Vic Secret & El Dorado - Beer Recipe - Brewer's Friend

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Vic Secret & El Dorado

128 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 28 liters (ending kettle volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Sunday July 21st 2019
1.042
1.010
4.3%
12.5
4.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 70.8%
0.50 kg United Kingdom - Oat Malt0.5 kg Oat Malt 28 2 8.8%
0.60 kg Flaked Wheat0.6 kg Flaked Wheat 34 2 10.6%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 4.4%
0.05 kg Rice Hulls0.05 kg Rice Hulls 0 0 0.9%
0.25 kg German - Acidulated Malt0.25 kg Acidulated Malt 27 3.4 4.4%
5.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 First Wort 60 min 8.32 2%
10 g El Dorado10 g El Dorado Hops Pellet 11 Whirlpool at 80 °C 40 min 1.57 3.9%
10 g Vic Secret10 g Vic Secret Hops Pellet 18.1 Whirlpool at 80 °C 40 min 2.59 3.9%
20 g El Dorado20 g El Dorado Hops Pellet 11 Whirlpool at 75 °C 30 min 7.8%
20 g Vic Secret20 g Vic Secret Hops Pellet 18.1 Whirlpool at 75 °C 30 min 7.8%
30 g El Dorado30 g El Dorado Hops Pellet 11 Whirlpool at 70 °C 20 min 11.8%
30 g Vic Secret30 g Vic Secret Hops Pellet 18.1 Whirlpool at 70 °C 20 min 11.8%
30 g El Dorado30 g El Dorado Hops Pellet 11 Dry Hop 6 days 11.8%
30 g Vic Secret30 g Vic Secret Hops Pellet 18.1 Dry Hop 6 days 11.8%
35 g El Dorado35 g El Dorado Hops Pellet 11 Dry Hop 3 days 13.7%
35 g Vic Secret35 g Vic Secret Hops Pellet 18.1 Dry Hop 3 days 13.7%
255 g / $ 0.00
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 180 g       Temp: 26 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Font Agudes, April 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
57 16 27 16 31 275
Add ClCa (E-509) solution at 33%:
- 10ml to strike water.
- 11ml to sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 65 °C 60 min
18 L Sparge -- 85 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17
Mash volume with grains 20.7
Grain absorption losses -5.7
Remaining sparge water volume 20.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 25.3 L) 28
Hops absorption losses (whirlpool, hop stand) -0.6
Estimated amount in fermentor 27.4
Total: 37.6  
Equipment Profile Used: System Default
 
Notes

Used 2Kg of Maris Otter milled 1-2months ago, which could explain for the efficiency loss. Also overshot on water and got 28L after boil instead of the expected 24L.

This snapshot has been updated to reflect the changes during brew day, original recipe is left alone, turning the recipe into a session hazy IPA more than a proper NEIPA.

24/08/2019 10am - One of the weights on the iSpindel moved while on the fermentation tank, thus screwing all the gravity readings. Might be better now as the weight is back in position, but need recalibration.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-07-30 15:24 UTC
  • Snapshot Created: 2019-07-21 17:44 UTC