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Anchoram Vapore

Method: All Grain
Style: California Common Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)

Created: Sunday September 13th 2020

Original Gravity:

1.055

Final Gravity:

1.017

ABV (standard):

5.0%

IBU (tinseth):

35.0

SRM (morey):

12.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.70 kg	US - Pale 2-Row4.7 kg Pale 2-Row	37	1.8	77.8%
0.60 kg	Munich Light0.6 kg Munich Light	34	10	9.9%
0.45 kg	American - Caramel / Crystal 40L0.45 kg Caramel / Crystal 40L	34	40	7.5%
0.23 kg	American - Victory0.23 kg Victory	34	28	3.8%
0.06 kg	Crisp Malting - Pale Chocolate0.06 kg Pale Chocolate	32.7	220	1%
6.04 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Yakima Chief Hops - German Northern Brewer20 g German Northern Brewer Hops	Pellet	8	Boil	60 min	20.61	28.6%
26 g	Yakima Chief Hops - German Northern Brewer26 g German Northern Brewer Hops	Pellet	8	Boil	15 min	13.29	37.1%
24 g	Yakima Chief Hops - German Northern Brewer24 g German Northern Brewer Hops	Pellet	8	Boil	1 min	1.07	34.3%
70 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
70 g	Yakima Chief Hops - German Northern Brewer (Pellet)		34.97	100%
70 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18 L	Infusion	66 °C	66 °C	60 min
13 L	Sparge	76 °C	76 °C	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
14 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - San Francisco Lager Yeast WLP810

Amount:	1 Each	Cost:
Attenuation (avg):	67.5%	Flocculation:	High
Optimum Temp:	14 - 18 °C	Starter:	Yes
Fermentation Temp:	17 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 407 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 188 g Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

ferment at 17 degrees C
use irish moss, slow sparging and pH of 5.2 to improve colloidal stability

Last Updated and Sharing

229

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Brews

Public: Yup, Shared
Last Updated: 2020-11-16 15:25 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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