Voss high temp test with mosaic lifter hop - Beer Recipe - Brewer's Friend

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Voss high temp test with mosaic lifter hop

282 calories 26.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 30 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.25 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 282 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Friday May 17th 2019
1.085
1.018
8.8%
55.3
5.3
4.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 40%
3 lb German - Pilsner3 lb Pilsner 38 1.6 60%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 0 min 23.41 29.4%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 0 min 16.1 29.4%
0.20 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 15 min 15.76 11.8%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Whirlpool 0 min 29.4%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Gypsum Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
0.25 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.28 g | 13.1 qt) 2.88 11.5  
Mash volume with grains (equipment estimates 3.52 g | 14.1 qt) 3.12 12.5  
Grain absorption losses -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.66 g | 10.6 qt) 2.25 9  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2.06 8.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Volume into fermentor 2 8  
Total: 2.88 11.5
Equipment Profile Used: System Default
 
Notes

.25 tsp Voss
Do this on the stove and hold the whirlpool hops to 180 for 30 minutes.
1/4 of a 1/4 tablet of Campden

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  • Last Updated: 2019-05-20 03:20 UTC