V’s River Boat Red II 2020 - Beer Recipe - Brewer's Friend

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V’s River Boat Red II 2020

166 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 100 gallons (fermentor volume)
Pre Boil Size: 100 gallons
Post Boil Size: 88.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday March 6th 2020
1.050
1.014
4.8%
40.7
12.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb American - Ashbourne Mild50 lb Ashbourne Mild 36 5.3 27.5%
110 lb United Kingdom - Maris Otter Pale110 lb Maris Otter Pale 38 3.75 60.6%
9 lb United Kingdom - Carastan Light (15L)9 lb Carastan Light (15L) 35 15 5%
9 lb United Kingdom - Extra Dark Crystal 120L9 lb Extra Dark Crystal 120L 33 120 5%
0.50 lb Briess - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 25 550 0.3%
3 lb German - Acidulated Malt3 lb Acidulated Malt 27 3.4 1.7%
181.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Cascade4 oz Cascade Hops Pellet 7 Boil 60 min 5.31 7.4%
16 oz Whitbread Golding16 oz Whitbread Golding Hops Pellet 6 Boil 60 min 18.22 29.6%
4 oz Cascade4 oz Cascade Hops Pellet 7 Boil 20 min 3.22 7.4%
12 oz Whitbread Golding12 oz Whitbread Golding Hops Pellet 6 Boil 20 min 8.28 22.2%
4 oz Cascade4 oz Cascade Hops Pellet 7 Boil 7 min 1.43 7.4%
14 oz Whitbread Golding14 oz Whitbread Golding Hops Pellet 6 Boil 7 min 4.28 25.9%
54 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
26 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Epsom Salt Water Agt Mash 1 hr.
16 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1641 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
13615
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 8 15 32 11 48
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Temperature 156 °F 154 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 92.03 gal (368.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 80.03 gal (320.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 59.9 gal (239.58 qt) 45.38 181.5  
Strike water volume at mash thickness of 1 qt/lb 45.38 181.5  
Mash volume with grains (equipment estimates 48.4 g | 193.6 qt) 59.9 239.6  
Grain absorption losses -22.69 -90.8  
Remaining sparge water volume (equipment estimates 69.59 g | 278.4 qt) 77.56 310.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 92.03 g | 368.1 qt) 100 400  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -2.03 -8.1  
Post boil Volume 88.5 354  
Top off amount 11.5 46  
Going into fermentor 100 400  
Total: 122.94 491.8
Equipment Profile Used: System Default
 
Notes

London Ale III yeast slurry with 120gr S-04 yeast

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  • Last Updated: 2020-03-16 00:39 UTC