Willy Caolho Series - Vic Secrets 45L - Beer Recipe - Brewer's Friend

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Willy Caolho Series - Vic Secrets 45L

306 calories 29.6 g 600 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 41.6 liters
Post Boil Size: 37.6 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: GSZ
Calories: 306 calories (Per 600ml)
Carbs: 29.6 g (Per 600ml)
Created: Monday April 6th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.30 kg Crisp Malting - Finest Maris Otter10.3 kg Finest Maris Otter 38 3 92%
0.50 kg Belgian - Unmalted Wheat0.5 kg Unmalted Wheat 36 2 4.5%
0.40 kg Bestmalz - BEST Caramel Amber0.4 kg BEST Caramel Amber 34 25 3.6%
11.20 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
210 g Barth-Haas - Vic Secret210 g Vic Secret Hops Pellet 20.3 Dry Hop at 25 °C 10 days 86.8%
32 g Barth-Haas - Vic Secret32 g Vic Secret Hops Pellet 20.3 First Wort 0 min 37.03 13.2%
242 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Bio4 - Bio4 - Norwegian kveik 2
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
20 - 37 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 458 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 155.3 g       Temp: 10 °C       CO2 Level: 4.04 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
33.6 L Infusion 59 °C 55 °C 10 min
Strike 69 °C 64 °C 60 min
Strike 73 °C 67 °C 30 min
33.6 L lavar com 43.1 Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 33.6
Mash volume with grains (equipment estimates 33.6 L) 41
Grain absorption losses -11.2
Remaining sparge water volume (equipment estimates 22 L) 20.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 43.5 L) 41.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 37.6
Top off amount 7.4
Going into fermentor 45
Total: 53.7  
Equipment Profile Used: System Default
 
Notes

Dry Hop no final da fermentação e maturação a temperatura ambiente por 4 dias.

3 dias de cold crash, após isso, realizar a clarificação com gelatina por 3 dias.

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  • Last Updated: 2020-06-15 12:16 UTC