Voss - Oregonian - Beer Recipe - Brewer's Friend

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Voss - Oregonian

188 calories 19.2 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Voss Bryggeri
No Chill: 10 minute extended hop boil time
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
URL: http://forum.norbrygg.no/threads/voss-bryggeri-oregonian.23938/
Created: Sunday October 19th 2014
1.061
1.015
6.0%
48.6
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.60 kg American - Pale Ale4.6 kg Pale Ale 37 7.84 92%
0.20 kg American - Munich - 60L0.2 kg Munich - 60L 33 158.62 4%
0.20 kg American - Vienna0.2 kg Vienna 35 9.18 4%
5 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Northern Brewer5 g Northern Brewer Hops Pellet 7.8 Boil 90 min 5.48 4.3%
7 g Cascade7 g Cascade Hops Pellet 7 Aroma 10 min 3.86 6%
4 g Citra4 g Citra Hops Pellet 11 Aroma 10 min 3.47 3.4%
65 g Citra65 g Citra Hops Pellet 11 Whirlpool at 99 °C 1 min 35.75 55.6%
36 g Citra36 g Citra Hops Pellet 11 Dry Hop 7 days 30.8%
117 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp WLN1000 Other Boil 15 min.
0.25 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:
-
kr 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 66 °C 60 min
6 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 31.9
Mash volume with grains 35.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 17.4 L) 20
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 19.7
Total: 31.9  
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2014-10-21 11:13 UTC