Nail VPA V2 - Beer Recipe - Brewer's Friend

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Nail VPA V2

206 calories 20.8 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 42 liters
Post Boil Size: 38 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 206 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Wednesday May 6th 2020
1.067
1.016
6.7%
57.3
7.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.15 kg United Kingdom - Maris Otter Pale9.154 kg Maris Otter Pale 38 3.75 76%
2.89 kg German - Vienna2.891 kg Vienna 37 4 24%
12.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Galaxy35 g Galaxy Hops Pellet 14.25 Boil 60 min 30.29 9.6%
10 g Azacca10 g Azacca Hops Pellet 15 Boil 10 min 3.3 2.7%
10 g El Dorado10 g El Dorado Hops Pellet 15.7 Boil 10 min 3.46 2.7%
50 g Azacca50 g Azacca Hops Pellet 15 Whirlpool 0 min 9.87 13.7%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Whirlpool 0 min 10.33 13.7%
70 g Azacca70 g Azacca Hops Pellet 15 Dry Hop 3 days 19.2%
70 g Galaxy70 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 19.2%
70 g El Dorado70 g El Dorado Hops Pellet 15.7 Dry Hop 3 days 19.2%
365 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Whirlfloc Fining Boil 5 min.
5 g Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 3 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
South Perth, Western Australia, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 62.89 L. Suggest reducing initial strike volume to 37.45 L and adding 17.49 L sparge/top-off. 54.9
Strike water volume (equipment estimates 56.9 L) 54.9
Mash volume with grains (equipment estimates 64.9 L) 62.9
Grain absorption losses -12
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44 L) 42
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 38
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Volume into fermentor 38
Total: 54.9  
Equipment Profile Used: System Default
 
Notes

V1 used Mangrove Jacks M54 California Lager yeast which finished a bit dryer and lighter than a true Nail VPA. This yeast is quite similar to WLP810 San Francisco Lager Yeast but I couldn't get any at the time of brewing. I've brewed twice with this recipe and although I'm happy with the beer I wanted to try out a different yeast. I've seen other clone recipes which use similar hops but different yeast.

Version 2 was made with White Labs WLP 001 California Ale Yeast and is currently dry hopping (28/5/20). No other changes. Tasting notes TBC.

10-6-20 Much better with the wlp001, very close to the original. Same colour but hazier, perfect white head with solid retention, passion fruit aroma, crisp mouth feel, finishes clean and refreshing. Very sessionable for 6.5% just liek the real deal.

I may increase the dry hop quantities by 10-20% for version 3 otherwise change nothing. Solid recipe.

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  • Last Updated: 2020-06-10 06:22 UTC