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Valcour Red #2

Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 217 gallons (fermentor volume)
Pre Boil Size: 230 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rob
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)

Created: Sunday August 30th 2015

Original Gravity:

1.041

Final Gravity:

1.010

ABV (standard):

4.1%

IBU (tinseth):

30.5

SRM (morey):

13.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
210 lb	United Kingdom - Maris Otter Pale210 lb Maris Otter Pale	38	3.75	65.6%
40 lb	American - Pale 2-Row40 lb Pale 2-Row	37	1.8	12.5%
50 lb	United Kingdom - Crystal 70L50 lb Crystal 70L	34	70	15.6%
10 lb	German - CaraMunich II10 lb CaraMunich II	34	46	3.1%
7 lb	United Kingdom - Peated Malt7 lb Peated Malt	38	2.5	2.2%
3 lb	United Kingdom - Coffee Malt3 lb Coffee Malt	36	150	0.9%
320 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 oz	Nugget18 oz Nugget Hops	Pellet	14	Boil	60 min	24.42	42.9%
12 oz	Willamette12 oz Willamette Hops	Pellet	4.5	Boil	10 min	1.9	28.6%
12 oz	Centennial12 oz Centennial Hops	Pellet	10	Boil	10 min	4.22	28.6%
42 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
18 oz	Nugget (Pellet)	24.42	42.9%
12 oz	Willamette (Pellet)	1.9	28.6%
12 oz	Centennial (Pellet)	4.22	28.6%
42 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
105 gal		Decoction	--	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 2943 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Session beer. Hope to have a subtle balance of light malt with light hops. The lower mash temp should dry the beer out and considering there are not that many unfermentables in the mash, this beer should be highly drinkable. small addition of both peat malt and coffee malt should add to the complexity. The thought on the peat is that I dont want it to be recognized, but exist more on the tertiary flavor level. Hop structure very straight forward--not looking to reinvent the wheel. London Ale yeast should add more complexity, with a controlled diactyl contribution.

Last Updated and Sharing

672

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Brews

Public: Yup, Shared
Last Updated: 2015-08-30 12:59 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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