75 Pilot version of Beer 1 with brewery H2O - Beer Recipe - Brewer's Friend

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75 Pilot version of Beer 1 with brewery H2O

158 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 29.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Sunday August 2nd 2020
1.052
1.010
5.5%
53.2
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg US - Pale 2-Row4 kg Pale 2-Row 37 1.8 75.5%
1.30 kg American - Vienna1.3 kg Vienna 35 4 24.5%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Columbus13 g Columbus Hops Pellet 15.5 Boil 90 min 23.68 8.1%
12 g Citra12 g Citra Hops Pellet 12.5 Boil 10 min 5.97 7.5%
12 g Centennial12 g Centennial Hops Pellet 9.2 Boil 10 min 4.4 7.5%
22 g Citra22 g Citra Hops Pellet 12.5 Whirlpool at 90 °C 20 min 11 13.7%
22 g Centennial22 g Centennial Hops Pellet 9.2 Whirlpool at 90 °C 20 min 8.1 13.7%
40 g Citra40 g Citra Hops Pellet 12.5 Dry Hop 4 days 24.8%
40 g Centennial40 g Centennial Hops Pellet 9.2 Dry Hop 4 days 24.8%
161 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
3/4 teaspoon cal chloride
2.5 teaspoons gypsom
2.5 ml lactic acid
.5 protofloc tab
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains 19.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 22.8 L) 27.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.5 L) 37
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25.2 L) 29.5
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29.3 L) 25
Total: 43.2  
Equipment Profile Used: System Default
 
Notes

EXPERIMENT: Close replication of BEER 1 using brewery water.

  • 4 Kg of Pale is actually 3 Kg of crisp extra pale and 1 Kg of Europils, which was a bit old but smelled fine.
  • Strike water was 74, but got mash temp of 65c. End mash 62c.
  • forgot lactic acid but added to last 15 minutes of mash and stired well. ???
  • day 6. Consistantly ferm at 19c. Still a fair bit of bubbling and crousin. Dry hopped. 1016. TASTE seems fine with no obvious astringency or harshness. Some hoppyness, bitterness as expected, yeasty, and clean.
  • day 11. racked to keg. 1005 FG. 6.2%. No idea why so low as it was held at a steady 19c. BUT, THE BEER WAS CLEAN AND HOPPY AND LOVELY AND THERE WAS NO ASTRINGENCY WHICH PROVES THAT THE BREWERY WATER IS FINE. will be a differnet beer vs 1014 FGF
    TASTING: Day 3 of carbing in keg. About half way carbed and cleared much better than Beer 1 version, but still quite hazy. No harsh astringency as in beer 1, so we have ruled out water source as a problem. I think that you may have had an infection via the dirty heat exchanger (can't believe I did not clean it before use). Hop aroma is moderate and pungent.
    TASTING: needed to clear corneys, so racked beer with party tap to 30 bottles. Day 5 in bottles from fridge. GORGIOUS beer. It's hazy but relitively clear so protofloc is great. 50 IBU is perfect balance. Solid aroma and tropical/floral hop flavour which is beautiful. No off flavours, no astringency. Only critique is that it tastes more thin than I would expect from a 6.2 beer.
    TASTING: keggerator beer moved to bottle for 7 days and refrigerated vs bottle conditioned beer at ambient conditions for 15 day and chilled for 24 hours: Both good beers, but bottle conditioned beer clearly the winner. Aroma is outstanding and compares with the best commertial examples, clarity is good, and flavour excellent, bitterness seems a tad high, and carbonation slightly soft. keg conditioned has probably oxidised a bit.
    TASTING bottle conditioned at 3 weeks. Great beer.
    TASTING: Bottle conditioned 4 weeks ambient and then refridgerater 48 hours from the fermentor with .5 teaspoon sugar into bottle. This is A SMOOTH AND BEAUTIFUL BEER. Hop aroma is medium and lovely. Carbonation is good, perhaps 2.5co2 with nice lacing and small bubbles. There is a malty sweetness and bitterness is at least the 53 IBU, so nothing wrong with going 45 IBU on this next time.
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  • Last Updated: 2020-09-10 17:46 UTC