Crema de Vainilla - Beer Recipe - Brewer's Friend

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Crema de Vainilla

211 calories 18.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 65 liters
Post Boil Size: 57.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Norte&Sur
Calories: 211 calories (Per 500ml)
Carbs: 18.4 g (Per 500ml)
Created: Wednesday August 21st 2019
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OG: 1.050 FG: 1.010 ABV: 5.3% IBU: 19

1.046
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 kg American - Pilsner9.5 kg Pilsner 37 1.8 90.5%
0.50 kg American - Caramel / Crystal 20L0.5 kg Caramel / Crystal 20L 35 20 4.8%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 4.8%
10.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Nugget30 g Nugget Hops Pellet 12 Boil 60 min 18.4 50%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 10 min 1.95 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
4 each vainas de vainilla Flavor Secondary 5 days
2 tbsp daraclar Fining Secondary 2 days
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 220 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.73 bar       Temp: 5 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L 1st step, rest at 66.5 C Infusion -- 66.5 °C 60 min
recirculacion y step Temperature -- 70 °C 20 min
40 L mash out Strike -- 76 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 63.85 L. Suggest reducing initial water volume to 45.4 L and adding 18.45 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 26.3
Mash volume with grains 33.2
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 49 L) 50.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 63.9 L) 65
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 55 L) 57.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 57.5 L) 55
Total: 76.4  
Equipment Profile Used: System Default
"Crema de Vainilla" Cream Ale beer recipe by Norte&Sur. All Grain, ABV 4.94%, IBU 20.35, SRM 4.02, Fermentables: (Pilsner, Caramel / Crystal 20L, Carapils (Dextrine Malt)) Hops: (Nugget, Saaz) Other: (Whirlfloc, vainas de vainilla, daraclar)
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  • Public: Yup, Shared
  • Last Updated: 2019-11-07 01:18 UTC