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Vaccinated Ale

Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 35.48 liters
Post Boil Size: 30.47 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)

Created: Wednesday March 3rd 2021

American Amber Ale

by Ivan Barenboim

OG: 1.055 FG: 1.010 ABV: 5.8% IBU: 34

Halvor indian brown ale

by mats dahlstrøm

OG: 1.052 FG: 1.010 ABV: 5.6% IBU: 34

Original Gravity:

1.052

Final Gravity:

1.011

ABV (standard):

5.4%

IBU (tinseth):

39.5

SRM (morey):

17.4

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	United Kingdom - Maris Otter Pale4 kg Maris Otter Pale	38	3.75	75.6%
0.45 kg	Gladfield - Munich Malt0.45 kg Munich Malt	36.8	7.87	8.5%
0.45 kg	Gladfield - Medium Crystal Malt0.45 kg Medium Crystal Malt	35.4	56.35	8.5%
0.35 kg	Bestmalz - BEST Special X0.35 kg BEST Special X	34.5	132.5	6.6%
0.04 kg	United Kingdom - Pale Chocolate0.04 kg Pale Chocolate	33	207	0.8%
5.29 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Citra30 g Citra Hops	Pellet	11	Boil	20 min	22.96	25%
30 g	Amarillo30 g Amarillo Hops	Pellet	8.6	Boil	10 min	10.75	25%
35 g	Simcoe35 g Simcoe Hops	Pellet	12.7	Whirlpool at 80 °C	10 min	5.8	29.2%
25 g	Riwaka25 g Riwaka Hops	Pellet	5.5	Dry Hop	3 days		20.8%
120 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Citra (Pellet) 30 g Citra (Pellet) Hops	22.96	25%
30 g	Amarillo (Pellet) 30 g Amarillo (Pellet) Hops	10.75	25%
35 g	Simcoe (Pellet) 35 g Simcoe (Pellet) Hops	5.8	29.2%
25 g	Riwaka (Pellet) 25 g Riwaka (Pellet) Hops		20.8%
120 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Strike	68 °C	68 °C	60 min
22 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use
2.25 g	Yeast Nutrient	Other	Mash
1 each	Whirlfloc	Water Agt	Mash
1 g	Table Salt	Water Agt	Mash
2 g	Epsom Salt	Water Agt	Mash
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash
10 g	Gypsum	Water Agt	Mash

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.07 bar Temp: 20 °C CO₂ Level: 2.65 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

https://www.brewerscoop.co.nz/blog/890401

YEAST

Lallemand Verdant Ale Yeast – ferment 18-20 degrees C

INSTRUCTIONS

Mash at 68 degrees C for 60 minutes.

Sparge at 75 degrees C

Boil for 60 minues with hop additions starting with 20 minutes to go til flameout.

Last Updated and Sharing

521

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Brews

Public: Yup, Shared
Last Updated: 2021-03-03 06:05 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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