Recipe: Von Ebert Volatile Substance

For much more about the evolution and intention behind this beer, see Ask the Pros: How Von Ebert’s Volatile Substance Became a Stable Liquid. And to hear more from Von Ebert brewmaster Sam Pecoraro about his approach to designing new beers, among other topics, check out Podcast Episode 182: Sam Pecoraro of Von Ebert Writes the Beer Description Before the Recipe.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.063 (15.4°P)
FG: 1.011 (2.7°P)
IBUs: 65
ABV: 6.9%

[PAYWALL] MALT/GRAIN BILL
8.9 lb (4 kg) Rahr Premium Pilsner
2.9 lb (1.3 kg) Weyermann Vienna

HOPS & ADDITIONS SCHEDULE
0.33 oz (9 g) CTZ at first wort [21 IBUs]
Yeast nutrient at 10 minutes
1 tablet Whirlfloc at 10 minutes
4 ml Mosaic CO₂ hop extract at 10 minutes [15 IBUs]
4 ml Mosaic CO₂ hop extract at 5 minutes [12 IBUs]
1.2 oz (34 g) Mosaic at whirlpool [8.5 IBUs]
1.2 oz (34 g) Mosaic at 10 minutes into the whirlpool [8.5 IBUs ] 7.2 oz (204 g) Mosaic at dry hop
2.4 oz (68 g) each Simcoe, Strata, and Mosaic Cryo at dry hop

YEAST
Imperial Flagship A07

DIRECTIONS
Mill the grains and mash at 158°F (70°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops, nutrient, and finings according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling the wort to about 185°F (85°C) if possible, and add the first whirlpool hops; after 10 minutes, add the second whirlpool hops, and allow 10 more minutes to steep and settle. Chill to about 63°F (17°C), aerate the wort, and pitch the yeast. Ferment at 65°F (18°C). When primary fermentation is complete, drop the yeast or rack to secondary and add the dry hops. Dry hop for 2 days, burping daily with CO₂ or otherwise rousing the hops, then drop or rack again. Once the beer has passed a forced diacetyl test, after about 7 days, crash, package, and carbonate to about 2.65 volumes of CO₂.

BREWER’S NOTES
Yeast nutrient: We add Yeastex and zinc at 10 minutes; follow your supplier’s instructions for dosage. At that time, we also add Wyeast Brewtan B, a tannic-acid product that helps to reduce oxidation and improve clarity in the finished beer.
Hop creep: All those dry hops lead to some diastatic refermentation. We add ALDC enzyme at dry hop to help prevent diacetyl formation. It’s also good practice to do a forced VDK test before crashing.