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Voss - Oregonian klone

Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Voss Bryggeri
No Chill: 10 minute extended hop boil time
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
URL: http://forum.norbrygg.no/threads/voss-bryggeri-oregonian.23938/

Created: Friday June 2nd 2017

Dags sierra pale ale klone

by Dag Pål Haug

OG: 1.060 FG: 1.011 ABV: 6.4% IBU: 42

Abisko Pale Ale

by That Guy

OG: 1.050 FG: 1.011 ABV: 5.1% IBU: 37

Original Gravity:

1.061

Final Gravity:

1.014

ABV (standard):

6.2%

IBU (tinseth):

40.3

EBC (ebcmorey):

16.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
6.13 kg	American - Pale Ale6.13 kg Pale Ale	37	7.84	92.2%
0.25 kg	American - Munich - 60L0.25 kg Munich - 60L	33	158.62	3.8%
0.27 kg	American - Vienna0.27 kg Vienna	35	9.18	4.1%
6.65 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6 g	Northern Brewer6 g Northern Brewer Hops	Pellet	7.8	Boil	90 min	5	4.7%
8 g	Cascade8 g Cascade Hops	Pellet	7	Aroma	10 min	3.36	6.2%
5 g	Citra5 g Citra Hops	Pellet	11	Aroma	10 min	3.3	3.9%
65 g	Citra65 g Citra Hops	Pellet	11	Whirlpool at 99 °C	1 min	28.6	50.4%
45 g	Citra45 g Citra Hops	Pellet	11	Dry Hop	7 days		34.9%
129 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6 g	Northern Brewer (Pellet) 6 g Northern Brewer (Pellet) Hops	5	4.7%
8 g	Cascade (Pellet) 8 g Cascade (Pellet) Hops	3.36	6.2%
115 g	Citra (Pellet) 115 g Citra (Pellet) Hops	31.9	89.2%
129 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L		Infusion	--	66 °C	60 min
8.3 L		Sparge	--	78 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.25 tsp	WLN1000		Other	Boil	15 min.
0.31 tsp	Super Moss		Fining	Boil	15 min.

Yeast

White Labs - Edinburgh Scottish Ale Yeast WLP028

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 281 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 7.92 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

Notes

Offisiell oppskrift fra Voss Bryggeri:

Pale Malt 92%
Munich Malt 4%
Vienna Malt 4%

Colour 13,5 EBC
Bitterness: 46 IBU
Starting Gravity 1.060 (15 plato)
Finishing Gravity 1.014 (3.5 plato)

Mash Temperature: 66 degrees celsius

Boil Time: 90 minutes

First hops: Northern Brewer at start of boil 5 IBU
Second Hops: Last 10 minutes of the boil
Cascade (8%) 3.5 IBU
Citra (4%) 3.5 IBU
Irish Moss
End of boil

Whirlpool addition: Citra (88%) 35 IBU

The vast majority of our hoppy beers get their bitterness from hopping in the whirlpool. So with the Oregonian the end hop is added during the whirlpool.

Oregonian is also dry hopped with Citra at a rate of 1.8g per litre.

Last Updated and Sharing

386

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Brews

Public: Yup, Shared
Last Updated: 2019-10-24 17:45 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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