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35. Motsimcit

180 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Sunday November 15th 2020
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OG: 1.066 FG: 1.017 ABV: 6.5% IBU: 31

1.059
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 81.3%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 12.2%
0.40 kg Crisp Malting - Pale Wheat Malt0.4 kg Pale Wheat Malt 38.7 2 6.5%
6.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Motueka (7 AA)5 g Motueka (7 AA) Hops Pellet 7 First Wort 60 min 4.48 1.5%
35 g Citra (11 AA)35 g Citra (11 AA) Hops Pellet 11 Whirlpool at 80 °C 30 min 5.65 10.3%
30 g Motueka (7 AA)30 g Motueka (7 AA) Hops Pellet 7 Whirlpool at 80 °C 30 min 3.08 8.8%
75 g Simcoe (12.7 AA)75 g Simcoe (12.7 AA) Hops Pellet 12.7 Whirlpool at 80 °C 30 min 13.97 22.1%
65 g Citra (11 AA)65 g Citra (11 AA) Hops Pellet 11 Dry Hop at 16 °C 4 days 19.1%
65 g Motueka (7 AA)65 g Motueka (7 AA) Hops Pellet 7 Dry Hop at 16 °C 4 days 19.1%
65 g Simcoe65 g Simcoe Hops Pellet 12.7 Dry Hop at 16 °C 4 days 19.1%
340 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
44 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Campden Tablets Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 16 °C 68 °C 60 min
19 L Mash out Temperature 68 °C 75 °C 15 min
Sparge 75 °C 75 °C 25 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.5
Mash volume with grains (equipment estimates 21.8 L) 22.5
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 16.8 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 22.5
Hops absorption losses (whirlpool, hop stand) -0.7
Top off amount 0.7
Going into fermentor 22.5
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Changes to process

  1. Increase mash temp by 1C (68C)
  2. Decrease oats to 12.2 %
  3. Bag not spider
  4. 1 dry hop addition at 16C post fermentation and d rest
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  • Last Updated: 2020-11-18 15:16 UTC