

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  • Last Updated: 2018-06-18 22:30 UTC