Valcour Red #2 - Beer Recipe - Brewer's Friend

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Valcour Red #2

135 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 217 gallons (fermentor volume)
Pre Boil Size: 230 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rob
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Sunday August 30th 2015
1.041
1.010
4.1%
30.5
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
210 lb United Kingdom - Maris Otter Pale210 lb Maris Otter Pale 38 3.75 65.6%
40 lb American - Pale 2-Row40 lb Pale 2-Row 37 1.8 12.5%
50 lb United Kingdom - Crystal 70L50 lb Crystal 70L 34 70 15.6%
10 lb German - CaraMunich II10 lb CaraMunich II 34 46 3.1%
7 lb United Kingdom - Peated Malt7 lb Peated Malt 38 2.5 2.2%
3 lb United Kingdom - Coffee Malt3 lb Coffee Malt 36 150 0.9%
320 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 oz Nugget18 oz Nugget Hops Pellet 14 Boil 60 min 24.42 42.9%
12 oz Willamette12 oz Willamette Hops Pellet 4.5 Boil 10 min 1.9 28.6%
12 oz Centennial12 oz Centennial Hops Pellet 10 Boil 10 min 4.22 28.6%
42 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 2943 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
105 gal Decoction -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 220.08 gal (880.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 208.08 gal (832.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 145.6 gal (582.4 qt) 120 480  
Strike water volume at mash thickness of 1.5 qt/lb 120 480  
Mash volume with grains 145.6 582.4  
Grain absorption losses -40 -160  
Remaining sparge water volume (equipment estimates 140.33 g | 561.3 qt) 150.25 601  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 220.08 g | 880.3 qt) 230 920  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.58 -6.3  
Post boil Volume 217 868  
Going into fermentor 217 868  
Total: 270.25 1081
Equipment Profile Used: System Default
 
Notes

Session beer. Hope to have a subtle balance of light malt with light hops. The lower mash temp should dry the beer out and considering there are not that many unfermentables in the mash, this beer should be highly drinkable. small addition of both peat malt and coffee malt should add to the complexity. The thought on the peat is that I dont want it to be recognized, but exist more on the tertiary flavor level. Hop structure very straight forward--not looking to reinvent the wheel. London Ale yeast should add more complexity, with a controlled diactyl contribution.

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  • Last Updated: 2015-08-30 12:59 UTC