Venus & Adonis - Beer Recipe - Brewer's Friend

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Venus & Adonis

134 calories 12.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Charlie
Calories: 134 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Tuesday February 19th 2019
1.044
1.009
4.6%
36.4
4.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Maris Otter Pale7 kg Maris Otter Pale 38 3.75 78.7%
0.50 kg American - Vienna0.5 kg Vienna 35 4 5.6%
1.20 kg Flaked Wheat1.2 kg Flaked Wheat 34 2 13.5%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 2.2%
8.90 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Pellet 12 Boil 60 min 16.65 12.2%
25 g Citra25 g Citra Hops Pellet 11 Boil 5 min 3.04 12.2%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Boil 5 min 3.51 12.2%
40 g Citra40 g Citra Hops Pellet 11 Whirlpool 30 min 5.28 19.5%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Whirlpool 20 min 6.1 19.5%
50 g Wai-iti50 g Wai-iti Hops Pellet 3 Whirlpool 30 min 1.8 24.4%
205 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Gypsum Water Agt Mash 1 hr.
13 g Calcium Chloride Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (custom):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Infusion -- 67 °C 60 min
32 L Fly Sparge -- 77 °C 30 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.08 L. Suggest reducing initial water volume to 45.4 L and adding 10.68 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 32.5
Mash volume with grains 38.4
Grain absorption losses -8.9
Remaining sparge water volume 32.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.1 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 48.9 L) 50
Hops absorption losses (whirlpool, hop stand) -0.7
Estimated amount in fermentor 49.4
Total: 64.8  
Equipment Profile Used: System Default
 
Notes

19C 4 days ----- 21C 3 days
Dry hops 14C after ferm complete for 4 days

Citra & Simcoe 80g each. Wai-ti 50g.

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  • Last Updated: 2019-05-19 20:12 UTC