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Velvet Rooster Clone

253 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 253 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
URL: http://www.rhythmandbrewsmhk.org/results.html
Created: Thursday July 7th 2016
1.077
1.012
8.5%
35.4
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pilsner11.5 lb Pilsner 37 1.8 76.7%
1 lb Brown Sugar1 lb Brown Sugar 45 15 6.7%
1 lb German - Dark Munich1 lb Dark Munich 36 10 6.7%
0.75 lb Belgian Candi Sugar - Clear/Blond (0L)0.75 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 5%
0.75 lb German - CaraFoam0.75 lb CaraFoam 37 1.8 5%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Nugget0.75 oz Nugget Hops Leaf/Whole 13.5 Boil 60 min 28.46 42.9%
0.50 oz Centennial0.5 oz Centennial Hops Leaf/Whole 9.5 Boil 15 min 6.63 28.6%
0.50 oz Fuggles0.5 oz Fuggles Hops Leaf/Whole 4.9 Boil 1 min 0.3 28.6%
1.75 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 485 B cells required
Wyeast 1098, 3711
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 485 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 50 min
-- -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.87 g | 15.5 qt) 3.55 14.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.14 0.5  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.52 34.1
Equipment Profile Used: System Default
 
Notes

Ferment with normal pitch of Trappist HG, and then one day later pitch both 1098 (English Ale) and 3711 (French Saison) to improve esters.

Add brown sugar and Belgian Candi sugar at 1 minute.

Oxygenate wort on the first pitch, and again on the 2nd pitch.

Should be ready to drink in ~20 days

Won Bronze in the Belgian Golden Strong category at Hail the Ale 2016 in Manhattan Kansas



Award Winning Recipe
Last Updated and Sharing
 
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  • Last Updated: 2016-11-08 20:58 UTC