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Vida Boa - Blonde Ale (Dave)

154 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: InnerCircle Brewing Co.
No Chill: 25 minute extended hop boil time
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Saturday May 15th 2021
1.047
1.009
4.9%
21.8
4.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Rahr - Premium Pilsner5 lb Premium Pilsner 36.8 1.75 48.8%
3 lb Muntons - Maris Otter3 lb Maris Otter 38 2.3 29.3%
1 lb Weyermann - Barke Vienna1 lb Barke Vienna 36 3.4 9.8%
0.25 lb Briess - Victory Malt0.25 lb Victory Malt 34.5 28 2.4%
0.75 lb Rahr - White Wheat0.75 lb White Wheat 39.1 3.2 7.3%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 2.4%
10.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Barth-Haas - Cashmere0.5 oz Cashmere Hops Pellet 8.5 Boil 60 min 16.16 12.5%
1 oz Barth-Haas - Cashmere1 oz Cashmere Hops Pellet 8.5 Whirlpool at 170 °F 25 min 3.32 25%
1 oz Motueka1 oz Motueka Hops Pellet 5.9 Whirlpool at 170 °F 25 min 2.31 25%
0.50 oz Barth-Haas - Cashmere0.5 oz Cashmere Hops Pellet 8.5 Dry Hop 3 days 12.5%
1 oz Motueka1 oz Motueka Hops Pellet 5.9 Dry Hop 3 days 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Strike 152 °F 60 min
4.25 gal Sparge -- --
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
13.30 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
0.50 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
After salt/acid additions per Bru'nwater, here is the water:
Calcium - 88 ppm
Magnesium - 0 ppm
Sodium - 10 ppm
Sulfate - 74 ppm
Chloride - 117 ppm

estimated pH of 5.27
Mash Chemistry and Brewing Water Calculator
 
Notes

Brew Day notes (6/23/21) w/ Joe:
-OG was 1.047
-Hit numbers, with no major issues to note. Need to keep an eye on temp gauge in kettle as might need to rely on inkbird instead. mash temps were consistent between both, but higher temp range was much different.
-Added 2 tsp of yeast nutrient with little less than 10 minutes left in boil. Wasn't sure if amount was appropriate

  • chilled wort to 90 and pitched a little less than have a pack of the Omega Voss. Saved remainder in a mason jar in fridge
    -setup blow off tube with heat pad wrapped around fermentor and set temp to 87 F.
    -checked next morning and fermentation was vigorous. Ambient air was 73 F, but fermenter was reading 86 F.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-06-23 15:29 UTC
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