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Fjord & Fjell Vossaøl

277 calories 27 carbs
Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 120 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 15.9 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: garshol
Calories: 277 calories (Per 355mL)
Carbs: 27 g (Per 355mL)
Created Saturday January 28th 2017
20.1 °P
4.9 °P
8.43%
10.55
11.31
n/a
 
Brew Log History

Target 39°C
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Carbs: {{ stats.carbs | number:0 }}g / 12 oz

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Fermentables
Amount Fermentable PPG °L Bill %
4.1 kg German - Pilsner4.1 kg Pilsner 38 1.6 43.4%
3.37 kg German - Pale Ale3.37 kg Pale Ale 39 2.3 35.7%
1.23 kg United Kingdom - Maris Otter Pale1.23 kg Maris Otter Pale 38 3.75 13%
0.5 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 3.4 5.3%
0.25 kg German - Smoked Malt0.25 kg Smoked Malt 37 3 2.6%
9.45 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
30 g Lubelski30 g Lubelski Hops Pellet 4.8 Boil 15 min 6.33 42.9%
20 g Lubelski20 g Lubelski Hops Pellet 4.8 Boil 15 min 4.22 28.6%
20 g Lubelski20 g Lubelski Hops Pellet 4.8 Dry Hop 7 days 28.6%
 
Mash Guidelines
Amount Description Type Temp Time
23.5 L Mash In Infusion 69 °C 90 min
15 L Mash Out -- 75 °C 30 min
9.5 L Sparge Fly Sparge 76 °C 30 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
50 g Juniper berries Flavor Mash 2 hr.
20 g Juniper berries Flavor Boil 15 min.
1 kg Rhubarb Flavor Secondary 7 days
 
Yeast
- -
Amount:
1
Attenuation (custom):
80%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
39 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 502 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Total water treatment: 48l
- Gypsum: 2g
- Table salt: 4g
- Calcium chloride: 2g
Mash Chemistry and Brewing Water Calculator
 
Notes

Starter: 1l at 10P / stirplate 2 days

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-04 07:14 UTC
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