Vörözs Füst - Beer Recipe - Brewer's Friend

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Vörözs Füst

124 calories 11.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 70 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 22.95 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Wallace and Gromit Brewing
Calories: 124 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Friday February 28th 2020
1.041
1.008
4.3%
24.0
15.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.10 kg American - Roasted Barley0.1 kg Roasted Barley 33 300 3.2%
1 kg Rye1 kg Rye 38 3.5 32.3%
0.30 kg Belgian - Biscuit0.3 kg Biscuit 35 23 9.7%
0.20 kg German - CaraMunich III0.2 kg CaraMunich III 34 57 6.5%
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 48.4%
3.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 60 min 24.03 41.7%
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 0 min 58.3%
60 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
To 10 gallons of water add:

Gypsum CaSO4 2.3grams add 0.57 tsp
Calcium Chloride CaCl2 6 grams add 1.76 tsp
Epsom Salt MgSO4 2 grams add 0.44 tsp
Canning Salt NaCl 1 grams add 0.17 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.2 L Temperature -- 68 °C 45 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 12.4
Mash volume with grains 14.4
Grain absorption losses -3.1
Remaining sparge water volume 14.6
Mash Lauter Tun losses -0.9
Pre boil volume 23
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 16
Going into fermentor 16
Total: 27  
Equipment Profile Used: System Default
 
Notes

Did not use wyeast 1056. Used wyeast private collection 1217


Beer was too sweet. Would suggest doubling ibus to round out sweetness.

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  • Last Updated: 2024-02-15 10:23 UTC