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Vaquetona (Lazy Stoned )

227 calories 20.4 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 70 min
Batch Size: 7.3 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 8.2 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Juan Flores
Calories: 227 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created Wednesday September 11th 2019
1.069
1.013
7.4%
31.6
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 46%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 12.7%
1 kg Cane Sugar1 kg Cane Sugar - (late boil kettle addition) 46 0 12.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.7%
4 lb Torrified Wheat4 lb Torrified Wheat 36 2 23%
17.41 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Azacca1 oz Azacca Hops Pellet 15 Boil at 212 °F 5 min 8.06 8.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil at 212 °F 5 min 6.72 8.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Boil at 212 °F 5 min 8.44 8.3%
1 oz Vic Secret1 oz Vic Secret Hops Pellet 15.5 Boil at 72 °F 5 min 8.33 8.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop at 72 °F 3 days 8.3%
1 oz Vic Secret1 oz Vic Secret Hops Pellet 15.5 Dry Hop at 72 °F 3 days 8.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop at 72 °F 3 days 8.3%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop at 70 °F 3 days 8.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop at 70 °F 3 days 8.3%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop at 70 °F 3 days 8.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop at 70 °F 3 days 8.3%
1 oz Vic Secret1 oz Vic Secret Hops Pellet 15.5 Dry Hop 3 days 8.3%
12 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Single 68°C Infusion 155 °F 60 min
5 gal 80°C Sparge 176 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 oz Cannabis Spice Whirlpool 15 min.
0.30 oz Cannabis Spice Secondary 3 days
1 each Whirlfloc Fining Boil 15 min.
2 tsp Wyeast - Beer Nutrient Other Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
1 g Epsom Salt Water Agt Sparge 0 min.
1 g Gypsum Water Agt Sparge 0 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 24.51 psi       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Roast the Rolled oats in an oven @ 180-200°C x 1:00 hr
1st Dry Hop addition on the 2nd day when krausen is high (3 Days)
2nd Dry Hop addition while fermentation turns stable (3 Days)

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-05 12:30 UTC
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