Val Verde v.3 - Beer Recipe - Brewer's Friend

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Val Verde v.3

186 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Adam W
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Friday January 4th 2019
1.057
1.009
6.3%
15.0
6.6
5.4
11.15
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row $ 0.86 / lb
$ 8.60 		37 1.8 85.1%
4 oz Briess - Caramel Malt - 60L4 oz Caramel Malt - 60L $ 0.13 / oz
$ 0.50 		35.4 60 2.1%
8 oz Turbinado8 oz Turbinado - (late boil kettle addition) 44 10 4.3%
16 oz American - Munich - Light 10L16 oz American - Munich - Light 10L 33 10 8.5%
188 oz / $ 9.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Citra0.25 oz Citra Hops $ 1.25 / oz
$ 0.31 		Pellet 13.3 First Wort 60 min 12.57 10%
0.50 oz Cascade0.5 oz Cascade Hops $ 0.80 / oz
$ 0.40 		Pellet 7 Boil 5 min 2.4 20%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Whirlpool at 140 °F 15 min 20%
0.50 oz Cascade0.5 oz Cascade Hops $ 0.80 / oz
$ 0.40 		Pellet 7 Dry Hop at 70 °F 3 days 20%
0.75 oz Citra0.75 oz Citra Hops $ 1.25 / oz
$ 0.94 		Pellet 13.3 Dry Hop 3 days 30%
2.50 oz / $ 2.05
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
20.98 ml Phosphoric acid Water Agt Mash 1 hr.
5 tbsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Tbsp
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: Corn Sugar: 5.1 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal Strike 162 °F 148 °F 60 min
3 gal Batch Sparge 168 °F 168 °F 10 min
3 gal Batch sparge 2 Batch Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.52 14.1  
Mash volume with grains 4.42 17.7  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.15 g | 20.6 qt) 5.39 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.25 29  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 6.8 27.2  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.78 g | 27.1 qt) 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
"Val Verde v.3" Blonde Ale beer recipe by Adam W. All Grain, ABV 6.34%, IBU 14.97, SRM 6.59, Fermentables: ( Brewers Malt 2-Row, Caramel Malt - 60L, Turbinado, American - Munich - Light 10L) Hops: (Citra, Cascade) Other: (Gypsum, Whirlfloc, Phosphoric acid, Beer Nutrient, Table Salt)
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  • Last Updated: 2020-07-13 04:36 UTC