Vanishing Act - Beer Recipe - Brewer's Friend

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Vanishing Act

175 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday January 13th 2023
1.053
1.013
5.3%
0.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 lb American - Pilsner6.8 lb Pilsner 37 1.8 70.8%
1.70 lb Great Western - White Wheat1.7 lb White Wheat 37 3.5 17.7%
1.10 lb Proximity - Malted Oats1.1 lb Malted Oats 29.9 2.5 11.5%
9.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Yakima Chief Hops - Centennial CryoHops0.9 oz Yakima Chief Hops - Centennial CryoHops Hops Pellet 18.5 Whirlpool at 160 °F 0 min 18.4%
1 oz Yakima Chief Hops - Citra CryoHops1 oz Yakima Chief Hops - Citra CryoHops Hops Pellet 24.9 Dry Hop 2 days 20.4%
3 oz Nelson Sauvin3 oz Nelson Sauvin Hops Pellet 10.5 Dry Hop 0 days 61.2%
4.90 oz / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
295 45 55 25 725 300
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal First rest Infusion 72 °F 160 °F 60 min
2.5 gal Mash out Sparge 158 °F 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.98 g | 31.9 qt) 7.95 31.8  
Mash volume with grains (equipment estimates 8.75 g | 35 qt) 8.72 34.9  
Grain absorption losses -1.2 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume 5.03 20.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Volume into fermentor 5 20  
Total: 7.95 31.8
Equipment Profile Used: System Default
 
Notes

Adapted from an AHA Gold Medal winning ESB recipe. 5 gallon recipe is as follows:

10 lbs Hugh Baird Maris Otter pale malt
1 lb Hugh Baird 55L crystal malt
12 oz. Crisp amber malt
8 oz. Hugh Baird 60L brown malt

1.35 oz Northern Brewer (6.8% AA) at 60'
1 oz EKG (6% AA) at 15'
0.5 oz EKG (6% AA) at 5'

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  • Last Updated: 2024-01-27 11:14 UTC