Experimental Brewing Whirlpool Ale - Beer Recipe - Brewer's Friend

Experimental Brewing Whirlpool Ale

185 calories 19.1 g
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Klickitat Jim / James Bird
Calories: 185 calories (Per )
Carbs: 19.1 g (Per )
Created: Friday January 8th 2016
1.060
1.015
5.9%
52.7
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 69.2%
2 kg German - Munich Light2 kg Munich Light 37 6 30.8%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Pellet 16.3 Boil 60 min 34.4 8.2%
56 g Centennial56 g Centennial Hops Pellet 11.1 Whirlpool at 79 °C 30 min 7.77 23%
56 g Galaxy56 g Galaxy Hops Pellet 15.1 Whirlpool at 79 °C 30 min 10.57 23%
56 g Centennial56 g Centennial Hops Pellet 11.1 Whirlpool at 49 °C 30 min 23%
56 g Galaxy56 g Galaxy Hops Pellet 15.1 Whirlpool at 49 °C 30 min 23%
244 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29 L Infusion -- 64 °C 60 min
4 L Sparge -- 55 °C 1 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Other Boil 15 min.
0.50 tsp Wyeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb Keg       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=CXF1R87

Water treatment to the entire water volume (full volume mash)
Calcium Sulphate (Gypsum): 6.5 g
Calcium Chloride 2g (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 2 x 2.26 = 4.5 mL.
Lactic Acid (80%): Calculated as 4.1 mL, but added 2/3 of the calculated value to the mash (2.8 mL).

pH = 5.4 and no further lactic acid required.
Mash Chemistry and Brewing Water Calculator
 
Notes

Recipe changes:
Maris Otter subbed for American 2-row
Columbus used for bittering instead of Magnum
Galaxy used in the whirlpool instead of Cascade
WY1318 used instead of Chico yeast.

Friday 8th January 2016 - 1.6 L starter onto stirplate. WY1318 captured from blow off of last batch (6th generation).

Sunday 10th January 2016 - Added starter to keezer to settle yeast (decanted off 0.5 L for future use).

Sunday 10th January 2016 - Brewday. Heated 29L strike water to 69oC. Mashed in at 15:50. Mash temp = 64.5oC. Aiming for mash pH of 5.4 (adjusted with gypsum, CaCl2 and 80% lactic acid). Added 2/3 of lactic acid before mashing in.

Calibrated pH meter (had drifted by +0.06). Tap water pH = 7.75.

15 mins. Stirred the mash. Mash temp = 63.8oC. Mash pH = 5.45.

30 mins. Stirred the mash. Mash temp = 63oC. Mash pH = 5.40.

45 mins. Stirred the mash. Mash temp = 62.2oC. Turned on the induction plate. Mash pH = 5.41.

60 mins. Stirred the mash. Mash temp 63.7oC. pH = 5.40.

"Sparged" by pouring 4L of 55oC water (no water adjustment) over the grain bag whilst it drained and squeezing the bag.

Approx 28.5L of wort collected from the mash. Preboil gravity = 1.052.

Whirlpool 1. Cooled wort to 80oC and transferred 13L to a sanitised plastic bucket. Added hops to the kettle at 77oC. 69oC after 10 mins. 63oC after 30 mins. Stirred every 5-10 mins.

Whirlpool 2. Chilled in bucket to 51oC and added hops at 49oC. After 15 mins = 45oC. Stirred every 5-10 mins.

Chilled both batches using immersion chiller to about 30oC and then transferred to PET carboys. Left outside at -2oC (covered with foil) to reach pitching temp. Split the starter between each carboy (pitched at 18oC).

OG = 1.058. Post boil pH = 5.3. Each batch approx 12L.

Saturday 16th January (Day 7) - Crash chilled in fermentation fridge at -1oC. Ferm temp has been low on this one as fridge was busy with a lager so these beers were fermented at an ambient 15oC in our basement storage room.

Sunday 17th January 2017 (Day 8) - Kegged with gelatine (carboy to liquid outpost siphon into oxygen purged kegs). FG = 1.016. ABV = 5.5%.

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Last Updated: 2016-02-10 21:32 UTC

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